Kitchen Sink Blondies

The recipe Kitchen Sink Blondies can be made in around 1 hour. This recipe serves 12 and costs 99 cents per serving. One serving contains 552 calories, 6g of protein, and 31g of fat. A mixture of unsalted butter, sweetened shredded coconut, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. 20 people have made this recipe and would make it again. A few people really liked this side dish. It is brought to you by Lemon Sugar. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so outstanding. If you like this recipe, take a look at these similar recipes: Everything but the Kitchen Sink, Kitchen Sink Cookies, and for Kitchen Sink Cookies.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

3/4 teaspoon baking powder

1/2 teaspoon baking soda

6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips

2 large eggs

2 cups all-purpose flour

1 1/2 cups (packed) light brown sugar

1/2 teaspoon salt

1/2 cup sugar

1 cup sweetened shredded coconut

1 cup butterscotch chips or Heath Toffee Bits

2 sticks (8 ounces) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 cup coarsely chopped walnuts

Equipment:

baking paper

baking sheet

baking pan

oven

stand mixer

hand mixer

whisk

spatula

blender

frying pan

knife

Cooking instruction summary:

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. Line pan with parchment paper so paper flaps hang over the side of the dish. This will help you remove the brownies later.Whisk together the flour, baking powder, baking soda and salt.In a stand mixer fitted with a paddle or using a hand mixer, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Turn the mixer 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 coconutScrape 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 using the parchment to move the blondies out onto another rack. Allow to cool completely, and enjoy!

 

Step by step:


1. 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. Line pan with parchment paper so paper flaps hang over the side of the dish. This will help you remove the brownies later.

2. Whisk together the flour, baking powder, baking soda and salt.In a stand mixer fitted with a paddle or using a hand mixer, beat the butter on medium speed until smooth and creamy.

3. Add both sugars and beat for another 3 minutes, until well incorporated.

4. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Turn the mixer 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

5. Scrape the batter into the buttered pan and use the spatula to even the top as best you can.

6. 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.

7. Transfer the pan to a rack and cool for about 15 minutes before using the parchment to move the blondies out onto another rack. Allow to cool completely, and enjoy!


Nutrition Information:

Quickview
655k Calories
6g Protein
37g Total Fat
76g Carbs
3% Health Score
Limit These
Calories
655k
33%

Fat
37g
57%

  Saturated Fat
20g
126%

Carbohydrates
76g
26%

  Sugar
56g
63%

Cholesterol
92mg
31%

Sodium
212mg
9%

Caffeine
12mg
4%

Get Enough Of These
Protein
6g
12%

Manganese
0.87mg
44%

Copper
0.41mg
20%

Selenium
13µg
19%

Vitamin A
753IU
15%

Iron
2mg
15%

Phosphorus
146mg
15%

Vitamin B1
0.21mg
14%

Magnesium
53mg
13%

Folate
53µg
13%

Vitamin B2
0.19mg
11%

Fiber
2g
11%

Vitamin B3
1mg
8%

Zinc
1mg
7%

Potassium
259mg
7%

Calcium
72mg
7%

Vitamin E
0.9mg
6%

Vitamin B6
0.11mg
6%

Vitamin B5
0.45mg
5%

Vitamin K
3µg
3%

Vitamin D
0.45µg
3%

Vitamin B12
0.15µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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