Dorieโs Chewy Chunky Blondies
Updated April 28, 2011
Anyways, Josh volunteered to make Dorieโs Blondies because he got off work early. I was a little nervous to let him use my Kitchenaid and to trust him with my favorite recipeโฆbut he did a fabulous job! The blondies were a hit! Dorie would be proud.
As many of you know, I am obsessed with Dorie recipes. I think she is amazing! We made her lemon tarts for my brotherโs wedding and I have been hooked ever since. I actually won an autographed copy of her book, Baking From My Home to Yours, from a blog contest. It is my prize possession.ย
Chewy, Chunky Blondies
(Source: Dorie Greenspan โBaking: From My Home to Yoursโ)
2 cups all-purpose flour
ยพ teaspoon baking powder
ยฝ teaspoon baking soda
ยฝ teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 ยฝ cups (packed) light brown sugar
ยฝ 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 walnutsย (I left this out)
1 cup sweetened shredded coconutย (I left this out as well)
Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9ร13-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-ยผ x 1-ยฝ inches.
You all should go buy this book it is really dedicated to me.
Hip hip hooray! You have a blog! Good job! I am gonna try this recipe foโ shoโ! It sounds/looks absolutely divine!
You know I always love a new recipeโฆ especially if it is a baking recipe ๐ They look so yummy! That is fun that you guys had a party at your house. Andโฆ.it is okay to say it is YOUR house even though you donโt live there yet. Also, HI Josh!!
It is the best recipe. In fact, I may make them tomorrow for the YW General Meeting. Yea for you blogging now.
Those look dang good. I will have to try the recipe! Good job josh!
Josh did a terrific job on those blondies and youโre right: I am proud. Iโm proud of Joshโs cookies and so proud of all youโve done since we first โmetโ when you and your father baked for your brotherโs wedding. What a nice memory that is.
Love to you both and sweet, sweet wishes for the coming year โ Dorie
This may be a totally stupid question, butโฆ. the 9ร13 baking pan, can that be a glass one? Thatโs all I have right nowโฆ
Thank you ๐ Love your blog!!!
Yvette-yes, a glass pan will work:)
Oops mine flopped!!is 325 degrees correct? I left it in longer than 40 mins but came out in a gooey mess taste great but darn!
Make it simpleโฆI do all of my brownies and blondies with a large pot and a wooden spoon
melt butter
stir in sugars
add eggs one at a time
stir in vanilla
add dry ingtredients and mix
stir in add ons
doneโฆfast and easy