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Indulge your sweet tooth this holiday season with our Brown Butter Pina Colada Blondies.
We typically lean toward a healthy eating lifestyle, but every once in a while a treat comes along that’s just too good to pass up. The brown butter, brown sugar and rum in this recipe will take your bar game to the next level!
There may be a healthy dose of sweetness in these blondie bars, but it’s balanced out beautifully with the tartness from our dried pineapple. Talk about a burst of flavors all in one bite!
These bars make a perfect gift to lift the spirits of loved ones this holiday season and will be the start of any holiday dessert tray.
1 1/4 c salted butter
2 1/4 c All-Purpose flour (regular or gluten free)
1 1/2 t baking powder
1 1/2 t salt
1 1/2 c light brown sugar (packed)
1/2 c granulated sugar
3 eggs (room temp)
2 1/2 t rum (white or dark)
1 c white chocolate chips
1 c Jali Fruit Co. dried pineapple (diced)
1/2 c + 2 T unsweetened coconut flakes (toasted)
1 c pecans (roughly chopped)
1. Preheat the oven to 350ºF. Grease a 9×13 baking pan with butter, line the bottom and sides with a large sheet of parchment paper.
2. In a small saucepan over medium heat brown the butter.Whisk constantly until the butter turns a golden brown in color. Heat 1-2 minutes longer, until bits begin to brown on the bottom of the pan. Transfer to the bowl of a stand mixer and allow the butter to cool for a few minutes.
3. In a small bowl, whisk together the flour, baking powder, and salt and set aside.
4. Once the butter has cooled slightly, add the sugars and mix on medium until light and fluffy. Add eggs in one at a time, beating well after each one. Once eggs are added, beat on medium-high speed for 3 minutes. Add the rum and beat just until combined.
5. Add the flour mixture to the bowl and beat just until all ingredients are just mixed. By hand, fold in the pineapple, pecans, white chocolate chips and a 1/2 cup of the toasted coconut. Pour batter into the prepared pan and spread out evenly. Sprinkle the remaining toasted coconut evenly over the top.
6. Bake for 35-40 minutes or until a toothpick inserted into the middle of the pan comes out clean, being careful not over bake. Cool at least 20 minutes in the pan, carefully remove the slab of blondies by holding on to the parchment paper. Place on a wire rack to cool completely.
Serve immediately or store leftover blondies in an air-tight container for up to a week.
Download this recipe and more in the Jalidays Holiday Cookbook downloadable PDF here.