Ooey, Gooey, Sticky,Chewy

Coconut Chocolate Chunk Blondies are the best bar cookie ever! It's perfect for the person that loves a chewy, chocolaty cookie. They kind of taste like a Girl Scout Samoas cookie. An added bonus... they are so easy to make, a one bowl recipe.
I found this recipe over at Brown Eyed Baker's blog a few weeks ago, and made them right away. Sadly they were gone before I could even get a picture.
So, here they are, the second time around, just as delicious as the first. The only alteration I made was adding a little sprinkling of coconut to the top before baking. Give them a try, you won't be sorry. Well, maybe your thighs will be, but totally worth it!

Coconut Chocolate Chunk Blondies

1 cup flour

1/8 tsp. salt

4 oz (1 stick) unsalted butter, melted and cooled to room temperature

1 cup packed light brown sugar

1 large egg

1 1/2 tsp. pure vanilla extract

1 cup sweetened flaked coconut

1 cup bittersweet chocolate chips or chunks

Topping

1 cup bittersweet chocolate chips

1 tsp. butter

additional coconut for sprinkling (optional)

Preheat oven to 350 degrees. grease and flour (baker's joy) an 8 inch square baking pan.

Combine flour and salt; set aside.

Stir together melted butter and brown sugar until smooth; beat in egg and vanilla until well blended.

Slowly beat in flour mixtue until blended, then stir in coconut and chocolate chunks.

Scrape the batter into prepared and smooth even with spatula. Sprinkle with extra coconut if using.

Bake 25 to 30 minutes or until set in the center, but still soft. Do not over bake.

Let the bars cool slightly before drizzling with chocolate. Cool completely before slicing.

For Topping: Combine chocolate and butter in microwave safe bowl. Microwave in 30 second intervals. Drizzle.