My first-ever really bad cooking injury was from blondies. I was 10, alone, and trying to make the Joy Of Cooking Butterscotch Brownies recipe, which starts with cooking butter with brown sugar. It smelled heavenly, so I dipped my finger into the hot mixture for a taste. Ouch. Sigh. Caramel is the cruellest.
That trauma may have scared me off blondies for a few decades, but I’m back, baby! These little beauties won’t endanger anyone’s fingers, but they are dangerous in their own addictive way. The combination of coconut, oil and brown sugar makes them gorgeously chewy with a nice little crisp crust. The lime tempers the sweetness and sets the coconut off into the flavour stratosphere. They’re pretty intense, so a small square is plenty.
This is the kind of seriously easy baked treat that I rely on, especially during the holidays, when it seems like there are endless parties to which I
must want to bring something delicious. For more of my easy ideas and baking tips, watch this episode of the 20-Minute Cooking School. They aren’t the most pretty of treats, but are most definitely, as the Italians say, brutti ma buoni (ugly but delicious).
- 2 cups (200 g) sweetened desiccated coconut
- ½ cup (75 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup canola oil
- 1 cup (packed) brown sugar
- 1 egg
- 1 teaspoon vanilla
- Zest of 3 large limes
- Preheat oven to 350F. Line an 8-in. Square metal pan with parchment, leaving the paper overhanging on 2 sides.
- Combine coconut, flour, baking powder and salt in a small bowl. Reserve. Whisk canola oil with brown sugar in a large bowl. Whish in egg, vanilla and zest. Stir in coconut mixture. Scrape into prepared pan. Bake 30 min or until puffy at the edges. Transfer to a rack to cool completely in the pan.
- Use parchment to pull blondies out of the pan. Cut into 16 squares. Keeps well in an airtight container at room temperature for up to 5 days.