Chewy, Chunky Blondies

2 Comments

They have butterscotch chips in them…. pure heaven!  With semi-sweet chocolate chips, yum!   With walnuts, just for my husband, lucky man!   And to think I almost did make these at all, what’a shame that would have been!

 

I must say though, when trying to get these out of the pan, nothing was nice and pretty about it.  They were so oooeeee-goooeeee inside they didn’t want to keep their shape, so I just kinda piled all my huge chunks on a napkins and then like a cave women shoved them into my mouth, yeah that’s what I do behind closed doors.  🙂

Here’s what you’ll need:

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 (optional, or change up the type of nut)
1 cup sweetened shredded coconut (optional)

What you’ll do:

~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

-From Baking: From My Home to Yours by Dorie Greenspan

Enjoy

-Raelynn

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Author: Raelynn

Born in small town South Dakota, raised in Sin City Las Vegas, now living in Mile High Denver...life is my adventure and I'm sharing it here, one project, one recipe, one day at a time.

2 thoughts on “Chewy, Chunky Blondies

  1. I shared this recipe…:)

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