COCONUT OIL CHOCOLATE CHUNK BLONDIES

Coconut Oil Chocolate Chunk Blondies image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 8

1/2 cup coconut oil (melted + more for greasing the pan)
1 cup dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup 126 grams all-purpose flour (white whole wheat flour also works)
1 teaspoon baking soda
1/2 teaspoon salt (I use fine-grain sea salt; kosher or table salt also works)
1 cup chocolate chunks

Steps:

Preheat oven to 350 degrees Fahrenheit. Rub an 8"x8" baking dish with coconut oil and set aside.
Add the 1/2 cup coconut oil and brown sugar to a large bowl. Mix with a spatula or wooden spoon until well-combined and smooth. Add the egg and vanilla and stir until combined. Sift in the flour, baking soda, and salt. Mix with wooden spoon until nearly incorporated - do not overmix. The batter will be very thick. Mix in the 1 cup chocolate chunks.
Transfer batter to the baking dish and using the wooden spoon or your fingers, gently but firmly press the batter into the pan, smoothing the top as much as possible as you go.
Bake until golden brown and set in the middle, about 30 minutes. Remove from oven and let cool in the pan for about 30 minutes. Cut into squares and use a cookie spatula to transfer to a wire rack to cool completely. Blondies keep well in a room-temperature airtight container for 2-3 days.