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