Chewy, Chunky Blondies

Dorie Greenspan

• Ready In: 1 hr 25 mins
• Yields: 32 bars

Ingredients

• 2  cups all-purpose flour
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 8  ounces unsalted butter, at room temperature
• 1 1⁄2 cups  packed light brown sugar
• 1⁄2 cup sugar
• 2  large eggs
• 1  teaspoon pure vanilla extract
• 6  ounces bittersweet chocolate (or 1 cup store-bought chocolate chips) or 6  ounces  semisweet chocolate, chopped into chips (or 1 cup store-bought chocolate chips)
• 1  cup  butterscotch chips or 1  cup  toffee pieces
• 1  cup  coarsely chopped walnuts
• 1  cup sweetened flaked coconut

Directions

1. Center oven rack in middle of oven; preheat to 325°.
2. Butter a 9 x 13 inch baking pan and put it on a baking sheet.
3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Using a stand mixer fitted with paddle attachment beat the butter on medium speed until smooth and creamy.
5. Add in both sugars and beat another 3 minutes, or until well incorporated.
6. Add in eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla.
7. Decrease mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter.
8. Use a rubber spatula to stir in the chips, nuts, and coconut.
9. Scrape the batter into the prepared pan, smooth the top as best as you can.
10. Bake for 40 minutes or until a knife inserted into the center comes out clean.
11. The blondies should pull away from the sides of the pan a little and the top should be a nice homey brown.
12. Transfer pan to a wire rack and cool 15 minutes before turning the blondies out onto another rack.
13. Invert onto a rack and cool to room temperature right side up.
14. Cut into 32 bars.