Tuesday, December 16, 2008

Chewy Chunky Blondies - Dorie Greenspan

***These blondies are seriously the.best.dessert that I've had in a long, long time. They were fabulous ...scrumptious ....delicious ....amazing ... yumolicious ...there just simply aren't enough adjectives to describe them! Everyone wanted seconds. In fact, I gave one to my Mom-in-law as she was walking out of the door, and she told me the next day that she almost turned around and came all the way back to our house for another one...haha. They are THAT good! Really, the ONLY thing that could have improved these blondies would have been a big scoop of vanilla ice cream. And really it's no surprise, because any Dorie Greenspan recipe is always wonderful. If you love to bake and you don't own her cookbook, Baking: From My Home to Yours I highly recommend putting it on your Christmas list. It's a large cookbook with 513 pages of yummy goodness and pretty photos.

I can't wait to make these again tomorrow...I'm taking them to our Christmas party at work. I bet they won't last long! :)

2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (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, chopped into chips, or 1 cup store-bought chocolate chips
1 cup butterscotch chips or Heath Toffee Bits (I left this out!)
1 cup coarsely chopped walnuts (I used pecans)
1 cup sweetened shredded coconut

Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×13-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 by one, 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 as best you can.

Bake for about 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 for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.

Cut into 32 bars, each roughly 2-1/4 x 1-1/2 inches.

Source: Dorie Greenspan's "Baking: From My Home to Yours"


Colleen said...

I always love a good recommendation from Dorie's book - there are so many in there I never know what to choose. These are now on my list!

dorie said...

I'm delighted you liked the brownies. Hope everyone at your party enjoys them too.

Joelen said...

These look beautiful! Your guests will love these :)

Cathy said...

Hi there! First time visitor here -- great blog! I have made these several times and I keep making them because people keep begging me to! I agree with you that they are amazing. I am having problems with underbaking though. After 40 (even 45) minutes on 325, they are just not cooked in the middle (oddly, I don't remember this issue from the first time I baked them, but have had this problem the next several times). So in surfing the web to try to learn more about these blondies, I found your post, and yours look perfect perfect! Definitely not undercooked! Did you make any adjustments to cooking time or temperature? Use a particular pan? People are asking me for the recipe, and I'd like to make the necessary adjustments so they don't wind up with undercooked blondies (although they rock even undercooked!) Thanks!

HRH said...

Celeste-just happened upon your blog and really do enjoy your love of food & photography. Excellent job on both. I'll be checking in for great recipes and fantastic photos. Thank you!


Ingrid said...

Just found you through Tastespotting. Great photos.

My family and I LOVE blondies. I hadn't noticed these in Dorie's book but it's not surprising as I make more of her stuff off of others blogs than straight from her book!

I'm going to give these a try ASAP!

Anonymous said...

Whoa! These look sooooooo delicious! And I am LOVING those ornaments!! Merry Christmas!! :)