The name blondies reminds me of one of the all time favorite chick flicks, Legally Blonde. They may have absolutely nothing to do with each other but you can’t tell me that Reese Witherspoon did not slay her role in Legally Blonde.
Okay, getting a little side tracked. Blondies, brownies, which is better? There has always been one question everyone asks. Chocolate or vanilla? I tend to be the one who chooses depending on mood or goes for the swirled frozen yoghurt because two flavors are always better than one. Or is could be the fact that I’m extremely indecisive. Despite what chocoholics and vanilla lovers strongly believe. This recipes outrages chocolate and has taken up team vanilla.
If you don’t know what a blondie is, its alike a brownie but instead of a chocolate base it uses vanilla.
I changed one ingredient in the classic blondie recipe I found. Instead of using butter I used coconut oil. Opening the jar of coconut oil smelled amazing. If any of you have visited Hong Kong and have eaten the bread with coconut cream filling, you’ll be able to imagine how good it smelled. It smelled exactly like the coconut cream filling and when the blondie was baking, the smell intensified.
I used One Organic’s extra virgin cold pressed coconut oil. I’m actually new to using coconut oil and I thought I would give it a try after seeing multiple recipes using coconut oil and listening to the benefits of it. Additionally, not only is it amazing in food, it’s a great beauty product as well. I’d definitely invest in some coconut oil as it has several uses. When using it in savoury dishes, it will definitely bring out the natural flavors in the dish.
Using coconut oil in the blondies gave the blondies a new flavor. It was no longer just vanilla. It became coconut-vanilla. These two flavors worked wonders with each other, creating the perfect little twist to a classic blondie recipe. The coconut oil added an extra element to make these blondies just one step better than it already was. Moreover, I added some shaved almonds on top of the batter just before putting it into the oven. This lets the almonds to get toasted while the batter is getting done. I know coconut and almonds are a great match so doing this was not a very big risk. The almonds not only add some crunch to the blondies, but also more texture and makes the blondies look a but more appealing; it’s like the frosting to a cake.
These blondies tastes amazing and it took very little time to make. Mixing the ingredients took about 5 -6 minutes while the baking only took 10 minutes. A little ashamed to admit, but I’m a really impatient person. Baking takes patience and time, two words which are not in my vocabulary. Which is why these blondies are perfect for anyone who may be like me or you’re running a little behind on what to bring to an upcoming event. I’d also recommend making these for bake sales. You can make a huge batch in a short amount of time. I guarantee you that these will be sold out in no time.
- 1 cup All Purpose Flour
- 1/e teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/4 cup Coconut Oil
- 3/4 cups Brown Sugar
- 1 teaspoon Vanilla
- 2 tablespoons Milk
- 1 egg
- Handful of shaved Almonds
- Preheat your oven to 177 degrees Celsius and line your baking pan with a baking sheet. Spray non stick cooking spray or add butter to the pan to help stick the baking sheet to the pan.
- In a bowl, sieve the flour and whisk with baking powder and salt until combined. Set aside one combined.
- In a separate bowl add the coconut oil, which has been liquified, brown sugar, vanilla, egg and milk. Whisk until combined.
- Add the flour mixture to the sugar mixture with a rubber spatula or wooden spoon until completely combined.
- Bake for about 10 minutes or a toothpick comes out clean or with a few moist crumbs. Allow it to cool on a wired rack.