Butterscotch, Coconut and Dark Chocolate Blondies
This is another tried and true recipe. Something about having a soft dough with bursts of crunchy chocolate chips is so satisfying. Add butterscotch and coconut, and it's a real textural dream.
- 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
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.