It’s time again for another Secret Recipe Club post! Last month’s turned out great, so I was really excited for my next “assignment.” I was determined to be ahead of the game (unlike last month) and get my recipe made and post written way ahead of the deadline. Didn’t happen. Here I am on the Sunday night before posting day, eating a blondie and writing this post. It could be worse, right?
This month I was assigned to Cafe LynnyLu, written by Lynn, a mother of three daughters who lives in Georgia. Her blog is full of beautiful pictures, mouth-watering recipes, and great writing. When choosing what recipe to make, I immediately knew I wanted to do one of her Tuesdays with Dorie posts. I have been neglecting my beloved “Baking, From My Home to Yours” cookbook and thought this was an excellent time to change that.
If you’ve been reading greens & chocolate for awhile, you know I have a “thing” with blondies. I
like love abso-freaking-lutely adore them! I love their versatility and of course, their down-right deliciousness. So when I saw Chewy, Chunky Blondies as one of Lynn’s Tuesdays with Dorie posts, it was hands down the recipe I wanted to make.
These blondies are jam packed with so many tasty things: chocolate chunks, butterscotch chips, coconut, and pecans. And they definitely lived right up to their name. They are chewy in the middle and definitely filled with chunks of chocolate, butterscotch, and pecans. Absolutely delicious! I truly had so much fun making these blondies. Even though I saved it until the last possible day, I was glad I did because it was on a leisurely Sunday afternoon, when I had nothing to do but be in my kitchen, listen to my new favorite CD, and bake. I was in heaven. Thanks so much for the great recipe Lynn!
Chewy, Chunky Blondies
from Baking From My Home to Yours by Dorie Greenspan
makes 32 blondies
2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks (8 oz) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 cup chocolate chunks
1 cup butterscotch chips
1 cup pecans, chopped
1 cup sweetened shredded coconut
Preheat oven to 325 degrees F and butter a 9×13 inch baking pan. Set aside.
In medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In large bowl with electric mixer, beat the butter until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add eggs, one at a time, beating for 1 minute after each addition, then add in the vanilla. Reduce mixer speed to low and add the dry ingredients, mixing until just combined.
Stir in chocolate chunks, butterscotch chips, pecans, and coconut with a spatula or wooden spoon. Scrape batter into prepared pan and use spatula to even out the top as best as you can.
Bake in preheated oven for 40 minutes, or until a knife comes out clean. Dorie notes that the blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Cool for 15 minutes on a rack, before turning the blondies out onto the rack to cool completely. Enjoy!