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Toasted Coconut Macadamia Nut Blondies (Brown Butter & Fudgy)

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Fudgy macadamia nut blondies loaded with brown butter and toasted coconut for deep, caramelized flavor in every bite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, plus 1 egg yolk
  • 2 tsp vanilla extract
  • 1/2 tsp espresso powder (optional)
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsweetened shredded coconut, toasted, divided
  • 1 1/2 cups roasted macadamia nuts, roughly chopped, divided
  • 1/2 cup white chocolate chunks (optional)
  • Flaky sea salt, for topping

Instructions

  1. Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment. Spread the coconut and macadamias on a sheet pan and toast for 5-7 minutes, watching closely, until the coconut is honey-colored. Cool slightly.
  2. In a light-colored saucepan, melt the butter over medium heat, swirling often, until it foams, turns amber, and smells nutty, 4-6 minutes. Pour into a large bowl immediately to stop the cooking and cool for 5 minutes.
  3. Whisk the brown sugar and granulated sugar into the browned butter until smooth and glossy.
  4. Whisk in the eggs, egg yolk, vanilla, and espresso powder (if using) until well combined.
  5. In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Fold into the wet ingredients until just combined — do not overmix.
  6. Fold in three-quarters of the toasted coconut and macadamias, plus the white chocolate chunks if using. Spread the batter into the prepared pan.
  7. Scatter the remaining coconut and macadamias over the top and press in lightly. Sprinkle with flaky salt.
  8. Bake 25-28 minutes, until the edges are set and matte but the center still looks slightly soft and glossy. Cool completely in the pan before slicing into squares.

Notes

Underbake slightly — the center should look glossy and soft when you pull the pan, since the bars keep cooking from residual heat and firm up as they cool. Store airtight at room temperature for up to 4 days, or freeze sliced bars for up to 2 months. If using a metal pan instead of glass, check for doneness a few minutes early since it heats faster.

Find it online: https://www.receipster.com/toasted-coconut-macadamia-nut-blondies-brown-butter-fudgy/