Skip to main content

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! :)
Enjoy!***


Ingredients:
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

Directions:
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"

Comments

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

Holly
Ingrid_3Bs 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!
~ingrid
Anonymous said…
Whoa! These look sooooooo delicious! And I am LOVING those ornaments!! Merry Christmas!! :)

Popular posts from this blog

Absolutely Sinful Cinnamon Rolls

***Alrighty, here are the cinnamon rolls that I mentioned in my previous post. I put these together on Christmas Eve, and then baked them on Christmas morning. Let me just tell you...there's nothing quite like the smell of yummy cinnamon rolls wafting through the house on Christmas morning...ahhhhh...so wonderful! This is going to be a new tradition for us...fresh, homemade rolls on Christmas. I thought that I might try this recipe, and then maybe try a new one next year...until I found one that I really loved. However, I hit the jackpot on the first try! This is THE recipe that I'll always use. UPDATE:   Since originally writing this post in 2008, I've  made these cinnamon rolls every year for Christmas!  They are a holiday tradition that my family looks forward to all year!  You can see my other posts here, with lots more photos of these sinful cinnamon rolls: CHRISTMAS 2009 CHIRSTMAS 2010 CHRISTMAS 2011 The great thing was that I could prepare them on Christmas

My Favorite Quiche!

***It's not often that a recipe is worthy of re-posting.  I think I've only done that once or twice in the entire time I've written this blog.  However, this is one of those rare occasions.  Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris.  It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte).  Oh, it was heaven on a plate!  It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha.  The atmosphere and people-watching in that particular area are hard to beat. I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together).  She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady.  I wish more than anything that I had tried to strike up a conversation with her

Cream Cheese Banana Nut Bread - Southern Living

***There seriously aren't very many things that smell better than Banana Nut Bread baking in the oven.   Don't you agree?  This recipe for Cream Cheese Banana Nut Bread from Southern Living magazine was one of the very first recipes that I added to this blog...back in November 2007!  In fact, I came across it when I worked for the magazine as a Marketing Intern.  Back then, I didn't have a photo for every recipe, and the blog post was simply the recipe and nothing else.  Because this is my go-to recipe for Banana Nut Bread (and because it is so amazing!), I thought that it deserved a little more attention.  This is quite honestly some of the best Banana Nut Bread that I've ever had.  An entire 8oz. package of cream cheese is added right to the batter, along with 4 mashed bananas.  The cream cheese adds so much to this recipe, with an incredibly moist texture being the main component.  Plus, the roasted pecans are the perfect addition.  Roasting the nuts brings out