Chewy, Chunky Blondies
Chewy, Chunky Blondies might be a good recipe to expand your hor d'oeuvre collection. One portion of this dish contains approximately 2g of protein, 10g of fat, and a total of 199 calories. For 32 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 36. If you have walnuts, vanillan extract, bittersweet chocolate chips, and a few other ingredients on hand, you can make it. This recipe is liked by 1223 foodies and cooks. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by Brown Eyed Baker. With a spoonacular score of 13%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Chewy, Chunky Blondies, Chewy Marshmallow Blondies, and Chewy Pumpkin Blondies.
Servings: 36
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup semisweet or bittersweet chocolate chips (or 6 ounces chocolate, chopped)
1 cup butterscotch chips
2 eggs
2 cups all-purpose flour
½ cup granulated sugar
1½ cups light brown sugar
½ teaspoon salt
1 cup sweetened shredded coconut
2 sticks (8 ounces) unsalted butter, at room temperature
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts
Equipment:
baking pan
oven
whisk
hand mixer
spatula
blender
frying pan
knife
Cooking instruction summary:
1. Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9x13-inch baking pan; set aside.2. Whisk together the flour, baking powder, baking soda and salt.3. With a stand or 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. 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 as you can.4. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away fromthe sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool completely. Cut into bars; store in an airtight container at room temperature.
Step by step:
1. Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9x13-inch baking pan; set aside.
2. Whisk together the flour, baking powder, baking soda and salt.
3. With a stand or hand mixer, beat the butter on medium speed until smooth and creamy.
4. Add both sugars and beat for another 3 minutes, until well incorporated.
5. 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 as 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 fromthe sides of the pan a little and the top should be a nice honey brown.
7. Transfer the pan to a rack and cool completely.
8. Cut into bars; store in an airtight container at room temperature.
Nutrition Information:
covered percent of daily need
