Coconut Butterscotch Blondies
Looking for fun and easy blondies and brookies recipes? These blondies are bursting with sweet and chewy coconut, smooth and melty butterscotch, and rich chocolate. Truly a favorite!
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Why you’ll love coconut butterscotch blondies
These blondies are heavily inspired by my love for seven layer bars. The rich flavor of butterscotch mixed with coconut is so nostalgic!
Bursting with sweet and chewy coconut, smooth and melty butterscotch, and rich chocolate, these bars are so delicious, they are hard to resist!
Recipe Tips for the best coconut butterscotch blondies
Do not over bake them. The key to a soft and chewy bar is to pull them out of the oven as soon as they puff up in the center and turn light golden brown around the edges. This is not a secret, but it makes a HUGE difference in the texture of your bar, and I think it also makes them last a little longer too!
Recipe Variations
You can pretty much throw any add ins you’d like into these bars, but they would taste especially good with nuts like almonds or cashews.
FAQ
Helpful Kitchen Tools
Spatula
Stand mixer or hand mixer
parchment paper
8 x 8 inch baking dish
Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted
1/2 cup granulated sugar
½ cup packed dark brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 cup sweetened coconut flakes
3/4 cup chocolate chips lightly chopped
½ cup butterscotch chips
How to make coconut butterscotch blondies
Make the dough
In a medium bowl, mix together flour, baking powder, baking soda, and salt and set aside.
Add the butter, granulated sugar, and brown sugar to the bowl of an electric mixer and mix together until well combined.
Add eggs and vanilla and mix together until well combined, scraping the sides of the bowl.
Add the coconut and mix well.
Add the flour and mix until well combined, scraping down the sides of the bowl.
Add the chocolate chips and butterscotch chips and mix together until evenly distributed.
Bake
Pour the mixture into the parchment lined pan and bake for 25-30 minutes, or until the edges become golden brown and the middle puffs up slightly.
Let cool and set in the pan for about 1 hour or until the bars are completely cooled.
How to Store
Store coconut butterscotch blondies at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
You can also freeze coconut butterscotch blondies easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.