brownie blondies


1 cup all-purpose flour
2 tablespoons malted milk powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups lightly packed sweetened flaked coconut
1 large egg
1 large egg yolk
1/2 cup firmly packed light brown sugar
3 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, melted and cooled to tepid
1 1/2 teaspoons vanilla extract
2 cups loosely packed cold diced brownies (10 oz)


Preheat the oven to 350 degrees F. Film the inside of an 8 by 8 by 2-inch baking pan with nonstick oil spray. Line the pan in one direction with a sling of ovenproof kitchen parchment paper, leaving three inches extending past the two opposite sides and pressing it against the bottom and sides of the pan.

For the batter/dough, whisk the flour, malted milk powder, baking soda, and salt in a medium-size mixing bowl. Stir in the coconut.

In a small mixing bowl, whisk the whole egg, egg yolk, light brown sugar, and granulated sugar. Blend in the melted butter and vanilla extract. Pour the liquid mixture over the flour mixture and stir to form a dense batter/dough, using a wooden spoon or flexible rubber spatula. Scatter over the cold brownies and finish the finish the batter/dough with a few quick stirs. The trick is to combine the ingredients quickly so as not to mash the brownie chunks.

Scrape the batter/dough into the prepared baking pan and smooth it into an even layer, using a narrow offset palette knife or flexible rubber spatula. The batter/dough will be firm.

Bake the confection in the preheated oven for 25 minutes, or until just set and light golden brown on top. The top will have puffed slightly.

Cool the sweet in the pan on a cooling rack for 10 minutes. Slip a small flexible palette knife against the two sides of the pan touched by the confection. Cool for 20 minutes longer. The blondie cake will have settled slightly. Carefully lift the confection out of the pan, using the overhanging edges of parchment paper. Cool completely. Peel away the parchment paper from the two sides and bottom of the pan. Slice the confection into squares, using a serrated knife. Store in an airtight cookie tin, with waxed paper separating the layers.


sixteen squares


on baking day, or up to two days in advance, stored in an enclosed container


◊ for the malted milk powder, I used Ovaltine
◊ for the baked brownies, I used my my brilliantly-chocolate brownies
◊ never consume raw dough