Rich and chewy, the non-chocolate cousin of the brownie, and this one is king of them all, introducing the Ultimate Blondie. Brown sugar, pineapple, coconut flakes, butterscotch pieces, white chocolate chips, and pecans create the perfect harmony of flavors in this upgraded take on a classic treat. This version is formulated from several of my favorite recipes, combining all the things I like best about each. I also wanted my dessert to be a bit taller than others, so I “raised the bar” so to speak. If you are looking for a decadent holiday cookie, these blondie’s are not only good, they are Rockin’ Good. I have to think if the three wise men could have gotten their hands on these golden bars of joy, they would have probably reconsidered their choice of gifts! And speaking of The Three Kings and a Rockin’ Blondie………………..

For some reason the blondie’s were begging me for some holiday plaid. So I tempered a small amount of white chocolate and butterscotch to pipe them their very own tartan.

I was just thinking for next time, how about a white chocolate & Baileys Irish Cream ganache on top? Hmmmmm. Hope you have a rockin’ good time making these delicious treats! Enjoy!

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Ultimate Blondie's

Rich and chewy, the non-chocolate cousin of the brownie, and this one is king of them all, introducing the Ultimate Blondie. Brown sugar, pineapple, coconut flakes, butterscotch pieces, white chocolate chips, and pecans create the perfect harmony of flavors in this upgraded take on a classic treat.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 48 Bars

Ingredients

• 1½ cups flour + 2 tablespoons
• 1½ cups light brown sugar
• 1¼ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup butter softened
• 2 large eggs lightly beaten
• 2 teaspoons vanilla
• ¾ cup toasted pecans coarsely chopped
• 1½ cups flaked coconut
• ½ cup butterscotch morsels
• ½ cup white chocolate chips
• ½ cup crushed pineapple 8 ounce can, drained and pressed to remove as much juice as possible

Instructions

• Heat oven to 350° F. Prepare an 8" x 8" baking pan or an 8" round cake pan by spraying with non-stick spray, and lining the bottom with parchment paper.
• Mix flour, baking powder, and salt and set aside. In another bowl, cream together the butter and brown sugar. Slightly beat the eggs in a small bowl and add to the sugar mixture. Add vanilla and stir just enough to combine.
• Blend in the flour a mixture, then add the coconut, nuts, pineapple, butterscotch and white chocolate. Do not over mix (overworking the batter will make the bars tough). Spread evenly into the pan (batter will be thick).
• Bake for 35 - 45 minutes or until lightly golden (baking times will vary based you your oven and choice of pan). Do not over bake. Cool for thirty minutes before turning out on a wire rack to complete cool.
• When the blondie's are completely cool, cut into 1½" squares (remember they are rich).

Notes

I like to serve desserts that are cut in to smaller pieces, this makes it easy for people to try several items without feeling guilty or filling up on just one.