TAHITI BLONDIES (SUGARDADDY'S CLONE)

1 1/2 cup unbleached flour
1 tsp. baking powder
1/4 tsp. Kosher salt
1 1/2 cup light brown sugar
3/4 cup butter, melted
2 large eggs
4 tsp. vanilla
1 1/2 cup shredded coconut
1 cup cashews, chopped
1/2 cup semi-sweet chocolate chunks
1/2 cup white chocolate chips
1/2 cup pineapple tidbits, well drained
extra coconut, chocolate and cashews (optional, for topping)

Preheat oven to 350 degrees F and line a 9 x 13 baking pan with parchment paper.

In a medium bowl, whisk together flour, baking powder and salt and set aside.

In another bowl, whisk together brown sugar and butter until combined. Add eggs and vanilla to mixture and mix well. Take the flour mixture and fold into wet ingredients until combined.

Fold in coconut, cashews, chocolates, pineapple and into batter. Try not to over mix. Pour batter into prepared baking pan and smooth out with a spatula or spoon. Top with extra coconut, chocolate and cashews (optional).

Bake for about 25-28 minutes, or until top light golder brown on the top. Do not over bake! Cool to room temperature before cutting.

To make them more like the real Sugardaddy's blondies, use a biscuit cutter and cut into rounds.