Cinnamon Sugar Dusted Blondos
They’re a cross between a Blondie and a Congo Bar. I just couldn’t decide! The use of virgin (unrefined) coconut oil lends a light, crispy texture around the edges and ever-so-subtle hint of nuttiness—very Congo-like. Yet, there’s still some butter to help create that ooey-gooey middle that is so characteristic of Blondies. They’re Blondos—true originals—especially with a dusting of cinnamon and sugar on top!
- 2.25 c. all-purpose flour (spoon flour into measuring cup)
- 1 tsp. baking soda
- 3/4 tsp. fine sea salt
- 1/2 c. 1 stick unsalted butter
- 1/3 c. virgin unrefined coconut oil (see TIP A on virgin vs. refined)
- 3/4 c. light brown sugar
- 2/3 c. granulated sugar
- 2 large room temperature eggs
- 1.5 tsp. pure vanilla extract
- 1-1.25 c. semisweet or bittersweet chocolate chips (or combination)
- 2.5 tsp. granulated sugar
- 1/2 tsp. ground cinnamon
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Mix the flour, baking soda, and salt together in a large bowl.
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Put the butter and coconut oil together in a small microwave-safe bowl and microwave on high for 20-30 seconds. Stir until fully melted and combined.
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With a standing or hand-held electric mixer, thoroughly combine the melted butter/coconut oil mixture, brown sugar, and 2/3 c. granulated sugar. Then add the eggs (one at a time) and vanilla and let your mixer run on medium-low speed for 2-3 minutes to ensure all ingredients are adequately combined. Scrape the sides and bottom of bowl as needed.
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Slowly add the dry ingredients to the wet ingredients while your mixer runs on a low-level speed. Once the ingredients are fully combined, fold in the chocolate chips using a spoon or spatula.
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Turn the mixture into a lightly greased 8x8-inch pan and spread evenly to the corners. In a small bowl, combine the Cinnamon Sugar Dusting ingredients. Sprinkle as much or as little of the Dusting evenly over the dough as you would like—more (my preference) will form a brûlée-like crust in the oven and less will simply add a touch of scrumptious flavor and sweetness. Then bake in a pre-heated 350° oven for roughly 30 minutes or until the edges are golden brown and the middle appears set. Do not over-bake—a little gooey-ness is encouraged.
TIP A: Either virgin (unrefined) or refined coconut oil can be used in this recipe, in the same manner and quantity. I prefer virgin because it has a slight nutty taste and aroma that I think works well with the chocolate and cinnamon. If you only have refined coconut oil on hand, then that will also yield excellent results. The texture will be equally light and crispy. You'll just lose the subtle nutty notes in the flavor—no big deal!