Blondies Bars
Buttery, chewy blondie bars loaded with shredded coconut, melty chocolate chunks, and pillowy mini marshmallows. This classic bake comes together easily and is finished with an optional sprinkle of flaky sea salt for contrast.
Equipment
- Stand mixer with paddle attachment
- 15x10x1-inch baking pan
- parchment paper
Ingredients
- 2 cups salted butter room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar firmly packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon coarse sea salt
- 1 teaspoon baking soda
- 4 1/2 cups all-purpose flour
- 1 cup shredded sweetened coconut
- 2 cups chocolate chunks
- 1 1/2 cups mini marshmallows
- flaked sea salt optional, for sprinkling
Instructions
- Heat the oven to 350°F (175°C). Line a 15x10x1-inch baking pan with parchment paper and lightly spray or grease the pan; set aside.
- In the bowl of a stand mixer fitted with the paddle, beat the room-temperature butter with both sugars on medium-high for about 2 minutes until the mixture is light and fluffy.
- Reduce speed to medium and add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla, coarse sea salt, and baking soda until evenly incorporated.
- Switch the mixer to low and gradually add the flour, mixing just until the dough comes together—avoid overworking the batter.
- Fold in the shredded coconut, chocolate chunks, and mini marshmallows by hand until evenly distributed throughout the batter.
- Spread the batter evenly into the prepared pan and bake until the edges are golden and the center is set, about 25 minutes. Take care not to overbake to keep the bars moist.
- If desired, sprinkle flaked sea salt over the hot bars. Let the blondies cool completely in the pan before lifting out with the parchment and cutting into squares.