Coconut Ginger Blondies

1. Now, this is not my normal procedure when I’m baking but the ginger makes it a special case. I first mix the ginger, two sugars and the butter together a little in the bowl of my stand mixer (just briefly with a spoon). The sugars will soften up the ginger a little so that you don’t get a bite of completely crunchy, raw ginger. Then in another bowl, whisk together the flour, baking powder, baking soda, salt, powdered ginger and cinnamon. Gather the rest of the ingredients as well.

2. Then turn on the stand mixer with the paddle attachment to completely cream the ginger, two sugars and butter together until fluffy. Add in the two eggs and then pour in the coconut extract. Then turn the speed to low and slowly beat in the dry ingredients until just combined. Turn off the mixer and switch to a rubber spatula to fold in the coconut and butterscotch chips. There you have it, a glorious coconut ginger blondie batter!

3. Preheat the oven to 325 F. Get a 9 x 13 baking pan out and spray it liberally with cooking spray. Transfer the batter into the prepared pan and smooth it out with an offset spatula so that it’s nice and even. Bake the coconut ginger blondies for about 40 minutes, until the edges just start to crisp up and a toothpick inserted in the center comes out clean.

4. Take the tray out of the oven and let the coconut ginger blondies cool for at least 20 minutes before you cut them into squares and serve them. That was a really long 20 minutes I have to tell you! The wait was worth it though, these are so divine. The sweet coconut with the spice of the ginger and cinnamon just melded gorgeously into a perfect bite. Enjoy!