Chewy Chunky Blondies Food

CHUNKY BLOND BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in white chips, chocolate chunks and 1/2 cup nuts. , Spoon into a greased 13x9-in. baking pan; spread over the bottom of pan. Sprinkle with remaining nuts. Bake until top begins to crack and is golden brown, 25-30 minutes. Cool on a wire rack. Cut into bars.

CHOCOLATE CHUNK BLONDIES

Steps:

• Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
• Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

CHEWY, CHUNKY BLONDIES

Steps:

• Center oven rack in middle of oven; preheat to 325°.
• Butter a 9 x 13 inch baking pan and put it on a baking sheet.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• Using a stand mixer fitted with paddle attachment beat the butter on medium speed until smooth and creamy.
• Add in both sugars and beat another 3 minutes, or until well incorporated.
• Add in eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla.
• Decrease mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter.
• Use a rubber spatula to stir in the chips, nuts, and coconut.
• Scrape the batter into the prepared pan, smooth the top as best as you can.
• Bake for 40 minutes or until a knife inserted into the center comes out clean.
• The blondies should pull away from the sides of the pan a little and the top should be a nice homey brown.
• Transfer pan to a wire rack and cool 15 minutes before turning the blondies out onto another rack.
• Invert onto a rack and cool to room temperature right side up.
• Cut into 32 bars.