Piña Colada Blondies

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Our week of Blondies and Brownies has really gotten away from me, but I’m doing my darnedest to seize it back under my relative control. Which means that I’m really hoping to bring you one more brownies recipe this weekend. Meanwhile, we shall not fret, because we have Piña Colada Blondies. Oh yes.

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These so remind me of my and Matt’s weekend getaway to the Bahamas earlier this summer. It was so wonderful and so NEEDED!! We spent a few glorious days doing nothing on the beach, trying to avoid sunburn (I failed), reading for pleasure (did you know that Henry VIII beheaded two of his wives?), and swimming in that perfect turquoise water.

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I booked this trip for us with the aim of just relaxing on a nice beach, and wasn’t really thinking about the food part too much. Which is unusual for me, I admit. But, food people that we are, we still managed to find some good grub. Our favorite eating spot was this little hole-in-the-wall Italian place, which was run by actual Italians, and could we transport it to NYC’s Little Italy neighborhood, it would drastically improve the place.

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I think my other favorite part of the trip was the guy who roamed the beach selling fresh piña coladas in actual coconuts. He cracked the tops of the coconuts with his machete, then mixed the drink with fresh fruit and local Bahamian rum, added some ice and a cute straw, and off you went to sip it on the beach. Heaven!

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So these lovely little blondies will serve as a reminder of a fun, relaxing travel memory. Oh, and of course they are delicious, too. Enjoy!

{One Year Ago: Rosemary Pecorino Popcorn}

Source: adapted from Crunchy, Creamy, Sweet

1 c brown sugar
1/4 c butter, melted, cooled
1 eggs, slightly beaten
2 tbs rum, divided
2 tbs pineapple juice, divided
1 c flour
1 tsp baking powder
1/4 tsp salt
3/4 c shredded coconut

Preheat your oven to 350 F. Grease and flour a 8″ x 8″ pan. Set aside.
In a small microwave safe bowl, melt the butter and set aside to cool in room temperature.
In the meantime, in a medium mixing bowl, whisk together the flour, baking powder and salt.
In a large mixing bowl, whisk together the butter and sugar. Add egg, 1 tbs rum, and 1 tbs pineapple juice. Whisk until all smooth.
Slowly add the dry ingredients. Whisk until all is well combined.
Fold in the coconut with a rubber spatula.
Combine the remaining tbs of rum and pineapple juice in a small bowl. Scrape the batter into prepared pan. Brush the top gently with the rum and pineapple juice. You’ll have some leftover; do not discard it.
Bake the blondies for 25-28 minutes. As soon as you remove them from the oven, brush the remaining rum and pineapple juice on the tops of the blondies while still very warm. Let cool completely, then cut into squares to serve.
Those bars are the best eaten the same day as baked. Store in air-tight container.

One response to “Piña Colada Blondies

  1. Pingback: Bahamian Grilled Chicken | The Texan New Yorker

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