going blonde.

No change to my hair color - just the delicious smell of brownies that aren't brown flowing out of my little kitchen. I chose to make blondies for a friends birthday since I think they have better potential than brownies to be really tasty with added ingredients like coconut, chocolate chips and raspberry jam. Took the idea from Joy and adapted them to what I had in my cabinet. The swirled-in jam with the toasted coconut on top added some unexpected flavor. Threw in some chocolate chips because that's always a good idea:

 Raspberry Jam Blondies adapted from Joy the Baker

1 cup all-purpose  flour

1/2 tsp baking powder

1/4 teaspoon baking soda

1/4  tsp salt

1/4 teaspoon ground cinnamon

1/2 cup (1 stick) unsalted butter

1 cup packed light brown sugar

1 large egg

1 tsp pure vanilla extract

1/3 cup of jam

Unsweetened shredded coconut

1/2 cup of chocolate chips

Line bottom and sides of a 8×8 metal pan with parchment paper.  Grease with butter or shortening and dust with flour.

Place rack in the upper third of the oven and preheat oven to 350 degrees F.

In a medium bowl combine flour, baking powder, baking soda, salt, and cinnamon.

Melt butter in a medium saucepan. Remove pan from heat and, using a wooden spoon, stir in the brown sugar. Thoroughly mix in the eggs and vanilla extract.  Stir in the flour mixture until just incorporated and gently stir in the chocolate chips. Spread the batter in the pan. 

Dollop three spoonfuls of jam across the batter.  Use a butter knife to swirl the jam through the batter.

Bake for 20-23 minutes rotating pan half-way through. Edges should pull away from side of pan and the top will be golden brown.

Let cool completely in pan on rack. Lift the ends of the parchment paper to remove from pan. Cut into squares.