Get ready to fall in love with the most Instagram-worthy dessert that combines decadence, whimsy, and pure joy! These Heart-Shaped White Chocolate Coconut Confetti Blondies are not just a treat – they're an experience that transforms ordinary baking into a celebration of flavor and fun. Perfect for Valentine's Day, special occasions, or when you simply want to add a splash of happiness to your day, these blondies promise to be the most delightful sweet surprise you'll make this season!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup unsalted butter, melted
- 2 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup shredded coconut
- 1/2 cup colorful sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal. Lightly grease the parchment with cooking spray.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and fully combined. The mixture should look glossy and well-integrated.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until the mixture is uniform and slightly lighter in color.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can make the blondies tough.
- Fold in the white chocolate chips, shredded coconut, and about 1/4 cup of the colorful sprinkles, reserving some sprinkles for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining sprinkles on top for additional color and texture.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour. Use the parchment paper handles to lift the blondies out of the pan.
- For heart-shaped blondies, use a heart-shaped cookie cutter to cut out individual servings once the blondies have cooled completely.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature for better ingredient integration and a smoother batter.
- Don't Overmix: Gently fold your dry ingredients into the wet mixture. Overmixing can lead to tough, dense blondies instead of soft, tender ones.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are perfect – this ensures your blondies stay wonderfully soft and chewy.
- Sprinkle Strategy: Save some sprinkles for topping to create a vibrant, festive look that makes your blondies truly pop!
- Cutting Tip: For perfect heart shapes, let the blondies cool completely before using a cookie cutter. Chilling them slightly can make cutting even cleaner.
- Storage Hack: If you want to keep them extra fresh, place a piece of bread in the container to help maintain moisture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 3g
Fat: 17g
Saturated Fat: 11g
Cholesterol: 55mg
