Two Peas and Their Pod

Dorie’s Chewy Chunky Blondies

Dorie’s Chewy Chunky Blondies

Last night we had some friends over for dessert. It was our first “party” at our new place. I know, I don’t live there yet, but it is already starting to feel like home:)

Anyways, Josh volunteered to make Dorie’s Blondies because he got off work early. I was a little nervous to let him use my Kitchenaid and to trust him with my favorite recipe…but he did a fabulous job! The blondies were a hit! Dorie would be proud.

As many of you know, I am obsessed with Dorie recipes. I think she is amazing! We made her lemon tarts for my brother’s wed
ding and I have been hooked ever since. I actually won an autographed copy of her book, Baking From My Home to Yours, from a blog contest. It is my prize possession. 

Chewy, Chunky Blondies
(Source: Dorie Greenspan “Baking: From My Home to Yours”)

2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cups (packed) light brown sugar
1/2 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 (I left this out)
1 cup sweetened shredded coconut (I left this out as well)

Getting Ready: 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.

Whisk together the flour, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed 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 turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.

Cut into 32 bars, each roughly 2-1/4 x 1-1/2 inches.

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13 Responses to “Dorie’s Chewy Chunky Blondies”

  1. Josh — March 27, 2008 @ 3:26 pm

    You all should go buy this book it is really dedicated to me.

  2. chris & amber — March 27, 2008 @ 6:41 pm

    Hip hip hooray! You have a blog! Good job! I am gonna try this recipe fo’ sho’! It sounds/looks absolutely divine!

  3. Nicole — March 28, 2008 @ 9:33 am

    You know I always love a new recipe… especially if it is a baking recipe :) They look so yummy! That is fun that you guys had a party at your house. And….it is okay to say it is YOUR house even though you don’t live there yet. Also, HI Josh!!

  4. Kelley Flint — March 28, 2008 @ 12:17 pm

    It is the best recipe. In fact, I may make them tomorrow for the YW General Meeting. Yea for you blogging now.

  5. Amy Beatty — March 30, 2008 @ 1:28 pm

    Those look dang good. I will have to try the recipe! Good job josh!

  6. dorie — December 18, 2009 @ 5:35 am

    Josh did a terrific job on those blondies and you’re right: I am proud. I’m proud of Josh’s cookies and so proud of all you’ve done since we first ‘met’ when you and your father baked for your brother’s wedding. What a nice memory that is.

    Love to you both and sweet, sweet wishes for the coming year — Dorie

  7. Yvette — February 10, 2010 @ 10:24 am

    This may be a totally stupid question, but…. the 9×13 baking pan, can that be a glass one? That’s all I have right now…

    Thank you :-) Love your blog!!!

    • twopeas replied: — February 11th, 2010 @ 5:24 pm

      Yvette-yes, a glass pan will work:)

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  12. Korkee — July 24, 2015 @ 4:14 pm

    Oops mine flopped!!is 325 degrees correct? I left it in longer than 40 mins but came out in a gooey mess taste great but darn!

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