I can’t believe I have let so much time pass since my last post! I honestly do not know where the time went. I blame it all on Thanksgiving. Too much turkey and pumpkin pie left me unable to function for a week. Just kidding, we all know there’s never too much pumpkin pie! Sadly, I am all out of pumpkin, but stocked up on apples from a recent trip to the apple orchard, so you can probably expect some kind of apple-y recipe coming soon!!
I resisted the urge to buy another can of pumpkin while grocery shopping this week, but I am still dreaming about pumpkin oatmeal and pumpkin pancakes, so I may have to secretly buy another can to fulfill my desires. I am pumpkin craaaaaaaaazy! Tim Horton’s has a bunch of new pumpkin stuff, including a pumpkin tea! Has anyone tried it? I will definitely be sampling it sometime soon. I’ve had pumpkin lattes, and pumpkin coffee before, but never even imagined pumpkin tea! Sounds amazing.
So back to reality, the recipe I have for you today has nothing to do with pumpkin, but I promise it is still a winner! I realized that my recipe books are neglected, because I usually resort to the internet (blogs!) to find new recipes. I have a large stack of amazing recipe books, so I decided to venture into them to find a treat to make last weekend. As I have mentioned before, Dorie’s recipes are always really good, and her Chewy Chunky Blondies sounded easy, but delicious. I love chocolate chip cookies, but sometimes they can be a little boring, so this is a good way to get the same taste, but in a different format. It’s like a cookie-brownie! The blondies are thick, and chewy (especially the edges), as the name suggests. You can add in as many or as few mix ins as you like. Just keep the amount of add ins the same (2 cups) and feel free to add what you like! I used what I had on hand, which was chocolate chips, skor toffee bits, and coconut. I think they would also be good with some nuts to add a little texture. You could even throw some halloween candy in there (maybe reese’s pieces?) to make a fall themed treat. The possibilities are endless!
The batter is really thick, just like cookie batter, but very different from brownie batter. I baked mine for 40 mins, and they were still soft in the middle, but they firmed up as they cooled. If you bake them too long, they will become really crispy when cooled, so depending on the texture you’re looking for, adjust the time. For my oven, 40 mins was perfect, and since I do like a softer cookie, next time I may try decreasing the time slightly.
Chewy, Chunky Blondies
Slightly adapted from Baking: From My Home to Yours by Dorie Greenspan
- 1 cup all purpose flour
- 1/8 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1/2 tsp vanilla
- 1 cup chocolate chips
- 1/2 cup shredded, sweetened coconut
- 1/2 cup toffee bits
Preheat oven to 325 degrees. Butter an 8x8inch baking pan.
In a large bowl, beat butter with a hand mixer on medium speed until creamy, about 2-3 minutes.
Add both sugars to butter and beat for another 2-3 minutes until well combined.
Add the egg and vanilla, and beat until incorporated.
Reduce the speed to low, and slowly add dry ingredients. Mix until just combined. (I usually stop mixing when not much flour is visible. Since I am going to stir in the chocolate chips after, the rest of the flour will be combined at that stage. It is important not to overmix here!)
Using a rubber spatula, stir in the chocolate chips, coconut and toffee bits.
Spread batter into prepared pan, and smooth the top as best as possible.
Bake for about 40 minutes. The blondies will begin to pull away from the sides of the pan, and the top will be a golden brown colour.
Transfer the pan to a cooling rack for about 15 minutes.
Turn blondies out onto another rack to cool completely.
Cut into 16 bars when cool, and store in an airtight container.