In my husband’s never ending quest to get chocolate chip cookies every week, he will occasionally settle for blondies. I think it is only because they are pretty much chocolate chip cookies in bar form. The only difference is that I add butterscotch chips in addition to chocolate chips. These ended up being a really nice treat for my husband after his business trip to Philadelphia. He wasn’t gone long, but it is always nice to come home to a treat.
The recipe comes again from Dorie Greenspan of Baking: From my home to yours. It comes together in about 5 minutes and tastes great. I left out the coconut and walnuts though because my husband doesn’t like either. I think they would add a lot of texture, but oh well, they still tasted good. I made a half batch in a 8×8″ pan and they were gone in 3 days. The only way they would be better is if they were topped with a large scoop of ice cream. Enjoy!
2 cups AP flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks (8oz) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup chocolate chips
1 cup butterscotch chips
1 cup coarsely chopped walnuts
1 cup sweetened shredded coconut
Preheat oven to 325 degrees. Grease a 9×13 baking pan.
Whisk together the flour, baking powder, baking soda and salt.
Working with a stand mixer, 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 greased pan and use the spatula to even the top out as best you can.
Bake for about 40minutes, or until a knife comes out clean. They should pull away from the sides a little and the top should be a nice honey brown. Cool completely. Enjoy!