Kitchen Sink Blondies
The recipe Kitchen Sink Blondies can be made in around 1 hour. This recipe serves 12 and costs 99 cents per serving. One serving contains 552 calories, 6g of protein, and 31g of fat. A mixture of unsalted butter, sweetened shredded coconut, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. 20 people have made this recipe and would make it again. A few people really liked this side dish. It is brought to you by Lemon Sugar. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so outstanding. If you like this recipe, take a look at these similar recipes: Everything but the Kitchen Sink, Kitchen Sink Cookies, and for Kitchen Sink Cookies.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
3/4 teaspoon baking powder
1/2 teaspoon baking soda
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips
2 large eggs
2 cups all-purpose flour
1 1/2 cups (packed) light brown sugar
1/2 teaspoon salt
1/2 cup sugar
1 cup sweetened shredded coconut
1 cup butterscotch chips or Heath Toffee Bits
2 sticks (8 ounces) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 cup coarsely chopped walnuts
Equipment:
baking paper
baking sheet
baking pan
oven
stand mixer
hand mixer
whisk
spatula
blender
frying pan
knife
Cooking instruction summary:
Center a rack in the oven and preheat the oven to 325 degrees (F). Butter a 9×13-inch baking pan and put it on a baking sheet. Line pan with parchment paper so paper flaps hang over the side of the dish. This will help you remove the brownies later.Whisk together the flour, baking powder, baking soda and salt.In a stand mixer fitted with a paddle or using a hand mixer, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Turn the mixer 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 coconutScrape the batter into the buttered pan and use the spatula to even the top as best you can.Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes 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 and cool for about 15 minutes before using the parchment to move the blondies out onto another rack. Allow to cool completely, and enjoy!
Step by step:
1. Center a rack in the oven and preheat the oven to 325 degrees (F). Butter a 9×13-inch baking pan and put it on a baking sheet. Line pan with parchment paper so paper flaps hang over the side of the dish. This will help you remove the brownies later.
2. Whisk together the flour, baking powder, baking soda and salt.In a stand mixer fitted with a paddle or using a hand mixer, beat the butter on medium speed until smooth and creamy.
3. Add both sugars and beat for another 3 minutes, until well incorporated.
4. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Turn the mixer 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
5. Scrape the batter into the buttered pan and use the spatula to even the top as best you can.
6. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown.
7. Transfer the pan to a rack and cool for about 15 minutes before using the parchment to move the blondies out onto another rack. Allow to cool completely, and enjoy!
Nutrition Information:
covered percent of daily need
