Coconut Walnut Chocolate Chip Blondies

Steps

1. Preheat the oven to 350°F (175°C). Grease an 8-inch square pan with a little of the butter and line it with parchment, leaving an overhang. Melt the rest of the butter and let it cool slightly.
2. Spread the coconut and walnuts on a small baking sheet and toast in the oven for 5 to 6 minutes, stirring once, until the coconut is light golden. Let them cool.
3. In a large bowl, whisk the melted butter with the brown sugar and the granulated sugar until glossy.
4. Whisk in the eggs one at a time, then the vanilla, beating about 1 minute until thick and shiny for a crackly top.
5. In a separate bowl, whisk the flour, baking powder and salt, then fold this flour mixture into the butter mixture just until no dry streaks remain.
6. Fold in the cooled toasted coconut and walnuts and three-quarters of the chocolate chips.
7. Spread the batter in the pan and scatter the remaining quarter of the chocolate chips over the top.
8. Bake 25 to 30 minutes, until the edges are golden and a toothpick in the center comes out clean or with a few moist crumbs but no wet batter.
9. Cool in the pan on a rack for at least 1 hour, then lift out by the parchment and cut into 12 bars.