Coconut Ginger Blondies
Elevate your dessert game with these Coconut Ginger Blondies, a delightful twist on the classic blondie bar. Infused with the warmth of ground ginger and the zingy pop of finely chopped crystallized ginger, these bars are perfectly balanced by the sweet nuttiness of shredded coconut. Their rich, buttery base is complemented by a soft, chewy texture with just the right amount of golden crispiness around the edges. Easy to make in just 40 minutes, these blondies are the ultimate crowd-pleaser for any occasion. Whether you're hosting a gathering or indulging in a cozy treat at home, this recipe combines unique flavors and textures to create a dessert that's truly unforgettable. Enjoy them fresh or store leftovers conveniently for up to three days—though we doubt they'll last that long! Perfect keywords: coconut blondies, ginger desserts, easy blondie recipe, chewy blondies recipe, coconut and ginger baking.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 200 grams light brown sugar
- 50 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 180 grams all-purpose flour
- 1 teaspoon baking powder
- 1.5 teaspoons ground ginger
- 80 grams shredded unsweetened coconut
- 50 grams crystallized ginger, finely chopped
- 0.5 teaspoons salt
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9 inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Melt the butter in a medium saucepan over low heat or in a microwave-safe bowl. Let it cool slightly.
In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and creamy.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, ground ginger, and salt.
Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon, mixing just until combined.
Fold in the shredded coconut and chopped crystallized ginger, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly into the corners using a spatula.
Bake in the preheated oven for 25-28 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the blondies to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
Cut into 12 squares or rectangles and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 24.7 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
