Blondies is actually a brownies but with white instead of dark chocolate. Here enriched by desicated coconut so we have brand new quality. Likeness is in the shape and preparing way. It is not so moist like classic brownies, rather more cakey but definitely more lightly. Caramel appears both in the cake and the sauce and goes perfectly with coconut. A must have for every fan of these flavors!
round pan 8 inch
- 150 g (5 oz) white chocolate
- 150 g (5 oz) butter
- 2/3 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup desicated coconut
- 1 ¼ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup water
- ¾ cup firmy packed light brown sugar
- ½ cup corn syrup
- ¼ cup butter
- ½ cup packed dark brown sugar
- 4 tablespoon whipped cream
- 2 tablespoon corn syrup
Preheat oven to 300 °F (160°C).
In a medium saucepan heat and stir butter and chocolate over low heat until melted and smooth. Remove from heat. Set aside to cool slightly. Stir sugar, vanilla extract and the eggs, one at time, beating well after each addition. In a separated bowl stir together flour, baking powder, salt and coconut. Add chocolate mixture to the flour mixture, stirring just until combined. Line pan with parchment and spread batter evenly into. Bake for 35 minutes. Cool in pan.
Fluffy frosting: in a large saucepan combine water, sugar and corn syrup. Cook until sugar is dissolved and a candy thermometer registers 240°F (135°C). Remove from heat and place the mixture In a bowl of a stand mixer fitted with a whisk attachment and beat at low speed for 1 minute. Increase mixer speed to medium and to high when mixture starts to thicken. Beat about 10 minutes until light and fluffy and the bowl turn back to the room temperature.
Caramel sauce: In a medium saucepan heat and stir all ingredients. Cook over low heat until thicked slightly.
Remove cake from the pan and spread frosting evenly on top. Drizzle with warm caramel sauce. Work quickly because the sauce will set rapidly.
Tag: caramel, chcolate, coconut.