Blondies

Wow. The day has escaped me. After an early morning run to the laundry mat, I was all about baking and, then, preparing for my upcoming class on tarts at the Learning Connection. As a former (real) teacher, I can't just show up and start whipping up pastry cream and throwing together any old tart dough. No, I'll be highlighting the history of pies/tarts, talking about different flaky pastry, and demonstrating the wonders of creating a beautiful tart. Of, course my students (all three of them!) will walk away with a lovely packet of information and recipes, as well as plenty of hands on experience. I should thank them now for signing up (as I know two of them!).

Anyway, this weekend I wanted to make something I have never made before. As easy as they are, I've never made a Blondie. I wasn't sure if I had ever even eaten one and figured I should rectify the situation. So, I searched through books, food blogs, and clippings from here and there for the right recipe. After much thought, I decided to go with Dorie Greenspan's Blondie recipe from Baking, From My Home to Yours (2006). I trust this book. I've tried several recipes and they have all come out lovely. I also check in on the author's blog most weeks because there is always something useful or interesting. This particular cook book is also one that just about everyone who visits me ends up picking up and thumbing through because of the beautiful photos and recipes that evoke all kinds of wonderful memories. I knew I couldn't go wrong.

Let me tell you, this recipe is loaded. Loaded with flavor and sweetness. It's a great combination of coconut, butterscotch, chocolate, and nuts. Perfectly moist and chewy. Very rich. I needed a glass of soy milk to go along with the one I ate. I also could only eat a reasonably sized Blondie, as that much sweet is always a challenge for me. The one down side for me was the butterscotch chips. They do taste a bit artificial. I have no idea, but wonder if there is a less artificial brand somewhere out there. I just used what was available at the supermarket. You can also use Heath Toffee Bits, which I think would have tasted better.

I wasn't at all let down by this recipe, though. Each time I bake, I deliver my goods to different friends and/or people I know at work. Last week, the mail room staff was craving some sweets and wondering what was on the agenda this weekend. I have a feeling these will go fast when I drop them off tomorrow.

2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, at room temperature
1 1/2 cups light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla
6 ounces semi-sweet chocolate chips (or chopped)
1 cup butterscotch chips or Heath Toffee Bits
1 cup chopped walnuts
1 cup sweetened shredded coconut

Preheat oven to 325 F and put a rack in the center.
Butter (or spray) a 9x13 inch baking pan.
Whisk together the flour, baking powder, baking soda, and salt.
Use a mixer fitted with a paddle and beat the medium until it is smooth and creamy.
Add both sugars and beat for about 3 minutes until completely incorporated.
Then, add the eggs one at a time. Beat till incorporated, about 1 minute.
Then, beat in the vanilla.
Reduce speed to low and add the dry ingredients. Mix just until incorporated (till you can
no longer see the flour). Be careful not to over mix.
Use a spatula and add the chocolate chips, butterscotch chips or toffee bits, and coconut. Stir them in.
Scrape the batter into the prepared pan and even out.
Bake for 40 minutes until a golden brown. You should also be able to insert a knife or toothpick into the center and have it come out clean.
Transfer to a rack to cool for about 15 minutes. Flip out gently onto another rack. I always turn it right side up again after this. And, cool completely before cutting into squares sized however you want.