White and dark chocolate chip blondies

These chewy blondies are chock-full of goodies. They're quick and simple, and the perfect way to clean out a baker's pantry.

Kitchen Report
Stir white and dark chocolate chips, walnuts, and coconut into the blondie batter.

This is a blondie recipe I put together while watching the vice presidential debates. I wanted to make something simple that wouldn’t have me babysitting the oven the way a batch of chocolate chip cookies would. I also needed to use up the miscellaneous ingredients I had in my pantry leftover from making Presidential Cookies with recipes from Michelle Obama and Ann Romney.

After poking around online, I found this recipe to serve as my base and then added white and dark chocolate chips, walnuts, and toasted coconut to make a blondie brownie bar. 

The two cups of brown sugar (and no white sugar) makes for a really chewy blondie. The walnuts and coconut add a subtle nutty flavor and pair perfectly with the white and dark chocolate. Even if you don’t like coconut, you’ll still like these blondies, the texture of the coconut gets lost in the mix while still bringing another layer of flavor.

I shared them at the office – the whole point was to get the goodies out of my pantry – and they were a hit! And no one was pressured to cast a vote.

White and dark chocolate chip blondies

2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups packed light brown sugar
1 cup (2 sticks) butter, softened (I used 1 stick butter, 1 stick margarine)
1 teaspoon vanilla extract
2 large eggs
3/4 cups white chocolate chips
3/4 cups dark chocolate chunks
1/2 cup walnuts, chopped
1/2 cup toasted coconut

Preheat the oven to 350 degree F. Grease 13- x 9-inch baking pan. 

Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter, and vanilla extract in large mixer bowl until creamy. Add eggs one at time, combining well before adding the second egg; beat until light and fluffy. Gradually stir in flour mixture.

Stir in chocolate chips, walnuts, and coconut. Spread into prepared pan. 

Bake for 30 to 35 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

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