Incorporating Fruit Into Your Fall Cooking With Harmons


(KUTV) Chef Lesli joins us this morning from Harmons, and she is showing us how to make Peach Coconut Blondies.

Peach Coconut Blondies

From Chef Lesli Sommerdorf for Harmons

Makes 24


¾ cup (1½ sticks) unsalted butter, melted and cooled

1 ¾ cup unbleached all-purpose flour

1 tsp baking powder

½ tsp salt

1 tsp ground ginger

½ cup plus 2 Tbsp unsweetened flaked coconut

1 ½ cup firmly packed light brown sugar

2 large eggs

¼ cup sour cream

2 tsp vanilla

2 firm peaches, diced

2 Tbsp turbinado (raw) sugar


Preheat the oven to 350° F. Take two pieces of foil and place them perpendicularly in a 13x9" baking pan. Leave some overhang so that the blondies can easily be lifted out of the pan. Grease foil with butter.

Melt butter in a medium saucepan. Whisk the melted butter until brown specks appear at the bottom, it will froth and foam a bit. Watch closely and be careful not to burn. It should be a light brown color and have a nutty aroma. Place browned butter (should yield about ¾ cup) into a heatproof bowl and let cool slightly.

In a medium bowl, whisk together the flour, baking powder, salt, ginger, and ½ cup coconut. Toss in the diced peaches. Set aside.

In a large bowl, whisk together the browned butter and brown sugar until combined. Add eggs, sour cream, and vanilla and mix well. Fold in the dry ingredients until just combined; do not overmix.

Spread batter into the prepared pan. Sprinkle with turbinado sugar and remaining 2 Tbsp coconut. Bake for 30-35 minutes. Cool completely before removing bars from the pan.

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