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! 

A big stack of chewy, chunky blondies with chocolate chips, butterscotch chips, walnuts and coconut.

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.

Chewy, Chunky Blondies are cookie bars filled with chocolate chips, butterscotch chips, walnuts, and coconut.

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 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?

A fully-loaded chewy, chunky blondie with a big bite taken out!

One year ago: Nectarine and Honey Slab Pie
Four years ago: Blueberry Buttermilk Sherbet
Five years ago: Blackberry Gin Fizz Float

Chewy, Chunky Blondies

Servings 36 bars
Prep 15 minutes
Cook 40 minutes
Cooling time 5 minutes
Total 1 hour
Course:Snack
Cuisine:American
Author: Michelle
These chewy, chunky blondies are filled to the brim with add-ins like chocolate chips, butterscotch chips, walnuts and coconut.

Ingredients:

  • 2
    cups
    all-purpose flour
  • ¾
    teaspoon
    baking powder
  • ½
    teaspoon
    baking soda
  • ½
    teaspoon
    salt
  • 1
    cup
    unsalted butter, at room temperature
  • cups
    light brown sugar
  • ½
    cup
    granulated sugar
  • 2
    eggs
  • 1
    teaspoon
    vanilla extract
  • 1
    cup
    semisweet chocolate chips
  • 1
    cup
    butterscotch chips
  • 1
    cup
    coarsely chopped walnuts
  • 1
    cup
    sweetened shredded coconut

Directions:

  1. Preheat the oven to 325 degrees F. Butter a 9x13-inch baking pan; set aside.
  2. In a medium bowl, 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, 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.
  4. 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.

Recipe Notes:

Nutritional values are based on one bar

Nutrition:

Calories: 201kcal
Fat: 10g
Saturated fat: 5g
Cholesterol: 23mg
Sodium: 80mg
Potassium: 84mg
Carbohydrates: 25g
Sugar: 18g
Protein: 1g
Vitamin A: 180%
Vitamin C: 0.1%
Calcium: 22%
Iron: 0.9%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

A big stack of Chewy, Chunky Blondies!

This recipe was originally published on August 18, 2010.