Chewy and dense blondies stuffed with dark chocolate chunks, sweet dried cranberries, coconut, and pecans. These Chocolate Chunk Cranberry Coconut Blondies are the sweetest way to indulge before that diet!
Want to know how these Chocolate Chunk Cranberry Coconut Blondies came about? I needed to rid my pantry of some leftover baking ingredients. You know what I mean, right?
The quarter full bags of dried cranberries. The handful of nuts that aren’t quite enough for a full batch of cookies. The chocolate chunks the kids opened late that one Friday night.
I whipped up our favorite blondie batter and threw everything in. I quickly fell in love and you will too!
What you’ll love about this recipe:
- makes a small 8×8 batch, perfect for sweet cravings
- overloaded cookie bars to use up leftover ingredients
- soft, chewy texture
- amazing flavor
- they freeze well and stay soft
What is a blondie?
A blondie is a cross between a brownie and a cookie bar. Brownies are chocolate…blondies are not chocolate based. They both have a soft, chewy texture. And they are both perfect for packing in lunches, bringing to bake sales and transporting to potlucks.
How to Make Chocolate Chunk Cranberry Coconut Blondies
These blondies only take 1 bowl and 3 simple steps:
- Prepare. Preheat your oven to 350º Fahrenheit. Place a piece of parchment paper into the bottom and up the sides of an 8×8 inch pan. Spray with cooking spray.
- Mix. In a large bowl, beat the butter and sugars together until fluffy. Beat in egg and vanilla. Mix in flour, baking powder and salt until just mixed. Fold in chocolate chunks, cranberries, pecans, and coconut.
- Bake. Spread batter evenly in the baking pan and bake for 35-40 minutes (until golden brown and an inserted toothpick comes out clean.)
Feel free to this blondie cookie base into your own “kitchen sink” cookies. Add white chocolate chips, walnuts, toffee, caramel bits or even butterscotch.
How to Store Blondies
Just like cookies, these blondies are safe to store at room temperature for 3-5 days. Since this makes a small batch, that’s mostly likely all you’ll need!
However, these do store well in the freezer also. Store in an airtight container in the freezer for up to 2 months.
Chocolate Chunk Cranberry Coconut Blondies
- 1/2 cup unsalted butter (softened)
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks
- 1/2 cup dried cranberries (chopped)
- 1/2 cup chopped pecans (chopped)
- 1/4 cup sweetened shredded coconut
- Preheat your oven to 350º Fahrenheit. Place a piece of parchment paper into the bottom and up the sides of an 8×8 inch pan. Spray with cooking spray.
- In a large bowl, beat the butter and sugars together until fluffy.
- Beat in egg and vanilla.
- Mix in flour, baking powder and salt until just mixed.
- Fold in chocolate chunks, cranberries, pecans, and coconut.
- Spread batter evenly in the baking pan and bake for 35-40 minutes (until golden brown and an inserted toothpick comes out clean.)
- Store in an airtight container.
Adapted from Spicy Spoonful.
Other Cookie Bar Recipes
Blondies and cookie bars are the perfect dessert to make when you don’t feel like scooping cookies! Try one of these classics: