Coconut Oatmeal Blondies Blonde Brownies
Indulge in the irresistible blend of chewy, golden decadence with these Coconut Oatmeal Blondies Blonde Brownies, the perfect fusion of tropical sweetness and classic comfort. Packed with wholesome rolled oats, shredded sweetened coconut, and melty white chocolate chips, these blondies deliver a delightful balance of textures in every bite. Made with buttery goodness and a hint of pure vanilla, they bake to perfection in just 30 minutes, filling your kitchen with a heavenly aroma. Perfect as a crowd-pleasing dessert or a snack with a touch of indulgence, these blondies are easy to whip up and stay fresh for days. Whether you're hosting a gathering or simply treating yourself, these coconut-infused dessert bars will steal the show. Keywords: coconut oatmeal blondies, blonde brownies, easy dessert recipe, coconut bars, chewy blondies recipe.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Light brown sugar
- 0.5 cup Granulated sugar
- 2 large Eggs
- 1.5 teaspoons Pure vanilla extract
- 1.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Old-fashioned rolled oats
- 1 cup Shredded sweetened coconut
- 0.75 cup White chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch square baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal.
In a medium saucepan, melt the unsalted butter over medium heat. Remove from heat and let it cool slightly before proceeding.
In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until smooth and well incorporated.
Add the eggs, one at a time, stirring well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the rolled oats, shredded coconut, and white chocolate chips until evenly distributed.
Pour the batter into the prepared baking pan and spread it out to create an even layer.
Bake in the preheated oven for 25–30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
Remove the pan from the oven and let the blondies cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the blondies out of the pan.
Cut into 16 squares and serve. Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
5033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.3 g | 289% | |
| Saturated Fat | 146.3 g | 732% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 746.8 g | 272% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 515.4 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 599 mg | 46% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2066 mg | 44% | |
*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.
