Ultimate Blondies

While I was cruising the baking aisle at my local grocery store my eye spotted butterscotch baking chips.  I usually go straight for the chocolate chips when in this part of the aisle and then push on.  However, having not used butterscotch chips much in my baking, I was intrigued.  Into my cart they went.  I'm not sure why I don't use butterscotch chips much, because I do love butterscotch.  I've been known to eat my share of butterscotch pudding, butterscotch pie, and butterscotch candies.  But now that I had these butterscotch chips, I needed a recipe.  I started browsing around and this particular recipe caught my eye.  The ingredients almost convinced me that this was the recipe to try, but when I saw that it was by Dorie Greenspan, I was sold.  She hardly ever lets me down!

If you love brownies, but are looking for something a little different, definitely try this recipe.  No one component is overpowering, but rather everything just melds together very nicely.  Yum. :)

Ultimate Brownies

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 brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1 cup sweetened coconut


Directions:
Center a rack in the oven and preheat oven to 325. Butter a 9 x 13 pan.


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, about 3-5 minutes. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs 1 by 1, beating for 1 minute after each addition, then beat in 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 as you can.


Bake for 40 minutes, or until a knife inserted into the center of the blondies come 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 to 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 2 1/2 inches.


Source:  adapted from Baking: My Home to Yours, by Dorie Greenspan