Gourmet Magazine Coconut Blondies

Just the ingredients make me hungry.

• Ready In: 1 hr 5 mins
• Serves: 32
• Yields: 32 brownies

Ingredients

• 1  cup unsalted butter
• 2  cups  packed light brown sugar
• 1  teaspoon pure vanilla extract
• 2  large eggs
• 1 1⁄2 cups all-purpose flour
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 cups pecans, toasted and cooled
• 2  cups sweetened flaked coconut, divided

Directions

1. Preheat oven to 350. Butter and flour a 13 x 9 inch baking pan.
2. Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
3. Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
4. Spread in pan and sprinkle with remaining coconut. Bake about 35 minutes. Cool completely.