Coconut Blondies With Toffee And Chocolate Chips

I’m on a chocolate chip roll. (Mmmm….chocolate chip rolls. Now there’s an idea.)

Here’s another really good dessert that easily feeds a crowd.

Coconut Blondies with Toffee and Chocolate Chips

Ingredients:

1 1/2 sticks butter, softened
1 1/2 cups firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups flour
1 1/2 cups semisweet chocolate chips
2 cups sweetened flaked coconut, toasted and cooled
1 cup toffee chips or chopped Heath bars

Directions:

1. In a bowl with an electric mixer cream together the butter and the brown sugar, beating the mixture until it is light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

2. In a small bowl whisk together the salt, the baking powder and the flour. Add the flour mixture to the butter mixture, and beat the batter until it is just combined. Stir in the chocolate chips, coconut and toffee.

3. Spread the batter evenly in a buttered and floured 13- by 9-inch baking pan. Bake in the middle of a preheated 350°F oven for 30 minutes, or until it begins to pull away from the sides of the pan and center looks set.

4. Let cool completely in the pan on a rack and cut into squares.

Recipe adapted from Dorie Greenspan

How about some music from bands with names I really like?
Edinburgh School For The Deaf-11 Kinds Of Loneliness

You can read more about Edinburgh School For The Deaf on their Myspace page.

Now how cool is The Fiery Piano? “Bedroom pop with hooky guitar lines”.
The Fiery Piano-Sirens

You can buy the just released 4 track ep here.

Happy Friday and Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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