Equipment
Ingredients
Main
- 113 g unsalted butter
- 110 g light brown sugar, lightly packed
- 150 g cookie butter
- 1 egg, cold
- 6 g ground cinnamon
- 5 ml vanilla extract
- 6 g kosher salt
- 1 g baking powder
- 1 g baking soda
- 120 g all-purpose flour
- 85 g bittersweet chocolate chips
- 45 g shredded coconut
- flaky salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 235 kcal
- Protein
- 3 g
- Carbohydrates
- 27 g
- Fat
- 14 g
- Fiber
- 1 g
- Sugar
- 15 g
- Sodium
- 288 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 35 mg
- Potassium
- 74 mg
- Calcium
- 24 mg
- Iron
- 1.1 mg
- Magnesium
- 5 mg
- Phosphorus
- 27 mg
- Zinc
- 0.2 mg
- Vitamin A
- 61 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.0 mg
- Folate
- 18 mcg
- Water
- 6 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 175°C (350°F).
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to act as handles.
Melt the butter in a medium saucepan over medium heat. Stir constantly until the milk solids turn golden brown and smell nutty, about 4 to 5 minutes.
Pour the hot browned butter into a large bowl and whisk in the brown sugar and cookie butter until combined.
Whisk in the egg, cinnamon, vanilla extract, and kosher salt until the mixture is fully incorporated.
Whisk in the baking powder and baking soda, then gently fold in the flour using a spatula until just combined.
Fold in the chocolate chips and 35g (approximately 6 tablespoons) of the shredded coconut.
Transfer the batter to the prepared pan and spread it into an even layer.
Sprinkle the remaining 10g (2 tablespoons) of shredded coconut and a pinch of flaky salt over the surface.
Bake at 175°C (350°F) for 20 to 25 minutes until the edges are firm but the center remains slightly soft.
Place the pan on a wire rack and let the blondies cool completely to room temperature before lifting them out and slicing.
Chef's Notes
- Browning the butter is crucial for developing a deep, nutty flavor that complements the cookie butter. Watch it closely to prevent burning, which can impart a bitter taste.
- For the chewiest blondies, avoid overmixing the flour. Mix until just combined; a few streaks of flour are better than overworking the dough.
- Using a mix of bittersweet chocolate chips and toasted shredded coconut adds layers of flavor and texture. Toasting the coconut beforehand enhances its nutty notes and prevents it from becoming soggy.
- Ensure the egg is at room temperature to emulsify better with the browned butter and sugar mixture, leading to a smoother batter and more even baking.
- Allowing the blondies to cool completely is essential for them to set properly. Cutting them while warm will result in a gooey, less defined slice.
Storage
Refrigerator: PT5D — Store in an airtight container to maintain chewiness.
Freezer: 3 months — Wrap individual bars tightly in plastic wrap.
Reheating: Microwave for 10-15 seconds if a softer texture is desired.
Troubleshooting
Blondies are greasy or oily
Cause: The browned butter was too hot when the egg was added, causing the emulsion to break.
Fix: Cannot be fixed once baked.
Prevention: Allow the browned butter to cool for 2-3 minutes before whisking in the sugar and egg.
Blondies are dry or cakey
Cause: Overbaking or measuring the flour by volume rather than weight.
Fix: Serve with a scoop of ice cream or a glass of milk to add moisture.
Prevention: Use a digital scale for flour and remove from the oven while the center is still slightly underdone.
Cultural Context
Speculoos cookie butter is a Belgian spread made from spiced shortcrust biscuits, which gained global popularity as a versatile baking ingredient in the early 21st century.
