Chewy, Chunky Blondies
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Ahh blondies. They may represent the one instance in life when blondes get overlooked for a brunette. Brownies are by far the more popular of the two bar cookies, but blondies have made quite a name for themselves recently, and with all sorts of varieties cropping up, they allow for infinite creative experiments. I recently made Snickerdoodle Blondies, which I couldn’t keep my hands off of (and now I’m craving snickerdoodle cookies, fall, hoodies, apple cider and football – cinnamon does it to me every time!). It was only the second time I had made blondies, with my maiden voyage being the Coconut Chocolate Chunk Blondies, and now with my third, I think I’m a certified member of the fan club. The brown sugar and butter create a velvety butterscotch flavor that is slightly sweet, rich, and a perfect canvas on which to lay your favorite combination of flavors and ingredients.
One of the things I love most about brownies is how simple they are to throw together and the minimal amount of equipment and time needed. Although most blondie recipes I have come across do require you to beat the butter and sugar with a mixer, it’s just as easy as regular cookie dough, and in fact, even easier because there’s no shaping or dropping needed – you just spread the dough right into the pan and pop it into the oven.
I love this combination of semisweet chocolate, butterscotch, walnuts and coconut, but you could substitute any of your favorite – white chocolate, peanut butter chips, toffee pieces, etc. I do love the addition of the nuts in this recipe – they add a bit of crunchy texture and break up the sweetness. Again, use your favorite – pecans, almonds, peanuts, etc. I can’t wait to see the blondie variations that you come up with!
Do you have a favorite blondie recipe?
One year ago: How to Make Pastry Cream
Chewy, Chunky Blondies
Yield: 36 bars
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
2 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1½ cups light brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup semisweet or bittersweet chocolate chips (or 6 ounces chocolate, chopped)
1 cup butterscotch chips
1 cup coarsely chopped walnuts
1 cup sweetened shredded coconutDirections:
1. Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9x13-inch baking pan; set aside.
2. Whisk together the flour, baking powder, baking soda and salt.
3. With a stand or hand mixer, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, 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.
4. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away fromthe sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool completely. Cut into bars; store in an airtight container at room temperature.
(Recipe adapted from Baking: From My Home to Yours
by Dorie Greenspan)
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I’m of the thought that blondies really need something extra in them, like chocolate chips or nuts. The “add-ins” in these look yummy!
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You know? I’ve never made blondies! I was looking for a recipe with that something more and I think now I found it! I will have to try this
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looks absolutely delicious!
have a nice time!
Paula
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Wow, they look great. I love blondies, especially Snickerdoodle blondies
Katie xox
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i love blondies, possibly even more than brownies. ack! these look amazing!
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I adore blondies. My first taste was at an art movie theatre in Cambridge, MA in the 80′s. Afterfinding them there, I was fascinated but I couldn’t find them anywhere else. I have only tried to make them in the past. They were good but not as good as I remembered. I will try this one soon and see if they match my memories.
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These look so yummy! I never liked blondies much until I worked at Starbucks and they sold a piece of heaven called the “Cranberry Bliss Bar”… I’ve been meaning to try and dupe that recipe for a while. You’ve reminded me to get my butt in the kitchen and figure it out!
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Gorgeous and boy do these look incredible!!
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These look great! Awesome pictures!
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Chewy, gooey brownies how could you go wrong! Your brownie recipes are the best and give me lots of inspiration to start baking. Thanks for sharing!
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These are my favorite!! Love them. I even made them for our wedding-for the cookie/candy dessert station!
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These looks so good. I love how thick and chunky they look!
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I’m a member of the blondie fan club, too!! In fact, I’m a member of the brownie and blondie fan clubs… maybe I have a problem lol
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I don’t bake that often, but I do think these are something I could make this weekend!
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I totally love blondies, and your mini cake stand. I have the same one, even has the same ribbon.
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Please sign me up for the Blondies Fan Club! I love blondies , I love a old recipe I found years ago for the good old traditional blondies with lots of butter,brown sugar,lot of coconut,and tons of pecans! Thanks for sharing this great recipe!
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Yum! I think you are the queen of brownies and blondies. These are a must-try!
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I think my favorite might be this one!
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I am one of those crazy people who likes blondies WAY better than brownies. My favorite are Bittman’s butterscotch blondies…but these are bound to rival those. I made your snickerdoodle blondies and thought they were FANTASTIC.
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Awesome looking blondies. Love all the add-ins!
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Oh Jeez…kill me why don’t ya?? How am I supposed to stay on a diet looking at this stuff?? These look awesome.
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I don’t like coconut in anything but you make these look good!
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These look heavenly! Chocolate, coconut, butterscotch and walnuts-so many of my favorite foods combined into one dessert, so you can be sure I’ll be trying this out very soon!
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Ooh… Love all of the “extras” in those brownies… chocolate, butterscotch, walnuts, and coconut? Yum!
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Another home-run! My mouth is watering!
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I like any kind of brownie as long as it doesn’t have any chocolate in it. I’m a brunette but in this case I’ll take a blonde any day. That does look amazing; very chewy and gooey. Yum.
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I’ve yet to meet a blondie that I didn’t like, but I love ones with a combo of chocolate and butterscotch chips. Also, a big scoop of vanilla ice cream on top never hurts either.
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These look delicious. LOVE Blondies. Must make these STAT!
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I think I could eat this whole pan! I don’t think I have ever baked with butterscotch before, looks like this will be the first!
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Ha ha! Cinnamon, I agree. I won’t bake with it unless its autumn! The blondies look amazing!
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Do I have a favorite blondie recipe?? I think that would be all of them. Give me a pan straight out of the oven and trouble would start! Yours look amazing. xo
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I never think to make blondies, but the combination of coconut, butterscotch, and walnuts is so tempting.
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This is a great blondies recipe! I love blondies…yum!
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These blondies look great! I have a good recipe but it makes them realllly thin so I might try this.
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I’ve never had a blondie before! I thought I’d try your recipe since the look so good, thanks for sharing this recipe. I kind of have a thing for sweets.
-Gina-
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I made couples dozens of this Blondies bars. Handed them out at work. This blondies bar was gone in less a hour! WORTH MY TIME! I had one and wish I could saved some for myself however I’ll make some for the holidays! Looking forward to make some more! I changed nothing in that ingredients.
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Michelle on November 22nd, 2010 at 9:46 pm
So glad these were a hit! Definitely make them again and hoard some for yourself
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Question – I made these blondies in a glass 9X13, checked them at 40 minutes and they were not done, went an additional 7 minutes and they appeared done. The edges looked in danger of overcooking. After cooling, I cut into them and the middle was completely gooey. How should I deal with this next time?
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Michelle on April 12th, 2011 at 5:00 pm
Hi Gretchen, First I would make sure that your oven temperature isn’t off (an oven thermometer is great). Secondly, sometimes I can have inconsistent results with glass baking pans. I use a light-colored aluminum pan (Magic Line) – they are fabulous!
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Gretchen on April 12th, 2011 at 5:07 pm
Thanks, Michelle. I will get a new pan and try it again. The edge pieces that were cooked enough were delicious!
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Do you need to put the coconut in the recipe?
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Michelle on May 21st, 2011 at 5:38 pm
Hi Lauren, No, you can omit the coconut if you wish.
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These were amazing!! Didn’t have nuts or coconut so just left them out but they were still great! had to cook for an extra 7 min to get the right consistency. These were simple and delicious! Thanks!
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Finally got these ones made after being in my recipe stash for far too long! My whole family loved them. Posted my results on my blog. Thanks for sharing!
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Made these for my parents, they loved them! If you are in the mood for a yummy treat, make this recipe (: !
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Just made these. They are incredibly yum!!!
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These blondies are just so sinfully delicious. Every time I have made them I have got a ton of compliments. Thanks for posting this delicious recipe! Tonight I made a lighter version of blondies, maybe not as delicious as the originals, but still pretty tasty! http://thesweethealthylife.com/?p=77
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Did you double the recipe. I loved the blondies but mine turned out thinner than how your appear in the picture. I was hoping they might be more the size of a brownie.
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Michelle on September 26th, 2012 at 10:36 am
Hi Todd, I did not double the recipe. I would check to make sure that your baking powder and baking soda aren’t expired. Also, be sure not to overmix.
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how do you get 36 bars? may i ask how many inches did you cut per bar? thank you!
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