Dorie Greenspan's "Baking: From My Home to Yours"
Blondies are a less chocolatey version (aka Blonde version) of a Brownie. They turn out like chewy cookie bars, and these were great. Plus, I thought the name was so cute, I just had to try them out.
2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks (8 oz or 225 grams) butter, softened to room temperature
1 1/2 cups packed brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla
1 cup chocolate chips
1 cup butterscotch chips or toffee bits
1 cup coarsely chopped walnuts, pecans or almonds
1 cup sweetened shredded coconut
Center a rack in the oven and preheat to 325. Grease a 9x13 inch baking pan and set aside *Note, glass pans don't work as well for baking, if you have a metal pan try to use that one because it will cook more evenly on the bottom.
In a medium bowl, whisk together flour, baking powder, baking soda and salt
In a large bowl, beat the butter until smooth and creamy. Add both sugars and beat for another 3-4 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Stir in the dry ingredients, mixing until it just disappears into the batter. Fold in the chips, nuts, and coconut. Scrape the batter into your baking dish and try to smooth out the top as best as you can.
Bake for 40 minutes, or until a knife inserted into the center of your blondies comes out clean. (Mine took 50 minutes!) The blondies should pull away from the sides a bit and the top should be light golden brown. Take them out and let cool for 15 minutes before flipping them upside down on a cooling rack. Cool completely, cut and serve.