Chewy, Chunky Blondies
This recipe has been on my want-to-bake list for a while now, and I’m so happy that I finally got around to making some of these blondies (except for the fact that I’ve been eating way too many of them!). These were the second batch of blondies that I’ve ever baked, the first being Snickerdoodle Blondies. As the name suggests, Chewy, Chunky Blondies are both chewy and full of mix-ins: chocolate chips, butterscotch chips, and walnuts (I left out the coconut that the recipe calls for). Of course, if you prefer other mix-ins, it would be easy to substitute your favorites- white chocolate chips, peanut butter chips, toffee bits, pecans, peanuts, etc.
I made these for dessert for a family get-together, and they were delicious served with some coffee ice cream. If you end up with leftover blondies, I suggest storing them in the freezer. They’ll keep much better in there than at room temperature and are perfect after a few minutes of defrosting on the counter.
Chewy, Chunky Blondies
Makes 32 blondies
- 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 or semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup coarsely chopped walnuts
- Center a rack in the oven and preheat the oven to 325 degrees F. Spray a 9 x 13-inch baking pan with cooking spray and put it on a baking sheet.
- Whisk together the flour, baking powder, baking soda, and salt.
- Working with a stand mixer, 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 at a time, beating for 1 minute after each addition, then beat in the vanilla. With the mixer on low speed, beat in the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chocolate chips, butterscotch chips, and nuts. Scrape the batter into the prepared 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 completely before cutting into 32 bars.
Recipe adapted from Baking: From my Home to Yours, by Dorie Greenspan