Bounty Blondies: gooey centred blondies filled with coconut and milk chocolate and topped with Bounty Cookies! ❤
Hello bakers! I love Bounty chocolate bars. I admit it. I’m the one who eats the leftover coconut chocolates that no one wants in the chocolate tubs. Are you with me? Do you like the Bounty chocolates too? I’ve always LOVED Bounty’s, my dad does too and he would always pick me up a Bounty bar if he was having one. Coconut and milk chocolate are a yummy combination and they make AMAZING blondies!!
I’ve made sure the blondies are packed with coconut and milk chocolate flavours to make them extra tasty. In the blondie mix I’ve added desiccated coconut to get that yummy coconut flavour but it also adds a lovely texture to the blondie. A Bounty chocolate bar is covered in milk chocolate so of course I needed to add milk chocolate chips into the blondie mix… and it was such a good idea!! As soon as you bite into the Bounty Blondie you instantly recognise the flavours and think Bounty … YUM!!
Not content on adding coconut and milk chocolate in the blondie mix I also made the delicious decision to add soft baked Bounty Cookies on top! Yes, they are a thing and they are super tasty. I broke the cookies up and pushed them into the blondie mix before baking and they give the blondies a lovely crunchy topping!! Adding the cookie on top is totally optional as the blondies will taste yummy and just like a Bounty without them. If you do use the Bounty Cookies on top cover the bake with foil after about 20 minutes to stop the top from browning too much. Plus you only need half a pack of the soft baked cookies so you can eat the rest… BONUS!!
These Bounty Blondies are super gooey in the middle which makes them so incredible to eat. I’ve set the baking time at 30 to 40 minutes and this will depend on your own oven. You want a slight wobble in the middle still. The key is leaving the blondies in the tin for 30 minutes once baked as they will carry on cooking a little in the hot tin. You’ll want to take them out the tin and chill them for 1 hour afterwards to kind of set them… no one wants a blondie puddle! Leaving them to chill will make them easier to cut and they’ll hold their shape better. Oh and they’ll be SUPER gooey!!
I love making blondies and already have a Biscoff Blondie and Rolo Blondie recipe on my blog for you to enjoy. Blondies really celebrate the flavours of caramel from the light brown sugar and are super delicious!! I hope you enjoy them as much as I do ❤
- 250g unsalted butter, melted
- 150g light brown sugar
- 150g caster sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 300g plain flour
- 1/4 tsp baking powder
- 80g desiccated coconut (plus 2 tbsp for topping)
- 100g milk chocolate chips
- 1/2 packet of Bounty Soft Baked Cookies (Optional)
- 50g milk chocolate, melted (For topping) (Optional)
- Preheat the oven to 170C fan/ 190C/Gas Mark 5. Line a 9 inch by 9 inch baking tin with baking paper and set aside.
- Whisk both the sugars into the melted butter until combined. Add in the eggs and vanilla and mix again.
- Fold through the flour and baking powder making sure no pockets of flour are left.
- Fold through the desiccated coconut and milk chocolate chips.
- Tip into the baking tin and press down so the mix is evenly spread in the tin. It will be thick and glossy by this point. Sprinkle over 1 tbsp of the extra desiccated coconut. If adding cookies on top break them up and press them down into the blondie mix.
- Bake for 30 – 40 minutes or until starting to turn golden on the outside. The blondies should still have a slight wobble in the centre when baked.
- Leave to cool in the tin for 30 minutes before transferring to a cooling rack. Chill in the fridge for 1 hour. Drizzle over the melted milk chocolate and sprinkle on the remaining desiccated coconut. Slice and enjoy!
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