Samoa Blondies

This recipe courtesy of "The Newlywed Kitchen"

Makes about 16 squares

These addictive, slightly gooey, coconutty blondies are packed with chocolate chips and brown sugar, a combination inspired by the Samoa Girl Scout cookies adored by many. These simple, one-bowl sweets are easy to make and even more satisfying than the ones in boxes.


  • 10 tablespoons unsalted butter
  • 1 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups flour
  • 1 1/4 cups sweetened flaked coconut
  • 1 1/4 cups bittersweet or semisweet chocolate chips


  1. Preheat the oven to 350°F. Grease an 8-by-8-inch baking pan and line the bottom with parchment paper.
  2. Heat the butter in a small saucepan over high heat until it browns and smells nutty (keep an eye on it so it doesn’t burn). Let the butter cool for a few moments, until just barely warm.
  3. In a large mixing bowl, combine the browned butter and sugars. With a wooden spoon, mix in the egg, vanilla, and salt. Gradually stir in the flour, coconut, and chocolate chips until blended.
  4. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 25-30minutes minutes. (The center should still be soft—I like to pull them out at 25 minutes for a slightly gooey, underbaked blondie. Leaving them in for the full 30 minutes will ensure a completely baked blondie.) Let the blondie cool before turning it out onto a cutting board and slicing into squares.


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