When I first joined Tuesdays with Dorie (<—all my TWD posts) my intention was to bake every recipe in Dorie’s book, even though the book calls for too much dried fruit for my tastes. I managed to get about halfway through before giving up on the group which means I need to get my booty in gear.
Yesterday I just wanted something I could throw together quickly but would also make my 3 year old happy. He suggested a birthday cake because he’s pretty convinced that his birthday is coming around again soon but we settled on Dorie’s blondies.
I liked this recipe because it called for small amounts of chocolate chips, nuts, butterscotch chips, and coconut. I managed to get rid of all those mostly empty bags of baking supplies that have been taking up too much space.
The blondies were also very tasty. The chocolate chips and the butterscotch chips aren’t a combination that I thought would work but we really enjoyed it. And you can never go wrong with coconut! These were definitely a winner!
- 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 packed brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped pecans
- 1 cup sweetened coconut
- Center a rack in the oven and preheat oven to 325. Butter a 9 x 13 baking pan and put on a baking sheet.
- Whisk together the flour, baking powder, baking soda, and salt.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs 1 by 1, beating for 1 minutes after each addition, then beat in 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.
- Bake for 40 minutes, or until a knife inserted into the center of the blondies come 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 to cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.
- Cut into 32 bars, each roughly 2¼ x 2½ inches.
adapted from Baking: From My Home to Yours
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