I’ve made many blondies in my day, and this recipe is a keeper. They are soft, dense & chewy, like a good brownie or blondie should be. The added coconut give these bars a wonderful flavor mixed with the chocolate. Use a good quality chocolate chunk or chip, so you don’t get that waxy taste with every bite. These bars are also super to take to a picnic or barbecue. I’ve started lining all my pans with parchment paper, before filling with the batter or dough. You just can’t believe how simple it is to cut perfect squares, every time.

Yield: 16 two-inch-square bars

You will need:

1 cup all-purpose flour
 1/8 teaspoon salt
 4 ounces unsalted butter, melted and cooled to room temperature
 1 cup light brown sugar
 1 large egg
 1½ teaspoons vanilla extract
 1 cup sweetened flaked coconut
 1 cup chocolate chips or chunks

 1 cup semisweet or milk chocolate chips
1 teaspoon butter

1. Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.

2. Combine the flour and salt; set aside.

3. Stir together the melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended.

4. Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips.

5. Scrape the batter into the prepared pan and smooth even with a rubber spatula.

6. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake. Let the bars cool slightly before drizzling with chocolate, then cool completely before cutting into squares.

7. For the topping, combine the chocolate and butter in a small bowl and microwave in 30-second intervals until melted and smooth. Using a spoon, drizzle over the bars.