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Chunky Blondies




Source of Recipe


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List of Ingredients




2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, at room temperature
1 1/2 cup packed light brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla
6 ounces of bittersweet or semisweet chocolate, chopped into chips or 1 cup store bought chocolate chips
1 cup butterscotch chips or Heath Toffee Bits
1 cup coarsely chopped walnuts or pecans
1 cup sweetened shredded coconut

Recipe



Preheat oven to 325 degrees. Butter a 9x13 inch baking pan and place on a larger rimmed baking sheet. Center the oven rack to the middle of the oven.

In one bowl combine the flour, salt, baking powder and baking soda. Whisk this together to combine all the ingredients.

With your stand mixer, add the butter and mix. Then add the light brown sugar and mix for about 3 minutes. Scrape bowl to combine the ingredients. Add the large eggs one at a time, mixing well after each egg. Add the vanilla. Carefully at a lower speed on the mixer add the dry ingredients, mixing only enough to incorporate the flour mixture. Hand stir in the nuts and the chocolate pieces and the shredded coconut. Scrape the batter into the buttered pan and using a off set spatula to even the top of the bars.

Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies may start to pull away from the side of the pan and the top should be a nice golden honey brown. Remove the baking dish from the baking sheet and place on a cooling rack to cool. Cut into squares.