Blondie Chip-Blitz Bar Recipe
Sweet, Salty, and Fabulously Chunkie!
I have always loved a good Blondie Bar! Yum! The perfect bar is soft but chewy, buttery and full of sweet brown sugar. Just thinking about it makes my mouth water but let’s just stop there. This post is not about the classic blondie and this is no basic blondie recipe. Nope. I am raising the bar on the bar! In attempt to “one up” (or maybe two or “three up”) the standard, I’ve gone all out. First, let’s perfect the blondie itself and bake it in a pie dish. This will give every piece a slightly crunchy crust but a soft center. Next let’s mix in a little coconut to make the texture even more chewy. And third, we are going to blitz the top with nuts, chips and even crumble. Whoa. Now, serve this blondie warm with ice cream! You’ll be in heaven.
I chose to make and add crumble to my blondie. This crumble is the type of crumble that you would put on a muffin prior to baking. I happen to keep some in my freezer for my next batch of muffin or coffee cake. Although the crumble is completely optional, I think its presence is a nice addition to the taste, look and crunch. If you are opting out, just scroll down for the rest of the recipe.
Crumble Topping (optional)
Ingredients:
1/4 cup butter melted (slightly cool)
1/3 cup white granulated sugar
1/2 cup all-purpose flour
pinch teaspoon salt
Directions:
Mix all of the dry ingredients together in a mixing bowl (I use my Kitchenaid). Using the paddle attachment with the mixer on low, pour the (slightly cooled) melted butter into the dry ingredients and continue to mix until you get large crumbs. Remove from the mixer and finish by hand if needed. Work the crumble through your fingers to achieve the size crumble that you are looking for. Spread the raw crumble on a baking pan and chill in the refrigerator for a minimum of one hour before using. You can also store the crumble in an air-tight container and place it in your freezer for future use.
BLONDIE CHIP-BLITZ RECIPE
Batter Ingredients:
1/2 cup Butter
1 1/2 cup Light Brown Sugar (packed)
2 Eggs
1 1/4 cup All-Purpose Flour
1 1/2 teaspoons Baking Powder
3/4 teaspoon Vanilla
1/2 teaspoon Salt
1/2 cup Shredded Sweetened Coconut
Toppings Ingredients
1/2 cup Butterscotch Chips
1/3 cup White Chocolate Chips
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Chopped Pecans
1/4 cup Crumble (optional see recipe above)
Directions:
Preheat a conventional oven to 325 degrees Fahrenheit.
Using a mixer with a paddle attachment, cream the butter and sugar together (about 2 minutes). Add the 2 eggs and vanilla. Continue to blend until combined. Scrape down the sides of the bowl and blend for an additional 30 seconds or so.
Add the flour, baking powder and salt. Mix just until combined.
Add the coconut. Mix just until combined.
Pour the batter into a 9 inch pie plate sprayed with pan spray. Make sure batter is evenly spread out.
One by one, sprinkle the toppings on the batter. Gently pat down the toppings to ensure adhesion.
Bake at 325 degree Fahrenheit until the center of the batter is starting to set - approximately 35 minutes. Ovens and cooking times vary. The “pie” will be just starting to slightly souffle at the top. Check the center by inserting a paring knife in the middle. Note: The knife will not come out clean but batter will show signs of setting and not appear to be raw. Do not over bake.
Remove from oven and cool.
Serve at room temperature or warm. Top with chocolate sauce and ice cream.
Warning… highly delicious and addictive! Apply stretchy pants as needed.
