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Chewy, Chunky Blondies

February 28, 2013

blondies

Who out there likes their cookies/bars like they like their Ben & Jerry’s- chunky and chocked full of texture? (*waves hand enthusiastically*) I am a total texture junky. To me, this recipe is the Ben & Jerry’s of cookie bars. They are chocked full of ingredients- chocolate chips (of course), nuts, coconut, and butterscotch.

And just like Ben & Jerry’s you can change up the flavor combinations super easily. The blondie dough base is a simple vanilla cookie dough, like what you would make for a chocolate chip cookie. And as with a chocolate chip cookie, you can really add whatever you’d like. Simply try to use the same total add-in’s, which in this case is about 4 cups.

blondies1

Chewy, Chunky Blondies
Author: 
Serves: 32 bars
 
Ingredients
  • 2 cups all-purpose flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1½ cups (packed) light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 6 ounces (1 cup) bittersweet or semisweet chocolate chips or chunks
  • 1 cup butterscotch chips or Heath Toffee Bits
  • 1 cup coarsely chopped walnuts or pecans
  • 1 cup sweetened shredded coconut
Instructions
  1. Center a rack in the oven and preheat the oven to 325°F. Butter a 9-x-13-inch baking pan and put it on a baking sheet.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Working with a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until light and fluffy. Add eggs, one by one, beating for 1 minute after each addition, then beat in 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 prepared pan and use spatula to even the top.
  4. Bake for about 40 minutes, or until a knife inserted into 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 wire rack and cool.

 

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