[donotprint] If I could have given this recipe my own title, I would have called it “Death by Blondies.” If you’re staring at your computer screen wishing you could grab a piece of the Samoa Blondies from the platter, I wouldn’t blame you. Because I’m such a good friend, I had two pieces – one for you, the other for me. Yay me!
These blondies are inspired by Girl Scout Samoa cookies. Made with chocolate chips and coconut, these sweet treats will definitely satisfy your sweet tooth craving. As a warning, you should have a cold glass of milk nearby because you’re going to need it.
This recipe is one of many from The Newlywed Kitchen: Delicious Meals for Couples Cooking Together cookbook by Lorna Yee (The Cookbook Chronicles) and Ali Basye. I was sent a review copy of the book by the publisher and I’m excited to cook more dishes out of it. Lorna and I are friends in Seattle and I can honestly say I don’t know anyone who loves food as much as her. She lives, sleeps, and breathes food. When I think of the word “foodie,” I think of Lorna. She is passionate about food and it shows in this cookbook.
Although the cookbook is intended for newlyweds, anyone who enjoys cooking will appreciate Lorna’s impeccable taste and recipes. Beginner cooks may find some of the dishes intimidating but rest assured, there are plenty of simple recipes for new cooks. Advanced cooks with a desire to grow in their abilities are also in for a real treat. If you’re looking for a great wedding gift for couples who love food and enjoy cooking together, this cookbook is for you! [/donotprint]
From The Newlywed Kitchen Cookbook
10 tbsp unsalted butter
1 cup dark brown sugar, packed
¼ cup granulated sugar
1 large egg
2 tsp vanilla extract
¼ tsp kosher salt
1 ¼ cup flour
1 ¼ cup sweetened flaked coconut
1 ¼ cup bittersweet or semisweet chocolate chips
Method (taken from The Cookbook Chronicles):
Preheat the oven to 350 degrees. Line and grease an 8×8” baking dish.
In a pan over high heat, heat the butter until it browns and smells nutty. (Keep an eye on it, so it doesn’t burn.) Let the butter cool for a few moments, until just barely warm.
In a large mixing bowl, mix together the browned butter, brown sugar, and granulated sugar. With a wooden spoon, mix in the egg, vanilla, and salt. Slowly mix in the flour, coconut, and chocolate chips until blended. Try not to eat too much of the batter.
Pour the batter into the greased baking dish, and smooth the top with a rubber spatula. Bake for 25-30 minutes—do not overbake! The center should still be soft. Let the blondies cool before turning them out onto a cutting board and slicing into squares.