It’s no secret which team I’m on.
In fact, just yesterday I shared the blondie love with a group of girls from my church, and I’m pretty sure I represented my team well.
I had plans to make yet another batch of my favorite treat for a get-together at Amanda’s house tonight, but then a thought so crazy popped into my mind that I just had to see if it would work.
…because who ever said that brownies and blondies couldn’t share the spotlight simultaneously?
- 1 box brownie mix*
- 3 eggs
- 1/2 cup canola oil
- 1/4 cup water
- 1 cup shredded coconut
- 1 stick butter, melted
- 1 cup brown sugar
- 1 cup flour
- 1 teaspoon vanilla extract
for the icing (optional):
- 1/3 cup white chocolate chips
- 1-2 tablespoons milk
- 1/3 cup shredded coconut
directions: Preheat oven to 350 degrees. In a large bowl, combine brownie mix, 2 eggs, canola oil, and water. Then mix in the shredded coconut. Set aside. *Depending on what brownie mix you used, the additional ingredients (eggs, oil, etc.) might vary, so you can either follow those or the ones that I used.
In another bowl, whisk together the brown sugar and melted butter. Then mix in 1 egg, then the vanilla, then the flour. Combine well.
Pour the brownie batter into a well-greased 9×13 pan and spread evenly. Pour the blondie mix on top, and then use a butter knife to swirl the two batters together. Bake for 30 minutes.
Lastly, make the icing by microwaving the white chocolate chips for 1 minute. Whisk in the milk, pour over the brownies, and top with more coconut.
Let cool completely before cutting.
These turned out to be the ooeyist, gooeyist, most delicious brownies I’ve ever had.
In other words, if there were ever a time to put aside my general dislike for chocolate, this would be it.
You could really go with or without the icing, but…well, why would you?
I can’t wait to share these with my friends!
But for now, nap time. Enjoy your weekend, dolls. xoxo G
What’s your go-to recipe when cooking/baking for others?