Chewy, Chunky Blondies

Let's face it, sometimes, I just need that little something that is just pure comfort. I need that gooey, warm, something that you can just sink you teeth in, treat. What I really wanted was a dense, moist brownie. But, you see, I have been slacking and my chocolate stash was low, so I found these blondies in Baking From My Home to Yours, and it satisfied my craving for the day. The title is chunky, and I think that is because the recipe called for coconut and some sort of nut. I left those out and only added chocolate chips that I had and butterscotch chips that I had left.

Chewy Chunky Blondies

By: Dorie Greenspan

2 cups all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 sticks (8 oz) unsalted butter, at room temp

1 1/2 cups light brown sugar, packed

1/2 cup sugar

2 large eggs

1 tsp vanilla

6 oz bittersweet or semisweet chocolate, chopped into chips or store bought chips

1 cup butterscotch chips or Heat Toffee Bits

1 cup coarsely chopped walnuts, did not use

1 cup sweetened shredded coconut, did not use this

Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9x13 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 as you can.

Bake for 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.