Greenies aka Pandan Blondies with Coconut and White Chocolate – The Sweet Swap

Last month, I was super excited to participate in The Sweet Swap. The Sweet Swap is an Australian based food and lifestyle blogger event, which is raising funds for Child Fund Australia.

 photo SWEET-SWAP-BADGE_zps0758018b.png

The premise is simple, I signed up for a nominal fee and I received 3 matches to send sweets to. In turn, I received 3 sweets from fellow bloggers from around Australia.


via Instagram

Rocky road, fudge (still wrapped) and absolutely delicious musk sticks from Children’s Books Daily.



via Instagram

Salted and choc dipped peanut butter cookies from Jeroxie and red velvet & salted choccies from Milkteaxx.


When I received my sweets from Amy from Milkteaxx, Penny from Jeroxie and Megan from Children’s Books Daily I was super excited. I may have actually danced around the kitchen with excitement. How lucky I was to receive sweets from these lovely ladies, Key and I enjoyed all of them immensely.

So what did I send for my sweet swap? Well I didn’t set out to make such a weird coloured item for my sweet swap, it just kind of happened!

I made these ‘Greenies’ aka blondies with pandan, coconut and white chocolate and I sent them off to Emily from Hold The Peas, Lauren from Create Bake Make and Aleesha from Me and The Young hoping they wouldn’t be too freaked out by the bright green!


Don’t be deterred by the bright green colour. Pandan is a commonly used in both savoury and sweet South-East Asian cooking as flavouring. It’s kind of like an Asian vanilla.


pandan flavour

To me it has flavours of coconut and browned butter and it is bright green because of food colouring that is used in the traditional shop-bought pandan flavour essence.


greased pan

For this recipe, I used an 18 x 18cm cake tin, which easily made at least 16 squares of pandan blondie. I made two batches for the sweet swap and divvied those up between 3 (with a few set aside for ‘taste-testing’ hehe)



Not only are these tasty, but they are so easy to make. Just mix everything together in one bowl.


Pandan Blondies | The Wooden Spoons

I made these the first time about week before I re-made them for the sweet swap. I wanted to photograph them and of course taste test them, but I also wanted to ensure that these would last the few days that the postage would take. They stood up to my ‘rigorous’ test of baking them and then sitting them aside for a few days and they definitely keep very well for at least 4 days if they are stored in a sealed container at room temp. I daresay it’s all the sugar and butter that keeps them so fresh and fudgy, even after a few days.


Pandan Blondies with Coconut and White Chocolate | The Wooden Spoons

Chewy and soft, studded with white chocolate and coconut and a big whack of buttery, pandan flavour. Yum!


Greenies | The Wooden Spoons

A massive thank you to Amanda and Sara who co-host The Sweet Swap. I cannot wait to join in again next year!



Greenies aka Pandan Blondies with Coconut and White Chocolate

Ingredients – Makes One 18 x 18cm Blondie

  • 130g unsalted butter, melted
  • 1 egg at room temperature, lightly beaten
  • 1 cup of plain flour
  • ¾ cup of dark brown sugar
  • 70g finely chopped white chocolate or white chocolate chips
  • 1 tbs of pandan flavouring
  • ½ cup of coconut flakes
  • pinch of salt



  1. Preheat the oven to 170°C (no fan) Grease and line an 18 x 18cm cake tin.
  2. Mix all of the ingredients together in a mixing bowl then tip into the prepared cake tin. Push the batter down evenly into the base of the tin.
  3. Bake for 17 to 20 minutes until the edges start to brown and the middle is just set.
  4. Let cool in the tin completely before tipping out and slicing into serves. Keeps well for 3-5 days after making, so long as it has been sealed in an airtight container.


Greenies aka Pandan Blondies with Coconut and White Chocolate | The Wooden Spoons




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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.
  1. Lucy @ Bake Play Smile Reply

    Oh gorgeous!! I love how you’ve changed up the classic blondie in this recipe. It looks delicious! :-)

    • Taryn Reply

      Thanks Lucy!

  2. Pingback: Caramel and Hazelnut Fudge

  3. Simon @ the heart of food Reply

    Whoa. Pandan blondies sounds friggin’ awesome! Love the idea :)

    • Taryn Reply

      Thanks so much Simon – they are so easy to put together as well!

  4. Em Reply

    As someone who always makes plain old chocolate brownies, it was great to receive this version, they were fantastic!

    • Taryn Reply

      Nothing wrong with ‘plain’ chocolate brownies. I’m so glad you enjoyed them Em!

  5. Louise@WillungaWino Reply

    Hi Taryn! These look great, would be great for St Patricks Day. Blondies were one of my childhood treats, made by my Aunt at her cafe in Paddington, called Get Fat

    • Taryn Reply

      That’s a great idea Louise, they would be perfect for St Pat’s :)

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