Tuesday, July 27, 2010

Chewy, Chunky Blondies

This has got to be one of the easiest and rewarding recipes ever.  I made them Saturday morning before our Post sessions at Retrouvaille, and took them hot out of the oven to the car.  By the time I got there, they were the perfect temperature for eating.  Warm, soft, and chewy.  I will say they were devoured, and kind of funny to me, the middle ones went first!

I made mine with 2 cups of chocolate chips, 1 cup cookie sized walnut pieces, and 1 cup dried coconut.  I was thinking these would be good with some oats but I didn't have any or that would have went in.  I didn't use the brown sugar.  I use organic sugar, it already has a nice light caramel color from some of the natural molasses that is still in there, and they tasted great!  I ended up baking these for about 7 minutes more than she recommended. They came out perfect.

I also wanted to note, that I love my stand mixer.  I don't think I ever mixed anything long enough with the hand held type I used for years.  Even if I did mix it the recommended amount of time, it was never as fluffy as I can get it in my stand mixer, and that really seems to help with the consistency of my baking.

If you like easy delicious recipes, you should try these!  Look in Dorie Greenspan's book Baking from My House To Yours on page 109 or check Nicole's blog Cookies on Friday for the recipe posted online.


  1. I was surprised how fluffy the batter was before adding all the other bits. They sure turned out well! Thanks for baking along with me this week.

  2. That slice of blondie looks awesome! I thought the batter was as good unbaked as it was baked.