Thursday, April 22, 2010

Dorie's Chewy, Chunky Blondies

Everytime we make dinner to serve at a local homeless shelter, I make sure to choose something fairly easy for dessert.
Bar cookies are just about the easiest thing to bake, in my opinion.
These particular blondies are full of just about everything. Chocolate, nuts, Heath bits, and coconut, make for a lot of add-ins.
I have seen them on other blogs over the past couple of years, but can't remember exactly where. I knew they would be good, just because they were Dorie's recipe, so I made 2 huge batches and ended up with an enormous amount of blondies.

Usually we don't have a single drop of food leftover, but somehow I managed to bring 1 or 2 of these back home.
My hubby was happy to sample them and of course, was hoping that there were more to be found. He was disappointed to know that they were all gone.

We have a definite crowd pleaser right here, folks!

Chewy, Chunky Blondies
(Source: Dorie Greenspan “Baking: From My Home to Yours” p.109)

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 Heath Bits)
1 cup coarsely chopped walnuts (I used pecans)
1 cup sweetened shredded coconut (I used toasted 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.


Shelby said...

yum, what I wouldn't give to be able to eat one right now.

Bella Baker said...

this is one of my most fave recipes from BFMHTY!! These blondies are the most perfect tasting treats and I could do a lot of damage on a batch of these!! :)

Unknown said...

I'm sending this recipe to my Aunt who has been in search of a better blondie. Thanks!

Sook said...

Those blondies look so tempting! YUM!

rebecca @ beurrista said...

This sounds like a fantastic recipe and love the idea of both chocochip and toffee chip!

Cathy said...

Mare - these are among my all-time favorites!! Yours look incredible. My only problem is that every time I make these (and I've made them many times), they are nearly raw in the center. I've tried adjusting the heat, the bake time, etc. Did you have any trouble with this? What kind of pan did you use (I'll find you on Twitter and ask you :-)

GREAT looking blondies!!

Carolyn said...

I am making these now. I hope they come out okay. I didn't have a pan 9x13 so I use a 9x9. I will let you know how they come out....yours look awesome!