Chewy, Chunky Blondies
User Reviews
4.4
Chewy, Chunky Blondies
Description
The recipe uses a combination of baking powder and soda with all-purpose flour and salt, along with creamed unsalted butter and a mix of brown and white sugar to achieve a chewy texture with a slightly crisp top. Eggs and vanilla bind the batter, while semisweet chocolate and butterscotch chips add melty, sweet bursts. Chopped walnuts and sweetened shredded coconut give additional texture and flavor contrasts throughout the bars.
Baked in a buttered 9x13-inch pan at 325 degrees for 35-40 minutes, the blondies develop a honey brown color and pull away from the pan edges, which are indicators of doneness. Once cooled, they can be cut into bars and stored, maintaining chewiness and chunkiness.
This recipe yields a satisfying dessert or snack, featuring the rich buttery base and mix-ins that provide variety in texture and depth. It is suitable for those who enjoy a dense, chewy bar loaded with nuts and chips.
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter at room temperature
- 1½ cups light brown sugar
- ½ cup granulated sugar
- 2 egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup walnuts coarsely chopped
- 1 cup coconut sweetened shredded
Instructions
- Preheat the oven to 325 degrees F. Butter a 9x13-inch baking pan; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- With a stand or hand mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Add both sugars and beat for another 3 minutes, until well incorporated. Add the eggs one at a time, beating until fully incorporated after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best as you can.
- Bake for 35 to 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool completely. Cut into bars; store in an airtight container at room temperature for up to 4 days.
Notes
- Butter and sugars should be creamed well to incorporate air for the right texture.
- Check doneness by inserting a knife; it should come out clean when blondies are fully baked.
- Allow blondies to cool completely before cutting to maintain structural integrity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36bars
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 80mg | 3% |
| Potassium | 84mg | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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