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Tahiti Blondies recipe from Bobby Flay Throwdown.
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Tahiti Blondies

Adapted from and episode of Throwdown! With Bobby Flay, these are excellent Tahiti inspired blondies with coconut, white chocolate and pineapple.
Course Desserts
Cuisine American
Keyword Blondies, Bobby Flay, Tahiti
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 24 bars
Author Anna
Cost 5

Ingredients

  • 1 ¾ cups flour (220 grams)
  • 1 ½ cups light brown sugar (310 grams)
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter room temperature
  • 2 large eggs
  • 2 tsp vanilla
  • 1 cup macadamia nuts lightly toasted and coarsely chopped
  • 1 ½ cups sweetened shredded coconut
  • 1 cup white chips any brand
  • ⅔ cup crushed pineapple 8 oz can of unsweetened, drained, and pressed dry

Instructions

  • 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.