Chewy, Chunky Blondies

Chewy, Chunky Blondies brimming with walnuts, butterscotch chips, chocolate chips, and coconut. These blondies have a rich butterscotch flavor that are similar to a giant cookie. My obsession with these delicious cousin of the brownie all started with the Brewer’s Blondies that I made back in the fall. I then went on to try the White Chocolate Macadamia Nut Blondies which were just as incredible. I love how simple, quick and adaptable these are to make. Don’t like butterscotch? No problem, just swap it out for white chocolate, toffee bits, maybe even those peanut butter swirled chips. Can’t stand walnuts? Go ahead and switch them out for pecans, almonds, peanuts, or hazelnuts. Whatever combination you choose they are sure to be a hit with your family and friends.

Chewy, Chunky Blondies

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  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (16 tablespoons) 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 chocolate chips
  • 1 cup butterscotch chips
  • 1 cup coarsely chopped walnuts
  • 1 cup sweetened shredded coconut

  1. Preheat the oven to 325°F. Butter the bottom and sides of a 9-by-13-inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Butter the parchment.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
  3. n the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Add both sugars and beat until well incorporated, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla.
  4. With the stand mixer on low speed, add the dry ingredients, mixing just until incorporated. Using a rubber spatula, stir in the chips, nuts and coconut. Spread into prepared pan and use an off set spatula to smooth the top.
  5. Bake for about 40 minutes, until golden brown and a tooth pick inserted in the center comes out clean. Transfer the pan to a rack and cool for about 15 minutes before using the parchment handles to lift the bars out of the pan. Cool completely on wire rack before cutting into squares and serving.

Source: Baking: From My Home to Yours

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18 Responses to Chewy, Chunky Blondies

  1. I love butterscotch, and these bars look delicious!

  2. I love blondies but these look so delicious with the chunks in them especially the butterscotch!

  3. i love chocolate chip blondies!! esp. paired with some good coffee :). i haven’t used butterscotch chips yet, i’ll have to look for that!

  4. Ellie says:

    I think i’ve only tried butterscotch a few times before! but these look soo moist and chewy! 🙂

  5. So many cookie combinations and so little time. I’d eat any of those alternatives you mentioned.

  6. briarrose says:

    All little bit of everything and all of it yummy. These look like they would hit the spot. 🙂

  7. Wow these blondies look amazing! I definitely prefer blondies to brownies and I love how you can add whatever goodies you like!

  8. Dana Newell says:

    Made these tonight. They are YUMMMMMMMMY! Especially with coffee ice cream.

  9. Ooooooh sounds so yummy 🙂

  10. Jenny says:

    Omg those look so chewy and decadent! I need to make some serious blondies ;D

  11. These look awesome. Just another recipe I’ll have to “borrow”.

  12. These sure won’t last long at my house! Wow, they look so moist and delicious. Might have ride my bike a few extra miles today so I can justify making them!!!!

  13. Sara says:

    I love this recipe from Dorie’s book. I once added M&Ms and white chocolate chips – they’re so rich and were quickly devoured. I’ll have to try themagain with different add-ins.

  14. Nummy!! I totally dig easy recipes where it’s easy to put things in and take them out. Whenever I find a recipe where I can swap things I usually adapt it to what my family likes and file it into our favorites. These look delish and so easy. I’m at that point in the day where I wish I chose something a little easier… I’m doing a ten-layer cake right now with three different cake batters (wish me luck… almost all out of eggs!)

  15. YUM! I love that you used butterscotch! 😀

  16. Pingback: Snickerdoodle Blondies | Sweet Pea's Kitchen

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