Tuesday, July 27, 2010

TWD: Chewy, Chunky Blondies

Hands down, this is one of my favorite recipes from the book. I've made these numerous times. The first time I followed the recipe as written, then I veered off course and I never looked back.

I lent my cookbook to a friend before I joined the TWD book. She had it for about two weeks. She wrote her notes on Post-its and left them on the pages of the recipes she had baked. On the page with this recipe, the note says, "Perfect. Imade these twice."

This version was without coconut. I truly don't feel that it adds all that much. Plus, I don't like it. This is a simple bar cookie. It comes together very easily. The only trick is the baking time. This batch baked for 25 extra minutes, and the bars were just the way I like them, moist and very chewy. I used cappuccino chips, chocolate chips, and toasted almonds for this batch. I would do it again in a heartbeat.

Here's a bit of a close up. The top crust did separate from the rest of the bars a bit. It was a nice contrast to the chewy of the interior.

Here's the whole batch ready to go to a friend's house. They did not last long.

Thank you, Nicole, of Cookies on Friday for letting me re-live this deliciousness.

20 comments:

Clivia said...

These are becoming a favourite with my family too. Love your photos!

Cakelaw said...

I agree - these were so good.

cindy said...

My top crust also separated a bit--almost like a flaky pastry!

chocolatechic said...

These were fabulous.


I didn't add coconut either...blech!

Or chocolate...shocker....

Just butterscotch and toffee...perfection.

Karen said...

It is fun how versatile these are. I like how the top separated on yours. Yum!

Nickki said...

These blondies are my favourite Dorie recipe hands down! Yours look so good.

Beth said...

They look wonderful!!

Lainie said...

Yes. Good stuff indeed. The comment I wrote by the recipe for myself was "Worth the price of the book."

Mmmmm....

My trick, when I make these for other folks / occasions, is to bring the middles and keep the edges for myself. Greedy, I know. But you know I just wnat to give them the pretty pieces!

Lillian said...

Cappuccino chips and almonds -- perfect together. Next time!

Sweet and Savory said...

These are the total package - cookies. They have everything, we can dream of. If they don't, we can just throw them in.

Yours look ever so tempting.

spike. said...

I've made these a few times before too so I skipped this week. I can see why you love it!

Peggy said...

I think these are one of my favourites as well. I love the coconut in them though. But they are so versatile, aren't they? Look delicious.

Amber Marie said...

This is the first time I've made these. Can't wait to experiment with different combinations. Cappachino chips sound great!

Megan said...

The top crust on mine separated as well (both times I made them, that is). And I am glad to see that I'm not the only one that happened too!

I've missed reading your blog and am glad to be back in action!

Susan said...

I can see these becoming favorites around here. Yours look great!

Katrina said...

These certainly are great and so versatile for whatever you want to put in them.
They look great!

Pamela said...

I agree that the coconut is sort of hidden with all of that other goodness going on in these. Next time, I might leave it out, too. And there will be a next time. One of my favs, too!

Kayte said...

Not surprised you didn't put in the coconut! Where are you all getting all these fancy chips everyone used this week? I must get a better chip supplier. I am sadly lacking in fancy chips for things like this. They look great. No need to tell you they were a hit with the guys here, right? Right.

Nicole said...

My crust separated a bit from the crust too, but they were still really good. Your combination of add ins sound really good; I'm sure they weren't missing anything without the coconut. Thanks for baking with me this week!

steph- whisk/spoon said...

yes, this is a great recipe-- everyone loves it!