The moment I saw the recipe for these blondies on Ashlee's blog, A Year in the Kitchen I knew instantly that I needed to make them. With a name that included words like Chunky and Everything it was obvious that these bars were going to be sinfully amazing. Not to mention the original recipe comes from dessert maven Dorie Greenspan and I am yet to try a recipe of hers that I haven't enjoyed.
These are no exception. They are seriously incredible. I halved the original recipe and baked my blondies in a 8x8 brownie pan which worked out great. It was a good thing too because Doug and I polished the off the entire pan in two days(so much for being sick of sweets post-Christmas ;) ). We loved all the add-ins, but there is certainly room for improvising and you could change or add more ingredients based upon your tastes. Just like Ashlee points out, the bar itself is chewy and rich...in fact, the coconut makes these some of the chewiest blondies I have ever tried but flavor alone makes them worth the extra work in chewing. Oh and I guess I did make one more change to Dorie's recipe...the whole 'let cool for four hours before cutting'...yea that didn't happen either :)
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 Heath Toffee Bits
1 cup coarsely chopped walnuts
1 cup sweetened shredded coconut
Directions: Preheat oven to 325 degrees.
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.
Cool for at least 4 hours to make sure chocolate is cooled and bars cut clean.
Source: Dorie Greenspan's Baking from my Home to Yours via A Year in the Kitchen