These Blondies really surprised me. I was just experimenting and then I took a bite. It was the most satisfying amount of crunch from the top being crinkled and the middle being nice and chewy with the variety of dried fruit, it just made me want to keep taking another bite and another and another. Plus, anything that can be made in just one bowl, or pot, is a win.
I was so pleased that they turned out so well. My friend suggested sprinkling some pink salt on top for another tropical element. I think she's onto something. The true key to these blondies are the thing that makes them tropical. The dried fruit mix. This particular blend comes from Paradise with Pineapple, Cantaloupe, Mango, and Papaya. I'm very happy to be partnering with them for this recipe. So, let's make Tropical Blondies together...
Grab a medium sized sauce pan and dump in 2 cups dark brown sugar
To that add 10 Tbsp unsalted butter. Put it over medium heat and stir until it's melted.
Take it off the heat and allow it to cool a bit, until it's only warm when you touch it.
Crack in 3 eggs and stir well.
Pour 2 c flour,1/4 t baking soda and 1 t baking powder into the pot and stir well.
1 teaspoon vanilla and stir again
1/4 cup shredded coconut, and stir.
1 Cup Tropical Mix dried fruit, chopped up so they'll be evenly distributed.
Prep a 9x13 inch dish with parchment paper
Pour your batter over and spread it around evenly.
Bake at 350 for 30-40 minutes
Let them cool in the pan and then take them out to slice them.
Let me know if you make this recipe by taking a photo and tagging me @MartinezMade_ on Instagram or use the Hashtag #MartinezMade. Or comment here and let me know what you think! It'll make my day.