Brown Butter Piña Colada Blondies
It’s still my birthday month so that means it is still Pineapple and Coconut everything.
I pretty much made these because Jen didn’t send me enough. As in I wanted a lot more. As in my husband discovered my hiding place for the ones she sent and ate 4 in a row in about 5 minutes. So yeah, they were THAT good and we had to have more. I am convinced he is half goat – he eats everything. But he makes for an awesome blog recipe taste tester so I really can’t complain.
I didn’t have any butterscotch chips on hand but I had half of a bag of white chocolate chips left and I always have mac nuts and coconut on hand. I grabbed some dried pineapple rings from whole foods and chopped them up. I wanted to get unsweetened pineapple since these blondies are pretty sweet but I couldn’t find any. So I took a gamble and lowered the sugar amounts from Jen’s recipe to counterbalance the sweetness from the white chocolate chips as well as the sweetened pineapple and I am glad I did. These weren’t too sweet at all, they were perfect. I would say are, but, we at them. ALL.
So if you fancy pineapple and coconut, give these a go. If you prefer the butterscotch flavor better, check out Jen’s recipe here. Either way? The brown butter makes them INSANE.
- 1 1/4 cups salted butter (2 1/2 sticks)
- 2 1/4 cups all purpose flour (Regular or Gluten Free)
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. salt
- 1 ½ cups packed light brown sugar
- 1/2 cup granulated sugar (I used Zulka
- 3 large eggs, room temp
- 2 1/2 tsp. rum (white or dark)
- 1 cup white chocolate chips
- 1 cup diced dried pineapple (sweetened or unsweetened)
- ½ cup plus 2 tbsp toasted coconut flakes, unsweetened
- 1 cup roughly chopped macadamia nuts
Preheat the oven to 350 and prepare a 9×13 baking pan by lightly greasing with butter and then lining the bottom and sides with a large sheet of parchment paper. The butter will help the parchment stick to the pan.
In a small saucepan heated over medium heat, brown the butter by melting it and cooking it until it turns golden brown in color. Whisk constantly while browning the butter. Once bits begin to brown on the bottom of the pan, watch the butter carefully continuing to whisk, another 1-2 min more. Transfer to the bowl of a stand mixer and allow the butter to cool for a few minutes.
In a small bowl, whisk together the flour, baking powder, and salt and set aside.
When the brown butter has cooled slightly, add the brown sugar and sugar and mix on medium until light and fluffy. Add the eggs in one at a time, beating well after each one. Once all the eggs are added beat on medium-high speed for 3 minutes. Add the rum and beat just until combined.
Add the flour mixture to the bowl and beat just until all ingredients are just mixed and no streaks of flour remain. Add in the chopped dried pineapple, the chopped macadamia nuts, ½ cup of the toasted coconut and the white chocolate chips and fold gently until combined.
Pour batter into the prepared pan and spread out evenly. Sprinkle the remaining toasted coconut evenly over the top. Bake for 35-40 minutes, or just until a toothpick inserted into the middle of the pan comes out clean, being careful not over bake. Allow the blondies to cool at least 20 minutes in the pan. Once they are mostly cooled, carefully remove the slab of blondies by holding on to the parchment paper. Place on a wire rack to cool completely. Slide onto a cutting board using the parchment and cut blondies into squares. Serve immediately or store leftover blondies in an air-tight container for up to a week. They can also be kept in a freezer in an airtight container, if they even last longer than a week. Which I doubt.
Seriously. Make these.