Monday, June 22, 2009

Chewy, Chunky Blondies

I’m sorry I have been neglectful of my blog lately. My neglect did help me come to a realization that although, Tuesday’s with Dorie sounds like a fun group to join, I just can’t face having one more thing I have to do. And, I can’t kid myself, as fun as it sounds, I won’t always have the time to devote to the recipe of the week. That would take some of the fun out of the project. I will still be baking recipes from the book, and I will let you know my results.

Since I am not going to join the TWD group, I can post this recipe for Chewy, Chunky Blondies out of order. If you like baking at all, I do recommend buying Baking From My House to Yours by Dorie Greenspan. The recipes are beautifully photographed and the recipes I've tried are delicious. The Chewy, Chunky Blondies were a big hit in my household. They were sweet and chewy, and just plain delicious. And, in an effort of full disclosure, I have to tell you we enjoyed these brownies without the coconut. I would like to say I left the coconut out on purpose, but that would not be true. I was proudly placing the blondies into the oven, when I turned around and saw the package of coconut on the counter unopened. AUGH! The blondies were good despite my mistake, but I can't wait to try them with the coconut.

Chewy, Chunky Blondies

Recipe by Dori Greenspan Baking From My House to Yours
2 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks of unsalted butter, at room temperature
1 ½ cups packed light brown sugar
½ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup bittersweet chocolate chips
1 cup Heath Toffee Bits
1 cup coarsely chopped walnuts, toasted
1 cup sweetened shredded coconut

Preheat the oven to 325° F, and butter a 9-x-13-inch baking pan, and put it on a baking sheet. Whisk together the flour, baking powder, baking soda and salt.

Using a stand mixer or a hand mixer beat the butter on medium speed until smooth and creamy. Add the sugars and beat for another 3 minutes, and then add the eggs one by one beating for 1 minute after each egg. Reduce the mixer speed to low and add the dry ingredients mixing just until combined. Using a rubber spatula, stir in the chips, toffee bits, walnuts and coconut. Scrape the batter into the prepared pan, and bake for 40 minutes or until a knife inserted into the center of the blondies comes out clean. Once baked, transfer the pan to a cooling rack and cool for about 15 minutes. Turn the blondies out onto another rack and cool completely. Makes about 32 2¼ by 1½ inch bars.

1 comment:

  1. Yeah! You're cooking/baking again. ;-) I'll have to try these. They look a little more complicated than my Blondie recipe, but they sure do look and sound like they'd be worth the try. And, I mad your Lemon Cake for Father's Day weekend and served it with fresh fruit. It's a favorite. Thanks for posting. -Sandy

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