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Butterscotch Coconut Blondies

These Blondies are sooooo soft and chewy infused with butterscotch chips, toasted coconut and require NO MIXER!  This Blondie Recipe might just be the best recipe on the planet because butterscotch + coconut = heaven!   Not only are they speckled with butterscotch and coconut throughout but these blondie bars are smothered with the most incredible Butterscotch Glaze and more toasted coconut and pecans on top - because we can.  
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 36 squares

Ingredients

Blondies

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups light or medium brown sugar, packed
  • 12 tablespoons salted butter melted and cooled
  • 2 large eggs
  • 1 1/2 tablespoons vanilla extract
  • 1 1/4 cup pecans, coarsely chopped, divided
  • 3/4 cups sweetened coconut flakes, divided
  • 3/4 cup butterscotch chips

Butterscotch Glaze (optional- see note)

  • 8 tablespoons butter
  • 2/3 cups light or medium brown sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons water
  • 1/2 teaspoon vanilla

Instructions

  • Heat oven to 350F degrees. Add coconut to one half of a baking sheet and pecans to the other half. Bake for 5-7 minutes, or until coconut is golden, stirring occasionally.
  • Spray a 9x13 baking dish with nonstick baking spray OR to easily remove blondies, line baking dish with overhanging parchment paper and spray with nonstick spray. Set aside.
  • Whisk flour, baking powder and salt together in medium bowl; set aside.
  • Whisk sugar and melted butter in a separate medium bowl until combined. Mix in eggs and vanilla until well combined. Using a rubber spatula, fold flour mixture into egg mixture just until combined. Do not overmix. Fold in 3/4 cup pecans, 1/2 cup coconut and 3/4 cup butterscotch chips (increase butterscotch chips to 1 cup if not adding glaze).
  • Bake for 30-35 minutes or until cooked through, taking care not to overcook. Let blondies cool completely in the pan on a wire rack.
  • Once cool, add all of the Butterscotch Glaze ingredients to small heavy saucepan over medium heat and continue to stir until butter is melted. Bring to a boil and continue to simmer over medium high heat (it will bubble a lot) until slightly thickened, about 90 seconds. Remove from heat and as soon as bubble subsides, pour all over blondies and spread immediately with a rubber spatula (before it hardens). Immediately sprinkle Glaze with 1/2 cup pecans and 1/4 cup coconut. Once Glaze has set (about 15 minutes), cut into small squares to serve.
  • Store in an airtight container for up to one week.

Notes

Blondies Recipe Add-Ins

I chose to add pecans, coconut and butterscotch chips to these Blondies, but you can add anything you like or leave them plain.  If adding your own add-ins, you will want anywhere from 2 to 2 ½ cups. The add-ins can be folded into the batter or even sprinkled on top, then slightly pushed into the batter.
Here are a few add-in ideas:
  • chocolate chips or chunks
  • white chocolate chips
  • peanut butter chocolate chips
  • M & Ms
  • Reese's candy pieces
  • toffee pieces likes bits of brickel
  • chopped candy bars: Twix, Butterfinger, KitKat, Snickers, Skor
  • nuts:  pistachios, almonds, walnuts
  • dried cranberries

Blondie Recipe Variations

In addition to the endless possibilities of add-ins, you can also try these fun ideas:
  • Brown butter.  You may choose to melt your butter on the stove top and cook just until golden amber color to create blondies with brown butter for an amazing dimension of flavor.
  • Peanut Butter.  Try adding ½ cup of peanut butter to the batter, add ¾ cup of peanut butter chips, or chop up peanut butter cups or Reeses pieces.
  • Blondie Brownie Combo.  Experiment with baking blondies and brownies together by swirling or lumping the batter together and cooking.
  • Fun Shapes.  Once the Blondies have cooled, you can cut them out with a cookie cutters into fun shapes.   The odd pieces can be saved for ice cream toppings.
  • Apple Pie Blondies:  I used this same recipe to make amazing Apple Pie Blondies by baking the blondies for part of the the time then adding sliced apples on top.  This would work with other fruit as well such as pears, peaches, etc.

HOW TO FREEZE BLONDIES

  • Let bars cool completely before slicing.
  • Line bars on a parchment/nonstick mat lined baking sheet without touching.
  • Place the baking sheet in the freezer and freeze until solid (about 1 hour), this prevents the bars from freezing together later when stored.  Alternatively, you can skip this step and freeze bars individually in their own plastic bag.
  • Transfer bars to a freezer size plastic bag, and place parchment paper in between each row.
  • Freeze for up to 3 months.
  • When ready to eat, warm Blondies Bars in the microwave at 20-second intervals until warmed through.