Chunky Everything Blondies

The whole point of making these blondies for Joe's birthday was because they had toffee in them, but after we had polished off the pan of them, I realized that I had forgotten to put the toffee chips in! So I'm going to have to make these again in the near future and remember to put the toffee chips in.

Otherwise, these were absolutely delicious blondies. They tasted a lot like bar cookies, which I wasn't that surprised about because the dough texture was very similar to a drop cookie dough. I halved the recipe and baked it in an 8x8 pan. This was my first Dorie Greenspan recipe, and I have to way it turned out perfectly!

Chunky Everything Blondies
source: Noodle Nights and Muffin Mornings

Ingredients
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.