These take a few extra steps to make, but are worth it. Seriously browning the butter is a great way to almost always improve your baking. The other extra step is soaking the coconut in sweetened condensed coconut milk for added flavor and soft-cookie texture. You must use a parchment sling to get these dudes out of the pan. You are making basically one giant cookie that will want to stick to the edges, cooking spray is not enough.
As with most cookies, the goal is to NOT develop gluten, so its a forgiving recipe for any 1:1 gluten free flour blend. The only I wouldn't use is one that has pea flour or chick pea flour - since it sometimes overtakes desserts.
This is a modified double batch version of Fifteen Spatula's Brown Butter Toffee Blondies.
Gluten Free Brown Butter Coconut Blondies
9"x13" pan
parchment paper
cooking spray
rubber scraper/spatula
350F oven
1 cup unsalted butter
1.5 cup unsweetened shredded coconut
1 can, 11.25oz of sweetened condensed coconut milk
2 cups packed brown sugar
4 large eggs
1 TBSP vanilla extract
2 cups of gluten free flour blend (with xanthan gum or psyllium husk)
1.5 tsp baking powder
1.5 tsp salt
1 cup of unsweetened flaked coconut
1-2 tsp flaky sea salt
1. In a sauce pan, brown the butter over medium heat. Remove from the heat and put into a stand mixer.
2. Put the sweetened condensed coconut milk in the warm pan with the shredded coconut. Warm over medium heat for 5-10 minutes. Turn off the heat, cover. (you are steaming the coconut to soften it)
YOU CAN TAKE A BREAK HERE - and let everything cool and come back after. Otherwise you really want to make sure that the coconut and brown butter are not hot before adding them to the mix. If you push it, you could scramble the eggs.
3. Line your baking pan with parchment paper slings and cooking spray.
4. Once the brown butter has cooled a bit - put your hand on the side of the mixer bowl - if it is HOT, you need to wait. If it is warm, you are good to add the brown sugar and mix.
5. Once the brown sugar is mixed in thoroughly, add in the eggs and vanilla. Mix well.
6. Scrape down the bowl and mix again.
7. Add in the baking flour, baking powder, salt. Mix well.
8. Scrape down and mix again.
9. Add in the cooled shredded coconut / sweetened condensed coconut mix. Mix well.
10. Spread into lined baking pan. Use a spatula to level.
11. Sprinkle flaked coconut and flaky sea salt.
12. Bake at 350F for 35-50 minutes, until a toothpick inserted comes out cleanly.
13. Allow to completely cool in pan. Remove from pan and slice.
