Name: Coconut blondie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12
Ingredients: 125 gram butter, chopped; 200 gram white cooking chocolate, chopped; 1 1/2 cup caster sugar; 1 teaspoon vanilla essence; 4 eggs, lightly whisked; 1 2/3 cup plain flour; 1/2 teaspoon baking powder; 1/2 cup shredded coconut; icing sugar, to dust

Ingredients

125 gram butter, chopped

200 gram white cooking chocolate, chopped

1 1/2 cup caster sugar

1 teaspoon vanilla essence

4 eggs, lightly whisked

1 2/3 cup plain flour

1/2 teaspoon baking powder

1/2 cup shredded coconut

icing sugar, to dust

Method

1.Preheat oven to 160°C/140°C fan-forced. Grease and line a 26 x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.

2.Combine butter and chocolate in a saucepan over low heat. Stir until melted and smooth. Remove from heat. Stir in sugar and essence. Add egg; mix well. Sift flour and baking powder over chocolate mixture. Add coconut; mix until well combined.

3.Pour into prepared pan; level surface. Bake for 40 minutes or until cooked, covering with foil halfway through cooking if blondie is browning too quickly. Cool in pan. Cut into squares. Serve dusted with icing sugar.

Place butter in saucepan first to make sure chocolate doesn’t stick to base of pan. Rotate blondie halfway through cooking to ensure it cooks and colours evenly. For a yummy dessert, serve warm with vanilla ice-cream. Make ahead: You can bake the blondie up to 3 days ahead. Store in an airtight container at room temperature.
Note

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Ingredients

Method

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