Perhaps it’s because I am a blonde that makes me unintentionally bias toward this dessert, or perhaps it’s the chocolate chip cookie-like dough that has me hooked to making these (we all know that all dessert dough is to die for, but these blondies and these make my ultimate favorite doughs). Or it could be the warm, gooey goodness that comes out of the oven that literally melts in your mouth as all the flavors come together.
I made these blondies the night I made the fesenjan. I had been browsing through Dorie Greenspan’s cookbook (because that’s what I do when I need inspiration) and came across chewy, chunky blondies. Surprisingly, I had everything I needed in my cabinet, so I whipped these bad boys up. At first, I thought maybe the addition of heath crunches, coconut, walnuts, and, chocolate chips might be a tad bit too much, but it wasn’t. At all. It was heavenly.
I strong suggest making these. They’re super easy, quick, and you can omit any of the chips, nuts, of chunks you want. Don’t tell brownie, I think I like blondie better.
Chewy Chunky Blondies
Baking From My Home To Yours by Dorie Greenspan
- 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.