Kitchen Sink Blondies
Serves: 12-3 inch brownies
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1½ cups (packed) light brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips
- 1 cup butterscotch chips or Heath Toffee Bits
- 1 cup coarsely chopped walnuts
- 1 cup sweetened shredded coconut
- Center a rack in the oven and preheat the oven to 325 degrees (F).
- Butter a 9×13-inch baking pan and put it on a baking sheet. Line pan with parchment paper so paper flaps hang over the side of the dish. This will help you remove the brownies later.
- Whisk together the flour, baking powder, baking soda and salt.
- In a stand mixer fitted with a paddle or using a hand mixer, beat the butter on medium speed until smooth and creamy.
- Add both sugars and beat for another 3 minutes, until well incorporated.
- Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla.
- Turn the mixer to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts and coconut
- Scrape the batter into the buttered pan and use the spatula to even the top as best you can.
- Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean.
- The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown.
- Transfer the pan to a rack and cool for about 15 minutes before using the parchment to move the blondies out onto another rack.
- Allow to cool completely, and enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/2014/01/kitchen-sink-blondies.html/