Prep Time
20 min
Cook Time
30 min
Yields
24 servings
Coconut oil gives a tender and buttery result to these blondies, packed with currants and hazelnuts.
Courtesy of Kristen Eppich.
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ingredients
½
cup (125 mL) coconut oil
1 ¼
cups (310 mL) brown sugar, packed
2
eggs
2
tsp (10 mL) vanilla
1 ¼
cups (310 mL) all-purpose flour
¼
tsp (1 mL) salt
½
cup (125 mL) dried currants
1
cup (250 mL) sliced hazelnuts, lightly toasted
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directions
Step 1
Preheat oven to 325ºF. Line the bottom of an 8-inch baking dish with parchment paper.
Step 2
Beat coconut oil with brown sugar until fluffy. Beat in eggs, then vanilla. Stir in flour and salt until combined. Add currants and filberts.
Step 3
Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Transfer to a rack and allow to cool in the pan.