Chewy, Chunky Blondies

Usually when I make a cookie or something I try to tweek it to a healthier version.  Halfing the sugar, adding stevia, using whole wheat flour ect...  I ate really well last week so I decided to go for the kill and do the real thing on Sunday.  I accidentally added an extra cup of sugar and didn't realize it until it was too late.  Let's just say I was on major sugar overload after two of these babies.  Won't be doing that again.  EJ was excited, he said it's about time you bake some "real cookies".  


Chewy, Chunky Blondies
from Baking From My Home to Yours by Dorie Greenspan
makes 32 blondies


2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks (8 oz) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 cup chocolate chunks
1 cup butterscotch chips
1 cup pecans, chopped
1 cup sweetened shredded coconut


Directions:


Preheat oven to 325 degrees F and butter a 9x13 inch baking pan.  Set aside.


In medium bowl, whisk together flour, baking powder, baking soda, and salt.  Set aside.


In large bowl with electric mixer, beat the butter until smooth and creamy.  Add both sugars and beat for another 3 minutes, or until well incorporated.  Add eggs, one at a time, beating for 1 minute after each addition, then add in the vanilla.  Reduce mixer speed to low and add the dry ingredients, mixing until just combined.


Stir in chocolate chunks, butterscotch chips, pecans, and coconut with a spatula or wooden spoon.  Scrape batter into prepared pan and use spatula to even out the top as best as you can.


Bake in preheated oven for 40 minutes, or until a knife comes out clean.  Dorie notes that the blondies should pull away from the sides of the pan a little and the top should be a nice honey brown.  Cool for 15 minutes on a rack, before turning the blondies out onto the rack to cool completely.  Enjoy