With a Grateful Prayer and a Thankful Heart: Chewy Chunky Blondies ~ TWD Recipe

Tuesday, July 27, 2010

Chewy Chunky Blondies ~ TWD Recipe

Chewy and richly butterscotch flavored with chocolate, nuts and coconut added is how Dorie describes these delicious Blondies.They were a hit at our house even by those chocolate Brownie lovers.

Nicole of Cookies on Friday picked this recipe for yummy
Chewy, Chunky Blondies.
It's from Dorie Greenspan's cookbook
Baking From My Home to Yours

Chewy, Chunky Blondies

2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cups (packed) light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces bittersweet 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

Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×13-inch 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 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, each roughly 2-1/4 x 1-1/2 inches.
 

12 comments:

Mildred said...

Those look so good!

Marsha's Mpressions said...

oh my! You've made these look so scrumptuous, I know I've gained 5 lbs looking at them!!

Julie Harward said...

I love these...I have been making them for years..got the recipe from a friend who had lived in the south for a while..they are always so good! (As for giving you ideas, you have a ton of really good recipes so I'm sure you won't need my ideas...good luck with that) :D

Inspired2cook said...

Wow, the blondies look good!!!

Susan said...

They look fabulous, LDH. But ohhhh, you are SO LUCKY you can eat sugar. Enjoy! Susan

Olga said...

Looks fantastic! I want a bite ;-)

Ann said...

I remember way back when always making blondies. I prefer chocolate flavor but they were always so good. Yours look delicious

Shandy said...

Your brownies look perfect! Glad everyone loved them in your home =).

Dishesdone said...

Those blondies look packed full of good stuff, I have to try these! My kids will be happy!

Tia said...

wonderful texture on these, nice job!
by the way, off topic, but in that pic of you on your site, you remind me lot of Debbie Travis who had that interior decor show/painting show on either the women's network or Life or something like that :)

(that's a compliment by the way) :)
Tia @ buttercreambarbie

Nicole said...

Those look great with a glass of milk. Thanks for baking along with me this week!

Susan said...

Short, sweet and to the point! :) Great looking blondies!

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