O.k. so it's not a cookie. It's a blondie. And, it must be a 'keeper' because I've made it twice in the past two weeks when treats were needed. I like the simplicity of this one. Sometimes I don't have time or just don't feel like dropping cookie dough onto pans. It's got basic ingredients that I typically have in the pantry, and you can substitute ingredients in or out like crazy if you want to. Have some M&M's on hand? Sprinkle them on top for some color. Change it up and add dried cranberries and white chocolate chunks instead of the chocolatey version you see here. See...LOTS of possibilities! Even if you're not too much of a coconut fan (which I don't understand...maybe we can't be friends then) just give it a try. It adds a little something 'extra' that I think you'll like.
Chewy Chunky Blondies
(from Baking: From My Home to Yours)
2 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 1/2 cups light brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup bittersweet or semi sweet chocolate chips
1 cup butterscotch chips or toffee bits *
1 cup chopped pecans **
1 cup sweetened shredded coconut
Preheat oven to 325F. Grease a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl (or the bowl of a stand mixer), cream together the butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, waiting until each is fully incorporated to add the next, then beat in the vanilla. With the mixer on low, gradually add in the flour mixture, stirring only until no streaks of flour remain. Stir in the chips, nuts and coconut by hand.
Spread batter into prepared pan, using a lightly greased spatula to even it out.
Bake for 35-40 minutes, or until a tester comes out with only a few crumbs.
Cool blondies in the pan. I actually put these in the refrigerator for a while so that when I pulled them out with the foil they were SUPER easy to cut.
* I'm not a big fan of butterscotch chips and I didn't have any toffee ones on hand so I chopped up a king sized Hershey's bar for a little milk chocolate addition. Use whatever you have. Peanut butter chips would probably be yummy too!
** No pecans on hand so I used toasted walnuts instead.
2 comments:
Yum, yum! I also just don't understand how anyone can not like coconut. Seriously? What's the deal? My husband doesn't like it or anyone in his family, for that matter. They're the ones missing out!
Tiffany, I totally agree. I say sneak it in and see if he notices it. Maybe he'll like it after all! :-)
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