Coconut oil gives a tender and buttery result to these blondies, packed with currants and hazelnuts.
Courtesy of Kristen Eppich.
cup (125 mL) coconut oil
cups (310 mL) brown sugar, packed
tsp (10 mL) vanilla
cups (310 mL) all-purpose flour
tsp (1 mL) salt
cup (125 mL) dried currants
cup (250 mL) sliced hazelnuts, lightly toasted
Preheat oven to 325ºF. Line the bottom of an 8-inch baking dish with parchment paper.
Beat coconut oil with brown sugar until fluffy. Beat in eggs, then vanilla. Stir in flour and salt until combined. Add currants and filberts.
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.