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.
MY OTHER RECIPESI 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
These chewy, chunky blondies are filled to the brim with add-ins like chocolate chips, butterscotch chips, walnuts and coconut.
Ingredients:
- 2 cups (283 grams) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 grams) unsalted butter, at room temperature
- 1½ cups (298 grams) light brown sugar
- ½ cup (99 grams) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup (170 grams) semisweet chocolate chips
- 1 cup (170 grams) butterscotch chips
- 1 cup (113 grams) coarsely chopped walnuts
- 1 cup (85 grams) sweetened shredded coconut
Directions:
- Preheat the oven to 325 degrees F. Butter a 9×13-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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe from Baking: From My Home to Yours
All images and text ©
This recipe was originally published on August 18, 2010.
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!
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
looks absolutely delicious!
have a nice time!
Paula
Wow, they look great. I love blondies, especially Snickerdoodle blondies :)
Katie xox
i love blondies, possibly even more than brownies. ack! these look amazing!
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.
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!
Gorgeous and boy do these look incredible!!
These look great! Awesome pictures!
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!
These are my favorite!! Love them. I even made them for our wedding-for the cookie/candy dessert station!
These looks so good. I love how thick and chunky they look!
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
I don’t bake that often, but I do think these are something I could make this weekend!
I totally love blondies, and your mini cake stand. I have the same one, even has the same ribbon.
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!
Yum! I think you are the queen of brownies and blondies. These are a must-try!
I think my favorite might be this one!
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.
Awesome looking blondies. Love all the add-ins!
Oh Jeez…kill me why don’t ya?? How am I supposed to stay on a diet looking at this stuff?? These look awesome.
I don’t like coconut in anything but you make these look good!
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!
Ooh… Love all of the “extras” in those brownies… chocolate, butterscotch, walnuts, and coconut? Yum!
Another home-run! My mouth is watering!
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.
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.
These look delicious. LOVE Blondies. Must make these STAT!
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!
Ha ha! Cinnamon, I agree. I won’t bake with it unless its autumn! The blondies look amazing!
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
I never think to make blondies, but the combination of coconut, butterscotch, and walnuts is so tempting.
This is a great blondies recipe! I love blondies…yum!
These blondies look great! I have a good recipe but it makes them realllly thin so I might try this. :)
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-
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.
So glad these were a hit! Definitely make them again and hoard some for yourself :)
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?
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!
Thanks, Michelle. I will get a new pan and try it again. The edge pieces that were cooked enough were delicious!
Do you need to put the coconut in the recipe?
Hi Lauren, No, you can omit the coconut if you wish.
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!
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!
Made these for my parents, they loved them! If you are in the mood for a yummy treat, make this recipe (: !
Just made these. They are incredibly yum!!!
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
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.
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.
how do you get 36 bars? may i ask how many inches did you cut per bar? thank you!
I’m always looking forward to finding new recipes to make online, so i was very happy when i found your website. The only problem i have is with all these comments. They all write about how wonderful it looks and how it sounds good but none stating that they’ve actually tried the recipe. I have tried two so far, this recipe being one of them, and they were amazingly decadent and delicious. I would really appreciate comments from people who have actually tried the recipes. Thanks :O)
My kids love these blondies. They always beg me to make them! They are now my go to treat to bring to parties.
Amazing recipe Michelle!! I made it yesterday and they turned out beautiful just like your pictures my hubby couldn’t stop eating them.. Thank you for posting it
Found this when I was searching your site for a bar cookie recipe I could whip up quickly (always find reliably awesome recipes on your site)! These turned out great! Yummy, chewy, just the texture I like! Great mix of flavors – i didn’t have butterscotch chips so used a combo of semi, bittersweet & white chocolate chips along with the coconut & nuts. Brought them to a work meeting & received many compliments! Thank you!!
Hi, recipe looks absolutely fab! Can we minus butterscotch chips?
Absolutely!
Had no coconut, walnuts so butterscotch so made with pecans, chocolate chips, and slivered almonds and filberts- hope they turn out!
Hi, if I wanted to halve this recipe and bake it in an 8x8inch pan, I was wondering how much baking soda and baking powder I would have to use to get the same results? And also what the baking time would be? Thanks!
Hi Joanna, Just use half as much as the recipe calls for. I haven’t tried cutting these in half so I’m not sure exactly what the baking time would be, just keep an eye on them!
Just made these and I only have one thing to say……YUM!!!
These were easy to make and delicious to eat…everyone loved them :)
I made these blondes today for the first time and made a few changes. Instead of the butter I used all natural chunky peanut butter and coconut oil. I reduced the total amount of sugar to 1 cup and I used coconut sugar. I added a mix of milk and dark chocolate chips and raisins along with toasted coconut. They turned out fantastic and my husband said that they are his new favourite bar. Thanks for a great recipe
I was never a huge fan of blondies, but there was a bakery around here that would make monster cookie blondies and they were amazing. They had chocolate chips, m&m’s, and a few other things, but the add in that always left the biggest impact on me was the Oreo bits. They just went so well with the blondie. I’ll have to try to recreate that with this recipe.
That sounds amazing!
I would love these, but my husband does not eat coconut!! Can I leave it out or substitute something else?
Hi Karen, You could definitely just leave out the coconut.
Would you say it’s important to stick to the 4 cups of add-ins? Or would leaving out a cup alter the consistency too much or change the baking time?
They look so beautiful! How did you get such clean cuts?
Hi Lorr, You could certainly leave out a cup, I don’t think it would have any negative effects whatsoever.
And thank you! I used my big chef’s knife and just went straight down, no sawing.
My 6 year old granddaughter, Kaylee, was just asking if we could make blondies since she is a blondie. These look awesome! We will have to try your recipe. Lol
Aww how cute! I hope you enjoy them!
I made two different blondie recipes tonight, this one blew the other out of the water!! Delicious flavor!! Baked a little longer than recipe says! But great recipe!!
That’s awesome! So glad you enjoyed them!
they are delicious….
So glad you enjoyed them, Phyllis! Thanks so much for taking the time to leave a review!
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!
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!
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!
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!