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Baking recipe · from the recipe book

Chocolate Chip Raisin Coconut Blondies

Chewy, caramel-edged blondies packed with melty chocolate chips, plump raisins and toasty coconut.

Chocolate Chip Raisin Coconut Blondies

Ingredients

  • ½ cup115 gUnsalted buttermelted and slightly cooled
  • ¾ cup packed180 gBrown sugarpacked
  • 1 large50 gEggsroom temperature
  • 1½ tsp6 gVanilla extract
  • ¼ tsp2 gSalt
  • 1¼ cups160 gAll-purpose flour
  • ¾ tsp3 gBaking powder
  • ¾ cup140 gSemisweet chocolate chipsdivided
  • ⅔ cup90 gRaisins
  • ½ cup40 gSweetened shredded coconut

Steps

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang on two sides.
  2. Melt the butter in a small pan or the microwave and let it cool for 5 minutes.
  3. In a large bowl, whisk the melted butter with the brown sugar until glossy, then whisk in the egg, vanilla and salt until smooth.
  4. In a separate bowl, whisk the flour and baking powder together, then fold this flour mixture into the butter mixture with a spatula until just a few streaks remain.
  5. Fold in about three-quarters of the chocolate chips, the raisins and the coconut until evenly mixed; the batter will be thick.
  6. Spread the batter evenly in the pan and scatter the remaining quarter of the chocolate chips over the top, pressing them in lightly.
  7. Bake for 25 to 30 minutes, until the edges are golden and a toothpick in the center comes out clean or with a few moist crumbs, not wet batter.
  8. Cool the blondies in the pan on a rack for at least 1 hour, then lift them out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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