[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
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]
Samoa Blondies
From The Newlywed Kitchen Cookbook
Ingredients:
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.
Hi Alex,
Were your baking times longer? Also, sometimes the darker the pan the darker the baked goods.
I made these and they were delicious. But for some reason they came out much darker than the ones in your pictures. I used the same amounts as you did, only doubled. Any idea why this happened?
These are unbelievable (and terribly addicting).
You will burn your face on the melted chocolate right when it comes out of the oven. So worth it! They are even better the next day, if they last that long.
For the record, this husband of 1, father of 4 was able to make this on a Saturday afternoon while mommy/wife was gone and while the oldest child had an unexpected and uncontrolled vomit episode in the bathroom…If I can do it, anyone can!
The came out good, although I didn’t have much patience and ended up working them out of the pan with a fork before they completely cooled. Wife seemed to approve of the efforts.
I made these just now! Been planning it for a week ever since I tried your sugar cookie recipe and fell in love. Love this site, love the photographs! Oh and I couldnt help eating some of the batter, but I contained myself enough. 😉 DELICIOUS!
Hi Melinda,
These are VERY gooey. Mine seemed to harden the next day which I found even better for eating and cutting. Hope this helps.
I made these last night and the center never really seemed to harden. I’d hate to serve my supper club raw blondies. I baked them for the 25-30minutes and did not want to over do it. I did end up putting them back into the oven once turned off for another 15 minutes. I hope that the blondies are supposed to remain slightly gooey??? Any suggestions or help would be greatly appreciated!
Lorna-I saw you on AM northwest and you made these and i was so glad to find the recepie online! my husband hates cocanut but we will see after i make these! they look great, thanks for the awsome recepie.
Holey Moley! I’m trying these! Samoas are my favorite!!
I just stumbled upon your blog! Loving your recipes and photos!
i tried the recipe this week and it was so yummm! however, my bars turned out much more mixed looking (and uglier) than yours so i fear i over mixed the coconut into the batter. regardless, they were wonderful and i will make them again!
Thank-you so much for making and photographing the recipe, and writing such lovely things about the cookbook, Alice! I really appreciate it.
Fellow bloggers–thank-you so much for trying the recipe! It is so simple, and so easy. In fact, I am making them again this weekend!
I made these last week and loved them. However, I should have taken them out of the oven a little sooner – believe the recipe when it says ‘don’t overcook!’ Will make them again soon….
These look great! I love Samoas…In our area, they have changed the name to Caramel deLites. I was so worried that they had stopped making my favorite cookie and thrilled that it was just a name change; anyway, I’m glad to have this recipe so that I can have that flavor year-round–not just when some adorable munchkin accosts me outside the grocery store.
What a great idea! I made “samoa tart” (http://www.sugoodsweets.com/blog/2010/03/coconut-chocolate-and-caramel-samoa-tart-recipe) but these look much easier. Plus, I have lots of leftover coconut from a tres leches cake.