Coconut Butterscotch Brownies
Submitted by mrg
Chewy butterscotch brownies (blondies) made with dark brown sugar, butter, pecans, and shredded coconut. No chocolate needed. Rich, caramel-scented, and baked in one pan. Makes 18 squares.
YIELD
1 1/2 dozenPREP
15 minCOOK
30 minREADY
45 minThese aren’t chocolate brownies and they don’t need to be. Dark brown sugar melted with butter creates a deep, toffee-like base that’s the heart and soul of every bite.
Pecans and shredded coconut get folded into the batter for nutty crunch and chewy texture. The whole thing bakes in an 8-inch pan until the top is dry but a toothpick still comes out just barely clean. That’s the sweet spot for a fudgy, not cakey, center.
Cut them into squares, stack them on a plate, and watch them disappear. They’re the kind of bar cookie that makes people ask for the recipe.
Kitchen Tips
- Use dark brown sugar, not light; it has more molasses and gives a richer butterscotch flavor
- Pull them from the oven when a toothpick comes out with just a few moist crumbs; they firm up as they cool
- Toast the coconut and pecans beforehand for an even deeper, nuttier flavor
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease an 8 inch square baking pan.
Combine the butter and brown sugar in a sturdy saucepan and set over moderate heat.
Stir frequently until the mixture is bubbly and the sugar is melted, then set aside to cool slightly.
Beat the eggs and vanilla into the butter and brown sugar mixture.
Combine the flour, baking powder and salt, then stir and toss them together.
Add to the first mixture and beat just until thoroughly mixed.
Stir in the pecans and the coconut.
Spread the batter evenly in the prepared pan.
Bake for about 30 minutes, or until the top is dry and a toothpick inserted in the center of the brownies comes out barely clean.
Remove from oven and cool on a rack.
Cut into 2 inch squares.
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