Dorie Greenspan’s Chewy, Chunky Blondies

I told you I’d be backkkk (with a really good recipe, too)! As always, when I have no idea what to bake, I turn to my trusty Dorie Greenspan. This time, these blondies caught my eye because they had toffee and chocolate! Score! Blondies are basically brownies, but more of a cookie texture and blonde instead of brown. :) I always thought the name was so cute.

These tasted amazing, straight out of the oven and after they’ve cooled. I can only imagine how good they’d be with a bowl of ice cream. Mmm.. that’s definitely pizookie status! I left out the coconut and nuts, just because I wasn’t feeling either at the moment, but feel free to add them in to your liking. Heck, add whatever you want it… it’s just one of those recipes that can be easily adapted. Enjoy!

Chewy, Chunky Blondies
(Source: Dorie Greenspan “Baking: From My Home to Yours” p.109)

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.




  1. says

    I was flipping through Dorie’s the other day when I needed a blondie fix. I turned to Alice Medrich in the end, but looking at your beautiful photos made me wish I gave this one a go too! :P

  2. says

    Being an Aussie, I only was recently acquainted with Blondies via Martha, and I think they are awesome!
    The ones you made look absolutely delicious! Toffee & chocolate = win!

  3. says

    I would really like to try Blondies, I have never had them you know! I don’t think they are big in Canada but they have been making the rounds in blogworld so it must happen.

  4. says

    ovenhaven- oh, i always turn to dorie in the end. i can’t help it! haha there hasn’t been a recipe that disappointed me yet.

    apparentlyjessy- i agree! :)

    jennifer- i’ll second that about dorie.

    justin- go for it!

    duo dishes- i’ll save you one!

    caageson- thanks! i’m glad too!

    katerina- oh yesss, you must try them! they are to die for.

    lily- they are :)

    sweets by m- thanks!

  5. Heather says

    quick question. I’ve noticed that all the food bloggers who post this mentioned putting the 9×13 pan on a baking sheet at the beginning. So this might sound silly, but does that mean you put the pan in the oven on a baking sheet? and what’s the purpose of putting the pan on the sheet? thanks!


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