Tuesday, April 27, 2010

Blondies Have More Fun?

Blondies are a quintessential American dessert along with brownies, chocolate chip cookies and, of course, apple pie. Like most things in America,  everyone has a opinion as to which is the best.  These blondies are my personal favorite- the blondie goes from being just a reverse brownie to something special on its own, chewy, moist with both butterscotch and chocolate flavors.  They are very simple to bake, great on their own or with ice cream, and you can make a batch and stick them in the freezer to insure a dessert on hand for those last minute emergencies.

Chewy Chunky Blondies from Baking by Dorie Greenspan
2 cups all purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
8 ounces unsalted butter at room temperature
1 ½ cups packed light brown sugar
½ cup white sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
6 ounces bittersweet or semisweet chocolate chopped into chips or 1 cup chocolate chips
1 cup butterscotch chips or heath toffee bits (you could also use peanut butter chips)
1 cup coarsely chopped walnuts
1 cup sweetened shredded coconut

Preheat oven to 325 degrees and set oven rack in the middle of the oven. Butter a 9x13 inch pan and place on a baking sheet (or line pan with parchment paper).

Whisk together the flour, baking powder, baking soda and salt in a bowl.  In a stand mixer with paddle attachment, beat the butter on medium speed until smooth and creamy.  Add both sugars and beat another 3 minutes until well incorporated.  Add eggs one at a time, beating for 1 minute after each addition.  Beat in vanilla.  Reduce speed to low and add in dry ingredients, mixing just until they disappear into the batter.  Using a spatula, stir in the chips, nuts and coconut.  Scrape the batter into the pan and smooth the top as best you can.

Bake about 40 minutes or until a knife inserted in the center comes out clean.  The blondies should pull away from the sides of the pan a little, and the top should be a light golden brown.  Let cool in pan about 15 minutes before turning out on another rack. Let cool right side up to room  temperature. Cut into 32 bars. ((post by susan))

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