1 cup all-purpose flour
1tsp baking powder
1 tsp ground ginger
1/4 tsp salt
1 stick (8 tbsp) butter
1 cup firmly packed light brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup sweetened flaked coconut
1/4 cup finely chopped crystallized ginger (or more)
Preheat the oven to 350°. Line an 8-inch square pan with parchment paper (to lift blondies out).
Combine flour, baking powder, ginger and salt in a small bowl.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the brown sugar until it dissolves. Let it cool a bit, then whisk in the egg and vanilla.
Add the flour mixture, and stir until just incorporated. Stir in the coconut and candied ginger.
Pour the batter into the prepared pan. Bake until just set in the center, about 25 minutes. Let them cool completely on a wire rack. Cut when cool.
Notes: January 2009. Delicious! Used an 8×8 glass pan, baked for 23 minutes (probably at 325??).