Dorie's Blondies

You may have noticed that you haven't seen a "Tuesdays with Dorie" post in awhile. I quit. When it comes to my extra curriculars, like blogging, I don't like playing by the rules. I couldn't bake something every Tuesday. My husband doesn't eat sweets, I have no job to bring the sweets to for consumption, and if I eat them I won't fit in my jeans and I have not job so I can't buy new jeans. See? I just couldn't do it.

When my sister was up for her vacation we were craving a sweet and picked these out of Dorie's book. I sent a big plate back to my dad's house with my sister. Apparently they were gone in no time and Cate didn't get to have one!! Of course the next day I took one out of my stash for my most favorite niece.

These were fantastic. Sweet and chewy. I froze a bunch and they were delectable straight from the freezer!

Chewy Chunky Blondies
Source: Baking: From My Home to Yours
Yield: 32ish

2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks 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
1 cup coarsely chopped walnuts
1 cup sweetened shredded coconut

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.