Monday, September 20, 2010

blondies with dark roots

I was a blondie with dark roots up until last Friday.  My hair is looking much better.  I really like the make up of a blondie and probably like them better then brownies but, I can't seem to find the exact recipe to nail the blondie.  These are good and are even better the next day.  They are a little cakey then I would like  but, the chocolate and the coconut makes these moist bars taste like a big samoa cookie.  I love samoas so, no complaints from me.  Next time to make it even more samoa like I will just up the coconut and dark chocolate chips and forget the butterscotch.  
blondies with dark roots
adapted: guy fieri
  • Cooking spray
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 1/3 tablespoons ( 1/3 cup) unsalted butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup dark chocolate chips or chunks
  • 1/2 cup butterscotch chips


Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with cooking spray. Whisk the flour, baking powder, baking soda and salt in a small bowl.
Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the egg and vanilla. Add the flour mixture and mix on low speed until just combined. Fold in the coconut and chips with a wooden spoon.
Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the pan before slicing.

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