Coconut Butterscotch Blondies

Yields: sixteen blondies 

Preheat oven to 350. Grease 9×13″ baking pan lined with wax paper. Whisk together:
2 cups all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt (I used a mill to freshly grate it)
1 cup shredded coconut
2 teaspoons cinnamon

In a saucepan, melt, then boil, stirring constantly, until a light golden brown…about 4 minutes:
1 cup salted butter (2 sticks)

Remove from heat and stir in until well blended:
1 ¼ cup packed light brown sugar
½ cup sugar

Let cool to barely warm. Stir in until well combined:
2 large eggs
2 large egg yolks
2 tablespoons light corn syrup
3 teaspoons vanilla

Stir into flour mixture. Scrape into pan. Bake until the top is golden brown and a fork inserted into the center comes out clean…25-30 minutes. Use the wax paper to easily remove from the pan and cool on a rack. Cut with a pizza wheel!

Adapted from 75th Anniversary edition: joy of cooking

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