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Coconut Oil Chocolate Chunk Blondies

Coconut Oil Chocolate Chunk Blondies

Chelsea Colbath
A quick + easy, soft and chewy recipe for blondies made in 1-bowl in about 20 minutes.
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5 minutes

Ingredients
  

  • 1/3 cup virgin/unrefined coconut oil melted
  • 2/3 cup sucanat or organic brown sugar
  • 1/4 cup milk of choice almond, coconut or cow's all work here
  • 1/2 Tablespoon vanilla extract
  • 1 1/2 cups white whole wheat flour*
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup roughly chopped dark chocolate

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Line an 8x8 square pan with parchment paper (to easily lift the blondies out of the pan), or grease with coconut oil (to cut and serve in the pan).
  • 2. Whisk together coconut oil and sugar (it will be clumpy), then add milk and vanilla and whisk again to combine. Add all remaining ingredients and stir until fully combined.
  • 3. Press blondie dough into the pan (it will be a thin layer, but it puffs up as it bakes). If desired, sprinkle a few more chocolate chunks on top to make them look extra pretty when they're done baking.
  • 4. Bake for 12-16 minutes, or until golden and still slightly soft in the center. For more gooey blondies, stop at the 12 minute mark. For more cakey blondies, cook the full 16. I was happy at about 13 minutes.
  • 5. Let blondies cool slightly before cutting into 9-12 squares and serving. Leftovers keep well in an airtight container at room temperature for up to a week.

Notes

*I tested this recipe with organic, unbleached all-purpose flour and ultimately decided that the ones made with white whole wheat flour were just as good, so it made sense to keep the whole grain version. If desired, you could use 3/4 cup each of AP and WWW flour, or entirely all-purpose, if that's all you have.