Thursday, July 10, 2008

Coconut Blondie Bar


The back page of this month's Gourmet Magazine features four brownie recipes. Here's the first in the series . . .

2 sticks (1/2 lb) unsalted butter
2 cups packed light brown sugar
1 tsp pure vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups pecans (6 oz), toasted and cooled
2 cups sweetened flaked coconut, divided

Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan. Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut. Spread in pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.

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