Chewy, Chunky Blondies
These chewy, chunky blondies are filled to the brim with add-ins like chocolate chips, butterscotch chips, walnuts and coconut. They’re the perfect bar cookie for someone who loves lots of “stuff” in their desserts!
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, but blondies have made quite a name for themselves recently, and with all sorts of varieties cropping up, they allow for infinite creative experiments. These chewy, chunky blondies were only the third blondie recipe I had EVER made wayyyyy back seven years ago (after experimenting with coconut chocolate chunk blondies and snickerdoodle blondies), and they officially cemented my spot in the blondie fan club.
The combination of 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. In this case, we’re layering on TONS of flavors and ingredients, and they are absolutely sublime.
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.
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I love this combination of semisweet chocolate, butterscotch, walnuts and coconut, but you could substitute any of your favorites… 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 variations that you come up with!
Q: Do you have a favorite blondie recipe?
One year ago: Nectarine and Honey Slab Pie
Four years ago: Blueberry Buttermilk Sherbet
Five years ago: Blackberry Gin Fizz Float
Chewy, Chunky Blondies
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon (0.75 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (227 g) unsalted butter, at room temperature
- 1½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup (180 g) semisweet chocolate chips
- 1 cup (170 g) butterscotch chips
- 1 cup (117 g) coarsely chopped walnuts
- 1 cup (90 g) sweetened shredded coconut
Instructions
- Preheat the oven to 325 degrees F. Butter a 9x13-inch baking pan; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- With a stand or hand mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Add both sugars and beat for another 3 minutes, until well incorporated. Add the eggs one at a time, beating until fully incorporated after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, 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 35 to 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. Cut into bars; store in an airtight container at room temperature for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on August 18, 2010.
These are my go to blondie recipe. How can I incorporate pumpkin and spices into the recipe to make this seasonal
Kept cooking extra minutes, but still came out raw inside.
I wanted to love this recipe, but mine also were not done- with noted cooking time plus 5 minutes. The sides pulled away from the pan, the knife came out clean , beautiful golden brown- but raw inside.
My oven temperature is accurate.🤷♀️
Delicious and easy!
I appreciate you sharing your wise counsel and expertise. Your website is excellent. The amount of knowledge on your website is astounding. I promise to read your writing more often. I recently learned about the game cat mario , and we’d love for you to play it with me whenever you have some spare time.
I appreciate you sharing your wise counsel and expertise. Your website is excellent. The amount of knowledge on your website is astounding. I promise to read your writing more often. I recently learned about the game cat mario , and we’d love for you to play it with me whenever you have some spare time.
This recipe is verbatim from Dorie Greenspan. It would be good to give her credit, otherwise it’s plagiarism.
Being a household of one, it’s dangerous to make a whole pan of a dessert. So I quartered the recipe & baked it in a small 7 x 4″ loaf pan in the air fryer at 320 degrees for 15 minutes. Because I was only using 1/4 cup of the add-ins, it gave me the chance to use up some bits I had sitting around – namely peanut butter chips instead of butterscotch. Also had some leftover green-colored coconut from a long-ago baking project, so in it went. They came out perfectly & are delicious with a crunch outside. And you can’t even see the green coconut!
They had no butterscotch chips at the Supermarket, and so I bought salted caramel chips, which sound like a great substitute. However, how much of the half teaspoon salt should I delete from the recipe, since the chips have salt? Also, is it okay to use dark brown sugar, which is what I have on hand?
Thanks!
Hi Gloria, I don’t think the chips will impart so much saltiness that you’d need to reduce the salt in the dough. If you’re worried about it though, you could cut it in half. And yes, you can use brown sugar… you’ll get more of a butterscotch flavor!
I tried these tonite. They look and smell wonderful!
I hope these are like the chewies from the Black Dog on Martha’s Vineyard!
Oh no! I did everything you said. Knife in the center. Came out clean. Shut off oven, cooled them. Cut into them and they weren’t done. I’m so so sad. Rats! Next time. I will do it my way. Dang it!
I made these to take to work this week to treat my boss for his birthday. Everyone loved them and they were gone fast. They were so chewy and delicious! My daughter and daughter-in-law need to eat gluten free. Bar desserts are so easy to sub out the regular flour with King Arthur’s gf flour. Of course, you have to make sure the add-ins are gf also, but that is easy to do. I told my daughter I would make them for her birthday. She loves everything butterscotch. Thanks for your wonderful recipes and also the stories and pictures of your beautiful children. It always brightens my day!
These look so yummy, but to answer your question, I really love Smitten Kitchen’s blondie recipe (https://smittenkitchen.com/2006/11/blondies/) because of how easy and fast they are to make. They’re definitely one of my go-to last minute dessert recipes because they use pantry ingredients, are SOOO adaptable with add ins (like yours), and they come together super quickly in one bowl. I think you’d definitely like them. :D
Thanks so much for sharing, I’m going to check them out!
they are delicious….
So glad you enjoyed them, Phyllis! Thanks so much for taking the time to leave a review!