These rich, indulgent blondies are a fun twist on Australian Lamingtons. Make them to share with a crowd--these are dangerously good and oh-so-sweet!
Course: Dessert, Snack
Cuisine: Australian
Keyword: bars, chocolate, coconut
Author: Beth Cato
Equipment
13x9 pan
uneven spatula
Ingredients
Blondie Base
1 1/2cupsunsalted butter 3 sticks
3cupslight brown sugar packed
2teaspoonsbaking powder
1teaspoonkosher salt
4large eggs room temperature
1Tablespoonvanilla extract
3cupsall-purpose flour
Topping
1cupunsweetened flaked coconut
1cupbittersweet chocolate chips
14-ouncessweetened condensed milk
Instructions
In a medium saucepan, melt butter over medium heat, stirring often until butter turns golden-brown with a nutty aroma, about 5 to 10 minutes. Pour into a small bowl to let stand at room temperature while the next steps are prepared.
Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
In a large bowl, beat together the brown sugar, baking powder, and salt. Beat in the browned butter. Add eggs one at a time, scraping bowl after each addition. Add vanilla extract. Fold in flour until just combined. Pour into prepared pan, evening out with an uneven spatula.
Bake for 30 minutes. Middle needs to be set or the toppings will sink. Once that is done, no need to cool the base layer--remove the pan from the oven and sprinkle coconut over the top followed by the chocolate chips. Pour the sweetened condensed milk all over both.
Place pan back in oven to bake for 20 to 25 minutes, until middle is molten. Let cool for a while at room temperature, then place in fridge to completely set and chill.
Use foil to lift contents onto a cutting board. Slice. Store individually wrapped-up or in a sealed container at room temperature or in the fridge for up to 3 days.