Dorie Greenspan does not disappoint – perhaps that is why there is an entire baking group devoted to her. And this is a recipe that I have made multiple times since I bought her baking book a few years back. Which incidentally – I bought before I even heard about Tuesdays with Dorie – I remember hearing an interview with her on NPR and immediately went and bought her book.
What I love most about this recipe is that it is super easy to put together – and I almost always have all of the ingredients already on hand. So this is one of my go-to recipes when I need an easy dessert. I’ve made them for work several times already – and they always get eaten up super quick. Enjoy!
- 2 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 sticks unsalted butter, at room temperature
- 1 1/2 cups (packed) light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 cup semi- or bittersweet chocolate chips
- 1 cup Heath Toffee Bits
- 1 cup coarsely chopped walnuts
- 1 cup sweetened shredded coconut
1. 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.
2. Whisk together the flour, baking powder, baking soda and salt.
3. Working with a stand mixer fitted with a paddle attachment beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated.
4. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla.
5. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter.
6. Using a rubber spatula, stir in the chips, toffee, nuts and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best you can.
7. 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.
8. 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.
9. Cut into 32 bars, each roughly 2-1/4 x 1-1/2 inches.
Source: Baking: from my home to yours by Dorie Greenspan