Aloha Blondie. Hello cakey cookie pie.
I loved Rhoda. She wore the best gypsy-chic, 70’s scarves wrapped around her head. Plus she was a blunt, funny, self-aware New Yorker who went to art school.
In the world of Marys and Rhodas I am totally a Rhoda. Fine with me. Rhoda rocked. I even had a serious, vintage scarf as a head wrap, fashion phase when I was attending art school (and beyond).
Aloha Blondie has the deep, almost rummy, sweetness of dark brown sugar, the crackle of raw pecans and the occasional, soft, honey-ish pop from golden raisins. Shredded coconut brings in a little tropical vibe and adds texture. Raw cacao nibs mix a subtle, dark chocolate taste into the background.
Aloha Blondie has a lot going on but it works together really well. Kinda like Rhoda.
My husband can’t hear the name of this dessert without referencing good ole Jeff Spicoli. I suppose Spicoli, in the end, had more to him than history may have suspected.
Recipe: Aloha Blondie
Summary: Cakey cookie pie with dark brown sugar, raw cacao nibs, golden raisins, coconut and pecans.
- 1/2 cup unsalted butter, melted
- 2/3 cup dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup unbleached, all-purpose flour
- 1/2 teaspoon kosher salt
- 1/3 cup shredded, unsweetened coconut
- 1/3 cup raw pecans, roughly chopped
- 1/4 cup raw cacao nibs
- 1/4 cup golden raisins, roughly chopped
- Butter a baking pan. I used a ten inch diameter, round cake pan. You can also butter a pan, line it with parchment and butter the parchment if you want to be able to lift the baked blondie out very easily.
- Pre heat the oven to 350 degrees.
- Beat the melted butter and dark brown sugar together in a medium bowl with a mixer on high speed until well combined.
- Add egg and vanilla to butter mixture and beat briefly to combine.
- Fold in the flour and salt.
- Fold in coconut, pecans, cacao nibs and raisins.
- Pour into baking pan.
- Bake for 20-22 minutes at 350 degrees. Blondie should be slightly dark at the edges and golden on top. Center will feel firm to the touch but not set super solid…a little springy.
- Cool on a rack. Enjoy!
*Aloha Blondie keeps very well in an airtight container for several days. Travels well.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8
Culinary tradition: USA (General)
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Recipe by fat pig.
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