Tahiti Blondies are based on a recipe featured on Throwdown! with Bobby Flay. I didn’t catch this episode, but a reader who did shared a similar recipe. I have made these once or twice, but don’t have a lot of notes on them. I’ll make a batch and update this post soon, but for now here’s the recipe.
This recipe is designed for a 9×13 inch pan. You can also halve it and bake the bars in an 8 inch square pan.
1 3/4 cups flour
1 1/2 cups light brown sugar
1 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, room temperature — mine was more like 80 degree room temp as it just came out of a warm car
2 large eggs
2 tsp vanilla
1 cup macadamia nuts, lightly toasted and coarsely chopped
1 1/2 cups sweetened shredded coconut
1 cup white chips (any brand)
2/3 cup crushed pineapple (8 oz can of unsweetened, drained, and pressed dry)
Preheat the oven to 350 degrees. Line a 9 x 13 pan with parchment or non-stick foil.
Mix flour, baking powder, and salt and set aside. In a separate bowl, cream together the butter and brown sugar. Add the eggs one at a time, mixing well after each addition. Add the vanilla. Blend in the flour mixture, then the coconut, nuts, pineapple, and chips. Do not over mix or the blondies will be more like chocolate chip bars.
Spread the batter in the prepared pan. Bake for about 25 minutes or until a toothpick test gives a moist crumb. Do not over bake. Let cool, lift from pan, cut into bars.