You know you have a hit when “everyone” who tries this says “OMG (insert something biblical or not), so good!” This is a variation on a standard Blondie recipe which combines two of my favorite ingredients – almonds and coconut. It’s a one pot dish – no really, and you know how I hate to wash dishes.

Couple of things make this recipe special and give it unique flavors. The fragrance and flavor of the toasted coconut and almonds. I recommend toasting the almond slices and the coconut separately. I also suggest toasting the coconut first, emptying the pan once it starts to color, then add the nuts to the same pan without rinsing – or toast everything in one pan at the same time – keep in mind, the sugared coconut will toast faster and burn very quickly. You have been warned. Toast but don’t burn either please, it’s important. I’ve made this so many times I’ve tried it with whole, slivered and sliced almonds. I recommend using sliced almonds for the best results when cutting. The thickness of whole almonds or slivers tend to give you uneven slices – oh all those uneven pieces – what will I do with them 🙂. Brown butter is the next thing. It’s slowly melting butter until the liquid (clarified butter/ghee) gets so hot that it toasts the solids in the butter i.e. turns them brown. You’ll know you have it right when you get a beautiful toasted nutty smell from the pot. Again, fine line between brown butter and burned butter – don’t cross it!

Spray and line the tin with parchment paper leaving an overhang on both of the short edges. This will allow you to easily remove the blondies once baked. Do not overbake the blondies. There is something magical about the texture of this blondie when it is still chewy. Best served at room temperature, but oh so awesome when just out of the oven and allowed to cool slightly.

This is literally ready in less than 1 hour and best of all, it’s a one pot (okay maybe 2) recipe. Add this to your “Bar Recipe” catalog. It’s a keeper recipe! As always – enjoy!

1 1/4 cups (2 1/2 sticks) unsalted European Style Churn 84
2 1/4 cups all-purpose flour
2 cups packed light-brown sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup sliced almonds, toasted
2 cups sweetened flaked/desiccated coconut, toasted

Preheat oven to 350f
Spray a 9″ x 13″ pan and line with parchment paper leaving an overhang on each end
Melt the butter in a small pot and allow it to turn golden brown – remove from the heat and allow it to cool slightly
Add the brown sugar to the butter and stir to mix
Add eggs and vanilla – whisk to combine
Add the coconut to a small skillet and over medium heat, using a wooden spoon, stir the coconut to ensure it isn’t burning at the bottom – this will happen quickly as the sugar on the coconut starts to melt and caramelize – remove to a separate bowl when the color and fragrance are evident
Add the almond slices to the same pan and stir to toast them – remove from the pan and add to the coconut
Add flour, baking powder and salt to the toasted almonds and coconut
Mix until thoroughly combined, and transfer to the prepared 9″ x 13″ pan
Bake for 30 – 35 minutes or until a cake tester inserted in the center comes out clean
Transfer to a wire rack and let the blondies cool in the pan completely before removing it from the pan
Once cool (or not), using the two ends that are overhanging, remove the blondie to a cutting board
I cut these into small squares, just under 2” – remember my thing about serving small sized treats, better for you and you can keep an eye on how much you are eating. This is a wonderful treat to make for any summer bbq you may be hosting or be invited to.