Anyone else getting busy with a little holiday baking this month? I was inspired to try these out after I came across an amazing recipe for Rocher-stuffed brownies. Now, I love chocolate as much as the next girl, don’t get me wrong, but I absolutely LOVE anything that’s coconut flavored – whether it’s sweet or savory. There are tons of rocher-stuffed brownie recipes online, so I did a little research online to see if anyone has tried rafaello-stuffed blondies but I couldn’t find any… and thus, the pioneering idea for my next kitchen adventure was born!!! If you’re a coconut lover like me, you need to try this recipe… the creamy rafaello center is to die for 🙂
RAFAELLO-STUFFED COCONUT BLONDIES
yield: makes 12 blondies in a 9×9″ pan
— 1 cup of butter, melted
— 1.5 cups of brown sugar
— 1 egg
— 1 teaspoon vanilla
— 1/2 teaspoon baking powder
— Pinch of salt
— 2 cups all-purpose flour
— 2 cups sweetened coconut flakes
— 12 Ferrero Confetteria Raffaello (you can find these at almost any other grocery store too)
— Preheat oven to 350ºF and grease pan
— Whisk together butter and sugar in a mixing bowl, until evenly mixed. Add in egg and vanilla and continue whisking.
— Add the flour, baking powder, salt. Mix until evenly distributed, then mix in coconut flakes.
— Spoon half of the batter into pan. Gently press Raffaellos into the batter in a 4×3 pattern to ensure each confection will be in the center of each blondie after baking.
—Spoon remaining batter on top of Rafaellos. Spread evenly and place in oven for 25-30 minutes, or until golden brown.
— Allow to cool for approximately 15 minutes. Cut into squares and serve.
twitter | instagram