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Blondie bar recipe

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
Cook Time 45 minutes
Total Time 1 hour 5 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

Method

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. When the blondie's are completely cool, cut into 1½" squares (remember they are rich).

Cooks 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.