I've been craving sweet stuff all week (it's only Wednesday, but whatever). My plans to make carrot cake were foiled by just missing too many ingredients and being a bit cash strapped at the moment. I thought "brownies!" but didn't have enough cocoa.
Then I remembered the super-easy, few-ingredient blondies I made last year for Christmas. I made them with raisins then, and called them "butter tart brownies". I didn't have raisins, or vanilla, but I went ahead anyways. Brown sugar, butter, and flour really can't go wrong, right?
Well! I made a few substitutions, and they were so good that I'll now be making them this way! The original blondies recipe I worked with can be found here: inspiredtaste.net/23801/no-fail-blondies-recipe/
One-bowl Caramel Coconut BrowniesMelt in a heat proof bowl (I place the bowl over a pot with boiling water since I don't have a microwave):
• 1 c. dark brown sugar
• 1/2 c. (or 8tbsp. or 1 stick) unsalted butter (I've made them with margarine too, and while they're still great, the butter takes them over the top)
• 1 egg, until blended
• 1 c. white flour, until no white bits remain
• 3/4 - 1c. shredded sweetened coconut, until combined
Spread evenly in:
An 8x8" foil-lined metal baking dish (learn how to easily line your pan here)
About 1/2 tsp. sea salt over the batter - enough to lightly cover them
25-30 minutes at 350˚, middle rack, or until a toothpick inserted into the centre comes out relatively clean.
Cool and cut into 16 squares - I sometimes make them into mini brownies too :) Really, cut them into whatever size you want. This your brownie rodeo! If 4"x4" brownies are your thing, we should be friends!
Keep about 1 week in an airtight container in the fridge.
Master the art of self-control. Or fail horribly at it. No judgment!
Tinker to your heart's delight, and if you come up with something great, please comment and let me know!