Coconut Blondies

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Did you know that too much chocolate is bad for dogs?

Of course you did. Everyone knows that. I just wish my dog knew that. But, did you know that if your dog were to eat, say, an entire 9×13 pan of brownies you could make a solution of hydrogen peroxide and water and, using a turkey baster, shoot said solution down her throat which in turn would make her throw up all the brownies she just downed?

How I wish I could tell you I didn’t know that this works first hand……..

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Up until last week, I so thought my 10 year old chocolate lab had put the “jumping on the counter to steal food days” behind her.

Wrong.

The coconut blondies proved to be more temptation than she could handle. She ate all but 2. As mad as I was that I didn’t get any and I knew she was going to get sick, I couldn’t really blame her. If I came into the kitchen and saw a platter of these coconut blondies, I’d do whatever I had to do to get on the counter and get my paws on them.

I guess my four legged little girl takes after her mama.

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These blondies deliver on the coconut promise. Coconut extract and sweetened coconut stirred into the batter as well as sprinkled on top. Because chocolate is never a bad thing (unless you’re a dog), I added a generous handful. In under 30 minutes these bars can be made. Just one reason I love the bar cookie so much. These blondies are extra rich and chewy thanks to all brown sugar.

I never got the chance to try it myself but I bet these would be awesome served with a scoop of vanilla ice cream.

Coconut Brownies

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 10 tablespoons butter
  • 1 3/4 cups packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons coconut extract
  • 3/4 cup semisweet chocolate chips
  • 1 cup shredded sweetened coconut, plus more for sprinkling on top

Directions:

Preheat the oven to 350F degrees. Lightly spray a 9X13-inch pan with cooking spray. In a medium sauce pan over low heat, melt the butter. When melted, remove from heat and add the brown sugar and mix well. Add the eggs, vanilla, coconut extract and mix. Add the flour, baking powder, salt and baking soda and blend until combined. Stir in chocolate chips and shredded coconut. Spread the batter into prepared pan. Sprinkle an additional handful of coconut on top. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven and transfer pan to cooling rack to completely cool before cutting into 24 bars.

Enjoy.

The recipe has been adapted for high altitude. My kitchen sits at just below 7000 feet where I tested the recipe. If you don’t need to adjust for high altitude, please note that you will need to increase the baking powder to 1 teaspoon, the brown sugar to 2 cups and the baking soda to 1/4 teaspoon. All other ingredients remain the same.