I just realized but we have no blondie brownies on our website. In fact I have only made them one other time and they did not turn out, so I was a little leary on trying this recipe. But this recipe turned out fabulous, I changed the recipe a little and put macadamia nuts instead of walnuts, I really love walnuts but macadamia nuts are also one of my favorites and my Mom just bought a huge bag because they were on sale so I decided use those instead, and I'm glad I did.
Esther
2c. flour
3/4t. baking powder
1/2t. baking soda
1/2t. salt
1c. softened butter
1 1/2c. brown sugar
1/2c. sugar
2 eggs
1t. vanilla
6oz. chopped semisweet chocolate
1c. Heath toffee bits or butterscotch chips
1c. coarsely chopped macadamia
1c. sweetened shredded coconut
Heat oven to 325. Butter a 13x9 in. pan. Whisk together the dry ingredients, set aside. In a mixer beat butter on medium speed till smooth and creamy. Add both sugars and beat for another 3 min. or until well incorporated. Add eggs one by one, beating for 1min. after each addition, then beat in vanilla. Reduce the mixer speed to low and add 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 buttered pan and use the spatula to even the top as best as you can. Bake for about 40 min., or until knife inserted in the center comes out clean. The blondies should pull away from the sides of pan a little and the top should be a nice honey brown. Transfer the pan to rack and cool 15 min. before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temp. Cut into 32 bars.
