Chewy Chunky Blondie

Although, I am attempting to bake with Dorie, each week, there are too many good recipes in her book, to limit me only those.  When, I first got the book, I started placing stickies on the pages that interested me but almost every page got a sticky note. 
I was baking specifically for my class and I saw this Blondie recipe and the word, "chewy" jumped out at me.  Before, I share this delicious recipe, I want to share some cookies, my five year old granddaughter made in school or at home (Not sure which batch this is from...).  She also helped me bake some which I plan to share with you later.  They were super.

Blondies - oh so chewy

From Baking from My Home to Yours - Dorie Greenspan  page 109   (adapted slightly)

Ingredients:

2 cups all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon bakiing soda

1/2 teaspoon salt

2 sticks margarine at room temperature (8 ounces)

1 1/2 cup light brown sugar (I use Brownulated)

1/2 cup sugar

2 eggs

1teaspoon pure vanilla extract

6 ounces bittersweet chocolate chunks

3 ounces chocolate chips (semi-sweet)

3/4 cup butterscotch chips

1 cup coarsely walnuts

1 cup shredded coconut (I didn't use.)

Method: 

• 
  
  Preheat oven to 325 degrees.
  
  
  
• 
  
  Spray with cooking oil a 9 x 13 baking pan.
  
  
  

• Place baking pan on a cookie sheet.
• Whisk together, flour, baking powder, salt, and baking soda.
• In large bowl, with a mixer, beat margarine until smooth and creamy.
• Add brown and white sugars and beat until incorporated.  (about 3 minutes)
• Add eggs, one at a time.  Beat one minute after each addition.
• Reduce mixer speed to low and add dry ingredients.  Mix only until they disappear into batter.
• Using rubber spatula, stir in chips and nuts.   (In place of coconut, I added some additional chopped nuts.)
• Use spatula to scrape batter in prepared baking pan.
• Bake for 40 minutes or until a knife inserted into center of blondies, comes out clean.  They should pull away from the sides of the pan and be a honey gold in color.
• Transfer pan to a rack and let cook for fifteen minutes.
• Turn blondies out on another rack.
• Let blondies cool to room temperature,

I added a step.  When, I took the blondies out of the oven, I sprinkled the top with chocolate chips to cover, and spread them out, for an easy icing.  They did not need the icing but I was bringing these to my students who love chocolate.

Makes about 32 bars.

What I like best about these is the chewiness with every bite.  Opposed to a soft cake, this had a definite bite to it.