Recipe#8075

Title: Blondies 11

From: Kris Shannon kris@npo.net 
 Newsgroups: rec.food.baking 
 Subject: Blondies 
 Date: Tue, 15 Dec 1998 10:36:54 -0600 
 Message-ID: <36769026.48871139@npo.net> 

Makes 12 servings
 12 tablespoons butter, softened
 1/4 cup sugar
 3/4 cup brown sugar, packed
 1/2 teaspoon salt
 3 eggs, room temperature
 1/2 teaspoon vanilla extract
 1-1/4 cups flour, packed
 1-1/2 teaspoons baking soda
 3/4 cup shredded unsweetened coconut
 1/4 cup butterscotch chips
 In a large mixing bowl, cream butter, sugars and salt by hand using
 a wooden spoon. (If using an electric mixer, use the lowest setting.)
 Add eggs, one at a time until each is fully incorporated before
 adding the next. Add vanilla extract and mix well.
 In another bowl, combine flour and baking soda. Fold into butter-egg
 mixture. Do not overmix.
 Fold in coconut and butterscotch chips and set aside.
 Brush all sides of a 9-inch sqare baking pan with softened butter
 or baking spray. Line bottom and sides of pan with parchment paper.
 Spread batter into pan using a spatula to smooth batter and evenly
 distribute.
 Bake in a preheated 325-degree oven for 35-45 minutes or until
 inserted toothpick comes out clean. Allow to cool completely at
 room temperature. Cover and store at room temperature overnight
 before cutting. Keep cut blondies tightly covered or wrapped in
 plastic to store.