Tuesday, February 16, 2010

Chewey Toffee-Coconut Blondies

D.C. experienced record snowfall last week, so what better way to celebrate being snowed in and working from home 4 days in a row than baking a nice batch of toffee blondies! After the 40 minute walk home (thanks to gridlocked intersections and a metro shut down) from a happy hour this evening I decided it was time to try out the recipe I had been eyeing all week.

I know there are others out there like me who LIKE chocolate but just don’t LOVE it. Yes, I admit that I DON’T LOVE CHOCOLATE. Don’t hate me for being honest. These blondies are dedicated to everyone out there who has always wanted to say those words out loud.

The thing I like best about blondies is that you have every bit of brownie goodness with a combination of other amazing flavors. With this recipe you can really use any type of chocolate you’d like (white, dark, semi-sweet, bitter-sweet), but I chose to use dark chocolate from my trip to Ecuador and chopped up some heath bar as well. I also added coconut for a nice contrast.

What more could a girl want?!

Chewey Toffee-Coconut Blondies
Adapted from Dorie Greenspan 

2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks 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
1 cup chocolate pieces (I used dark)
1 cup Heath Bar pieces (chopped)
1 cup coarsely chopped walnuts (I omitted these)
1 cup sweetened shredded coconut

Preheat the oven to 325 degrees F and butter a 9×13-inch baking pan (I like to use Pam spray with flour).
Mix together the flour, baking powder, baking soda and salt in a medium size bowl.
In a stand mixer fitted with the paddle attachment, or using 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, 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 wooden spoon, stir in the chocolate, toffee bits, coconut, and nuts (if you’re using). Scrape the batter into the buttered pan and use the spatula to even the top as best you can. (Helpful hint: spray the back of the spatula or wooden spoon with Pam before you spread the batter in the pan.)
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 and enjoy!

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