No butter (or any other dairy) in these ooey-gooey one-bowl blondies - coconut oil works perfectly in its place. But no coconut taste - just caramelized chocolatey bliss! Pinky swear.
Yield: 16blondies
Ingredients
1/2cupcoconut oilmelted + more for greasing the pan
1cupdark brown sugar
1large egg
1teaspoonpure vanilla extract
1cup126 grams all-purpose flour (white whole wheat flour also works)
1teaspoonbaking soda
1/2teaspoonsaltI use fine-grain sea salt; kosher or table salt also works
Preheat oven to 350 degrees Fahrenheit. Rub an 8"x8" baking dish with coconut oil and set aside.
Add the 1/2 cup coconut oil and brown sugar to a large bowl. Mix with a spatula or wooden spoon until well-combined and smooth. Add the egg and vanilla and stir until combined. Sift in the flour, baking soda, and salt. Mix with wooden spoon until nearly incorporated - do not overmix. The batter will be very thick. Mix in the 1 cup chocolate chunks.
Transfer batter to the baking dish and using the wooden spoon or your fingers, gently but firmly press the batter into the pan, smoothing the top as much as possible as you go.
Bake until golden brown and set in the middle, about 30 minutes. Remove from oven and let cool in the pan for about 30 minutes. Cut into squares and use a cookie spatula to transfer to a wire rack to cool completely. Blondies keep well in a room-temperature airtight container for 2-3 days.