Coconut Walnut Blondie Pie
User Reviews
5.0
6 reviews
Excellent
Coconut Walnut Blondie Pie
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The ultimate coconut walnut and chocolate chip blondie bar. This Paradise Pie is a copycat version of the Chili's dessert made in an easy blondie bar.
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Ingredients
For the Chocolate Covered Cookie Crumb Base
- ¼ cup unsalted butter melted
- 1¼ cup Lotus Biscoff cookie crumbs or graham cracker crumbs
- 6 oz chocolate chips semi-sweet
For the Blondie
- ⅔ cup unsalted butter melted
- 1 cup light brown sugar also called muscovado, firmly packed
- ⅓ cup superfine sugar or caster sugar
- 1 whole egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 1½ cup all-purpose flour or plain flour
- ½ tablespoon cornstarch
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 4 oz chopped walnuts
- 2 oz sweetened flaked coconut or dessicated coconut
- caramel or toffee sauce
Instructions
- Preheat oven to 350°F (175C or 160C Fan) and line your baking tin with parchment paper.
- Mix together the cookie crumbs and ¼ cup melted butter. Press this into the base of the lined pan and top with chocolate chips. Place in heating oven for 10 minutes to soften the chocolate chips. Remove and carefully spread the chips across the base with a spatula to smooth the melted chocolate.
- In a large bowl, beat together the ⅔ cup melted butter and sugars until fully combined. Add the egg, yolk and vanilla, beating to incorporate.
- In a separate bowl, mix together the flour, cornstarch, baking powder and salt. Add this to the sugar mixture, beating to combine.
- Reserve a small handful of chopped nuts and coconut for decoration later. Fold the rest into the batter until evenly incorporated. Try not to over mix.
- Spoon the batter into the pan, over top the chocolate covered base and spread evenly. Place in the oven and bake for about 45 minutes, until a toothpick inserted about an inch from the edge comes out mostly clean.
- Remove from the oven and cool in the pan for about 2 hours (see note). While cooling, top with drizzle of caramel or toffee sauce and the reserved walnuts and coconut.
- Remove from the pan by lifting out the parchment paper lining. Transfer to a plate to slice and serve.
Notes
- You can remove these from the pan more quickly, before they are cooled, but these will be messy to slice. This recipe is intended for a gooey finish to the blondie, which is best achieved by letting them cool and firm up a bit after baking.
Nutrition Information
Show Details
Calories
358kcal
(18%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
50mg
(17%)
Sodium
179mg
(7%)
Potassium
126mg
(4%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
357IU
(7%)
Vitamin C
0.1mg
(0%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 179mg | 7% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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