Move over brownies: Give blondies their day

Bonjour! Bonjour!

I won’t wax poetic over my love of brownies – I’ve done that already. But give me a moment to sing the praises of blondies. Actually, a moment to praise these particular blondies – my favorites.

Blondies are not pale brownies, they’re a singular category of deliciousnes. Because they’re made with brown sugar, they’re a little chewy and their flavor tilts caramel-butterscotch. I’ve veered a bit away from tradition and added a tad more granulated sugar than is usual, but I love the balance it gives these. I’ve also gone a little wild with add-ins. These have chopped chocolate, shredded coconut and toasted nuts stirred into them.

Of course, I’ve got preferences, and of course, you must too, so here’s what I like and here’s “permission” to do what you like.

In the spirit of more is more, I love these with ice cream. Specifically, coffee ice cream. And I wouldn’t say “no” to a drizzle of hot fudge sauce.

If you make them, bake and tell by tagging me on Instagram or Facebook or leaving a comment on this post. I’d love to see your blondies and I’d really love to know how you tweaked them and what you served them with.

Bake-on and I’ll see you back here on Tuesday!

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Makes 16 blondies

Center a rack in the oven and preheat it to 325 degrees F. Butter or spray a 9-x-13 inch baking pan.

Stir the chopped chocolate, pecans and coconut together. In another bowl, whisk together the flour, baking powder and baking soda.

Working in a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, both sugars and the salt together on medium speed for about 3 minutes, or until smooth and creamy.

Add the eggs one by one, beating for a minute after each goes in, then beat in the vanilla. Add half of the flour mixture and beat on low until almost – but not completely – incorporated. Add the remaining dry ingredients and again, beating on low, mix until almost incorporated. Add the chocolate, pecans and coconut and mix to blend – you can do this last little bit with a spatula, if you’d like. Scrape the batter into the pan and even the top as best you can – it’ll never be perfect.

Bake for about 40 minutes, or until a tester inserted into the center comes out clean. The blondies should pull away from the sides of the pan a little. Sometimes they puff up a little around the edges of the pan – they puff more with baking spray than with a buttered pan. Transfer the pan to a rack and cool for about 15 minutes before unmolding the blondies onto another rack. Invert onto a rack and let cool to room temperature right side up.

Cut into 16 bars – or cut whatever number, shape or size you’d like.

STORING: The blondies will keep for about 3 days at room temperature - wrap them well. They can be frozen for up to 2 months.

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