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Loaded Blondies

Ingredients

  • 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
  • 1 ½ 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

Instructions

  1. Center a rack in the oven and preheat oven to 325. Butter a 9 x 13 baking pan and put on a baking sheet.
  2. Whisk together the flour, baking powder, baking soda, and salt.
  3. 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.
  4. 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.
  5. Cut into 32 bars, each roughly 2 ¼ x 2 ½ inches.