Brown Butter Blondies with Coconut

Preheat oven to 350 F.

Line an 8″ square baking tin with a sheet of parchment paper allowing the paper to hang over two ends of the tin.

Heat a skillet over medium heat. Add the coconut and toast until it gets golden brown. Set it aside and place it on a plate to cool.

Now put butter into the skillet and melt. Keep cooking the butter until all the foam dies and you see it turning into dark brown color and small fragments start appearing. Remove the skillet from the heat, set it aside and let it cool for a minute or two.

In a bowl, mix the brown butter with sugar and mix until smooth. Add egg and vanilla and mix. Now add salt and flour and mix it until smooth. Thrown in the toasted coconut and chocolate chips and mix gently to combine all together.

Pour into the lined tin and make sure it covers all corners by pressing it into the tin with your hands if required. Place it in preheated oven and let it cook for 20-25 minutes.

Remove pan from the oven. Let the cookies cool in the tin for a few minutes then remove it from the tin using the paper as handles. Transfer to a rack for further cooling. Cut into desired size pieces and devour. Store them in an airtight container.

Adapted from: Poires au chocolat