Growing up, whenever my sisters or I had to make some kind of baked goods for a school bake sale, team pasta party, or family barbecue, our mom always suggested the same thing — “Make a batch of blondies and brownies.”
Now, blondies and brownies aren’t a novel concept by any means — anyone can follow the recipe on the back of a bag of Tollhouse Chocolate Chips, and anyone can go buy a box of Betty Crocker brownie mix and call it a day. I have exactly zero issues with the Tollhouse recipe — it’s a classic. On the other hand, boxed brownie mix is a cardinal sin of baking. Don’t do it. Ever. Brownies are not difficult to make and boxed brownie mix tastes like the cardboard box in which its sold. But I digress — that’s a rant for another time.
While blondies are an unassuming, presumably boring addition to a dessert spread, they are actually the crowd pleaser to end all crowd pleasers. We had a few (read: 20, much to our mother’s chagrin) friends to the beach over Labor Day Weekend and needed a quick dessert option for people to snack on throughout the day, so we commissioned our youngest sister, Kristina, to making three batches of blondies.
Well, Kristina and the blondies were the MVPs of the weekend — it was the hottest topic of conversation and our friends are STILL raving about them.
This is our go-to recipe with a few mix-ins. Experiment with your own combination of additions — toffee chips, peppermint sticks, nutmeg, walnuts, white chocolate chips…anything your little heart desires.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
3/4 cups granulated sugar
3/4 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips
1/2 cup toasted coconut
1/4 cup chopped almonds
Preheat the oven to 375 degrees. Grease a 9 x 13-inch pan (really any size square or rectangular pan will do) and set aside.
In a medium bowl, sift together flour, baking soda, cinnamon and salt. Set aside.
In a large bowl (or stand mixer, cream butter and sugars together. Add eggs, one at a time, beating for one minute after each. Add vanilla extract and beat until incorporated. Fold in chocolate chips, toasted coconut, and almonds. Mix batter until evenly distributed.
Place batter into greased pan and press down until pan is covered. Bake for 27-30 minutes until golden brown on top. Let cool for about 20 minutes before slicing and serving.