bars · Desserts

Chewy, Chunky Blondies

Chewy, chunky blondies

Blondies have quickly turned into one of my new favorite things to bake.  One of my favorite things about them, is you can add just about anything you’d like to them, and they always turn out fabulous.  When I saw this recipe for chewy, chunky blondies on Sweet Pea’s Kitchen, I quickly bookmarked them to try later.  I made them last night and they are delicious!  Don’t like butterscotch?  Not a fan of coconut?  Leave it out!  I added peanut butter chips and almonds to mine. 🙂

Ingredients:
2 cups all-purpose flour

3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (16 tablespoons) 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
1 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup peanut butter chips
1/2 cup coarsely chopped almonds
1/2 cup sweetened shredded coconut

Directions:

Preheat the oven to 325°F. Butter the bottom and sides of a 9-by-13-inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Butter the parchment.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Add both sugars and beat until well incorporated, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla.

With the stand mixer on low speed, add the dry ingredients, mixing just until incorporated. Using a rubber spatula, stir in the chips, nuts and coconut. Spread into prepared pan and use an off set spatula to smooth the top.

Bake for about 40 minutes, until golden brown and a tooth pick inserted in the center comes out clean. Transfer the pan to a rack and cool for about 15 minutes before using the parchment handles to lift the bars out of the pan. Cool completely on wire rack before cutting into squares and serving.

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