As promised, here is a delicious baked good. Actually, this is no ordinary delicious baked good - it's an extremely yummy and perfect blondie. It's filled with toffee bits, chocolate chunks, coconut and walnuts, and is nice and dense and chewy (and a little too addictive). This comes from my favourite baking book, Baking: From My Home to Yours - a book that I would love to just live in. Every time I open it it makes me happy.
The other day I found Abby hiding under her cube and playing with her blue ball toy. She adores the cube and as you can see it's not exactly cube shaped anymore because she plays with it so much. She loves just hitting the top of it with her paw because it goes up and down. Kind of strange but really cute.
If this sounds good, you migh also like:
Double Chocolate Coconut Cookies
Peanut Butter Squares with Milk Chocolate and Oats
Hello Dolly Bars
Chewy, Chunky Blondies
Adapted from Baking: From My Home to Yours
2 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 ounces (1 cup) unsalted butter, room temperature
1 1/2 cups packed light brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
6 ounces bittersweet or semisweet chocolate, chopped into chips, or 1 cup store bought chocolate chips
1 cup toffee bits
1 cup coarsely chopped walnuts
1 cup sweetened shredded coconut
Center a rack in the oven and preheat the oven to 325F. Butter a 9×13-inch baking pan and put it on a baking sheet.
Whisk together the flour, baking powder, baking soda and salt.
Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed 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. Scrape the batter into the prepared pan and use the spatula to even out the top.
Bake for about 40 minutes, or until a thin 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 honey brown. Transfer the pan to a rack and cool for 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.
Cut into 32 bars.