Coconut White Chocolate Blondies
By Joe
Source: King Arthur Baking — Charlotte Rutledge, Coconut and White Chocolate Brownies.
A coconut and white chocolate brownies recipe for 24 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 175°C. Gently grease a 9" x 13" pan. In order to ensure that the bars release off the pan without sticking, line your greased pan using baking paper, and grease the parchment. Mix the butter and sugar in a mid-sized bowl, mixing till there are no lumps left. Beat in the eggs one after another, next mix in the vanilla and salt. Mix the flour and baking powder. Tip in these dry ingredients in order to the butter-sugar mixture, mixing to mix. Lightly turn in the chocolate, cranberries, plus half the coconut flakes. Spread the mixture uniformly into the ready pan, scattering the leftover coconut uniformly over the top. Cook the bars for 25 to 30 minutes, till they're golden brown on the edges and top. Take out the bars from the oven and let them to cool in the pan before cutting plus serving.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
19.1 g per serving
38.2 % of the 50 g daily maximum · 76.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 218 kcal |
| Protein | 2.2 g |
| Carbohydrate | 30.4 g |
| of which sugars | 21.8 g |
| of which free sugars | 19.1 g |
| Fat | 10.9 g |
| of which saturates | 6.9 g |
| Fibre | 1.6 g |
| Salt | 0.23 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
