Chewy and Chunky Blondies

I made these blondies as a birthday treat for Red, who’s a self-proclaimed “cookie lover”. I even made this Chocolate Chip Cookie Tart instead of a regular birthday cake. And yes, while it was as good as I made it the last time, which I think was last year, I wanted to bake something extra for him. I can’t recall if I have made blondies from scratch before, but when he selected this recipe, I was excited. I had a pretty high expectation especially with all of the raves on other food blogs on this recipe.

First, look at all of the adds in: chocolate, butterscotch, walnut and coconut flakes. Those alone bring a promise of treats choke full of goodness, and they really did. I’m a closet admirer for butterscotch chips, it’s sweet, yet a little bit salty, and it has a familiar flavor of childhood sweets, and I loved how they are showcased as proudly as the chocolate chips. I also used dark chocolate chips, which is my pick anytime over any other types of chocolate, and they were just spectacular together. Add walnuts and some coconuts, I had myself a winning treat. This is a must-again dessert for me, and a big yes for Red of course.  Happy eating!

Adapted from Baking from My Home to Yours by Dorie Greenspan

Ingredients
2 cups flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1-1/2 cups (packed) light brown sugar
½ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces bittersweet or semisweet chocolate, chopped into chips or 1 cup store bought chocolate chips
1 cup butterscotch chips or Heath Toffee Bits
1 cup coarsely chopped walnuts
1 cup sweetened shredded coconut

Directions
Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9” x 13” baking pan and put it on a baking sheet.

Whisk together the flour, baking powder, baking soda, and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts, and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best as you can.

Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.

Cut into 32 bars, roughly 2-1/4” x 1-1/2”

Yield: 32 bars

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