We’ve made it over half way through the week ya’ll. And it’s officially fall! That makes me so stoked to say. This crisp weather is giving me LIFE. Anyone else? It’s just the change I needed to kind of “reset my mind”. My days have all been blending together and with the pandemic still happening and in full force, not much change has happened in my day to day schedule. I did however dive into all things fall this past weekend and visited an apple orchard to stock up on some much needed fall essentials. Basically, what that means is apple cider donuts. Yes, I did in fact go for donuts. I mean, of course I got some apples to balance it out, but real talk, I went for donuts.
However, with the apples I did purchase, I have been baking up a storm and have SO many good apple recipes coming up that you guys are going to love. That being said, I thought I would share with you one of my favorite transitional, summer to fall, desserts before I turn into an apple maniac.
Butterscotch, Coconut and Dark Chocolate Blondies. This is another tried and true recipe. I used to make these week after week when I worked as a Pastry Chef and always had to cut a piece off for myself whenever an order went out. Something about having a soft dough with bursts of crunchy chocolate chips is so satisfying to me. Add butterscotch and coconut, and it’s a real textural dream.
Looking for other September transitional recipes? Here are some ideas:
Creamy Tortellini Soup with Chicken Sausage and Kale
Try this recipe out and let me know what you think in the comments below. Happy Baking!
Butterscotch, Coconut and Dark Chocolate Blondies
Ingredients
- 5 1/2 oz butter, softened
- 2 cups brown sugar
- 4 eggs
- 2 tsps vanilla
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips, semi sweet or dark
- 1/2 cup butterscotch chips
- 1 cup shredded, unsweetened coconut
Instructions
- In a mixer fitted with a paddle attachment, cream together butter and brown sugar.
- At a low speed, add eggs one at a time. Add vanilla.
- Sift together flour, baking powder and salt. Add to bowl and mix until just incorporated.
- Stir in chocolate chips, butterscotch chips and coconut.
- Line a 10"x15" cookie sheet (with edges) with parchment paper and spoon dough into pan. Be sure to spread out dough evenly with an offset spatula or back of spoon. Alternatively you could use a 9"x13" baking dish for a little thicker blondie.
- Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
