Thursday, February 21, 2013

Chai Spiced Coconut Blondies

This is was my first attempt at brown butter. And let me tell you, it was super easy. The brown butter definitely plays a major role in this recipe. It gives them a rich flavor that is so good! 
The texture of these blondies is pretty amazing. They are chewy in the center and slightly crunchy on the outside. 
The chai spices in these little squares really packs a punch. Think of biting into one of these cakey squares and tasting the brown butter, coconut, chocolate, cinnamon, cardamom, and ginger...yummm!
These are perfect for cool winter day - spicy and yummy and delicious with a hot cup of coffee - you have to make them!

Chai Spiced Coconut Blondies
1 cup all purpose flour
1/4 cup coconut, shredded
1/2 cup butter, unsalted
1 cup light brown sugar
1 egg
1 tsp vanilla extract
1 tsp cardamom
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp salt
1/3 cup semi-sweet chocolate chips
  • Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with aluminum foil. 
  • In a skillet over medium-low heat toast the coconut until it is golden brown. Place it on a plate to cool. Add the butter to the pan and melt. Keep cooking until the foam dies and you see it turning into dark brown color and small fragments start appearing. Let it cool for a minute or two. 
  • In a bowl, mix the brown butter with sugar and mix until smooth. Add egg and vanilla and mix. Add the flour, cardamom, cinnamon, ginger, and salt and mix until smooth. Gently fold in the toasted coconut and chocolate chips to combine. Pour in the lined baking pan and make sure it covers all corners. Bake for 20-25 minutes.
  • Cool and transfer to a baking rack. Cut into squares. Store them in an airtight container.

1 comment:

  1. I'm not a big Brownie fan, but now you've mentioned Chai Spicing I'm converted. Delicious.


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