Crunchy Chunky Chewy

This was the first recipe out of Dorie Greenspan's Baking: From My Home to Yours that I got to try out. I have to highly recommend this book; it's the best baking book I've ever seen. I was so excited to cook these blondies that I promptly mis-measured the sugar and screwed up my first try.



Thankfully, the second ones turned out great, thick, chewy, crunchy, and filled with delicious-ness. However, be sure to keep a cautious eye on them because they can brown very quickly on top.



Dorie Greenspan's Chewy, Chunky Blondies
Makes about 32 bars

2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 1/2 cups light brown sugar, packed
1/2 cup white sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces bittersweet or semisweet chocolate, chopped, or 1 cup store-bought chocolate chips
1 cup butterscotch chips or toffee bits
1 cup coarsely chopped walnuts
1 cup sweetened shredded coconut

Preheat the oven to 325 degrees; butter a 9-by-13 inch baking pan and put it on a baking sheet.

Whisk together the flour, baking powder, baking soda, and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated.

Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, 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.

Bake for about 40 minutes, or until a knife inserted into the center of the blondies come 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 for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blodies to room temperature right side up.