Yawzu

Chewy, Chunky Blondies

A big stack of chewy, chunky blondies with chocolate chips, butterscotch chips, walnuts and coconut.

These chewy, chunky blondies are filled to the brim with add-ins like chocolate chips, butterscotch chips, walnuts and coconut. They’re the reliable bar cookie for someone who loves lots of “stuff” in their desserts!

Ahh blondies. They may represent the one instance in life when blondes get overlooked for a brunette. Brownies are by far the more popular of the two, but blondies have made quite a name for themselves recently, and with all sorts of varieties cropping up, they allow for infinite creative experiments. These chewy, chunky blondies were only the third blondie recipe we had EVER made wayyyyy back seven years ago (after experimenting with coconut chocolate chunk blondies and snickerdoodle blondies), and they officially cemented our spot in the blondie fan club.

The combination of brown sugar and butter create a velvety butterscotch flavor that is slightly sweet, rich, and a reliable canvas on which to lay your favorite combination of flavors and ingredients. In this case, we’re layering on TONS of flavors and ingredients, and they are absolutely sublime.

One of the things we love most about brownies is how simple they are to throw together and the minimal amount of equipment and time needed. Although most blondie recipes we have come across do require you to beat the butter and sugar with a mixer, it’s just as straightforward as regular cookie dough, and in fact, even easier because there’s no shaping or dropping needed – you just spread the dough right into the pan and pop it into the oven.

We love this combination of semisweet chocolate, butterscotch, walnuts and coconut, but you could substitute any of your favorites… white chocolate, peanut butter chips, toffee pieces, etc. We do love the addition of the nuts in this recipe – they add a bit of crisp texture and break up the sweetness. Again, use your favorite – pecans, almonds, peanuts, etc. We can’t wait to see the variations that you come up with!

Q: Do you have a favorite blondie recipe?

One year ago: Nectarine and Honey Slab Pie
Four years ago: Blueberry Buttermilk Sherbet
Five years ago: Blackberry Gin Fizz Float

Chewy, Chunky Blondies

Yield: 36 bars These chewy, chunky blondies are filled to the brim with add-ins like chocolate chips, butterscotch chips, walnuts and coconut.
  • 2 cups (250 g) all-purpose flour
  • ¾ teaspoon (0.75 teaspoon) baking powder
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ½ teaspoon (0.5 teaspoon) salt
  • 1 cup (227 g) unsalted butter, at room temperature
  • 1½ cups (330 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup (180 g) semisweet chocolate chips
  • 1 cup (170 g) butterscotch chips
  • 1 cup (117 g) coarsely chopped walnuts
  • 1 cup (90 g) sweetened shredded coconut
  • Preheat the oven to 325 degrees F. Butter a 9x13-inch baking pan; set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • With a stand or hand mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Add both sugars and beat for another 3 minutes, until well incorporated. Add the eggs one at a time, beating until fully incorporated after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, 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 as you can.
  • Bake for 35 to 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 completely. Cut into bars; store in an airtight container at room temperature for up to 4 days.

Notes

Nutritional values are based on one bar

This recipe was originally published on August 18, 2010.

Chewy, Chunky Blondies

Chewy, Chunky Blondies

  • Yield: 36 bars
  • Prep: 15 minutes
  • Cook: 40 minutes
  • Total: 1 hour

Ingredients

  • 2 cups ( 250 g ) all-purpose flour
  • ¾ teaspoon ( 0.75 teaspoon ) baking powder
  • ½ teaspoon ( 0.5 teaspoon ) baking soda
  • ½ teaspoon ( 0.5 teaspoon ) salt
  • 1 cup ( 227 g ) unsalted butter, at room temperature
  • 1½ cups ( 330 g ) light brown sugar
  • ½ cup ( 100 g ) granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup ( 180 g ) semisweet chocolate chips
  • 1 cup ( 170 g ) butterscotch chips
  • 1 cup ( 117 g ) coarsely chopped walnuts
  • 1 cup ( 90 g ) sweetened shredded coconut

Method

  1. Preheat the oven to 325 degrees F. Butter a 9x13-inch baking pan; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. With a stand or hand mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Add both sugars and beat for another 3 minutes, until well incorporated. Add the eggs one at a time, beating until fully incorporated after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, 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 as you can.
  4. Bake for 35 to 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 completely. Cut into bars; store in an airtight container at room temperature for up to 4 days.

Notes

This recipe was originally published on August 18, 2010.

Other bars

More from the same part of the kitchen, each with its own method.