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Dorie's Chewy, Chunky Blondies

Dorie Greenspan “Baking: From My Home to Yours”

Ingredients

  • 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 I used Toffee Bits
  • 1 cup coarsely chopped walnuts
  • 1 cup sweetened shredded coconut

Instructions

  1. 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.
  2. Whisk together the flour, baking powder, baking soda and salt.
  3. Beat the butter on medium speed in a large bowl 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 .
  4. Bake for about 40 minutes, or until a knife inserted into the center of the Blondie comes out clean. The blondies should pull away from the sides of the pan a little and the top golden brown.

Recipe Notes

-I lined the pan with foil, then sprayed with cooking spray. After the bars were baked, I waited about 10 minutes, then lifted the whole pan out, and finished cooling.