I am searching for the perfect blonde brownie recipe.
I have tried various recipes, but I cannot find the perfect one. In frustration I decided to experiment by adding additional ingredients to the recipes. This resulted in the creation of a rich chocolate chip coconut macadamia nut bar.
When it is warm it is delicious topped with vanilla ice cream. At room temperature it is a rich cake bursting with butter and chocolate.
My favorite version is chilled. It creates a denser bar full of delicious flavors. The macadamia nuts provide the perfect crunch to the buttery cake bar.
This experiment turned out well, but I am still searching for that perfect blonde brownie recipe. You know, one that is dense at the bottom with a thin, slightly chewy crust on the top. A dessert bursting with vanilla flavor combined with just a hint of chocolate. The kind of bar that if you looked up "comfort food" in the dictionary, the blonde brownie recipe would be the definition.
If you have this recipe, let me know!
Chocolate Chip Coconut Macadamia Bars
1 cup butter
1 cup brown sugar
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup shredded coconut
1/2 cup chopped macadamia nuts
Cream together butter and sugars. If you do not have dark brown sugar, then use 1 1/2 cups regular brown sugar.
Add eggs and vanilla. In a separate bowl whisk together flour, soda and salt. Stir into the butter mixture. Stir in the chocolate chips.
Line the bottom of a 8x13 inch pan with parchment paper. Spoon the dough into the pan and spread evenly. Sprinkle the macadamia nuts on top and then using the back of a spoon lightly push the nuts down into the dough.
Sprinkle the shredded coconut on top.
Bake 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out almost clean.
Cool. Cut bars into 48 pieces.
To store the brownies, wrap each individual piece in plastic wrap. Store in the refrigerator or at room temperature.