Kitchen Sink Blondies

These don't really look like blondies, do they?

Well, joke's on all of us.  These bars are are blondies through and through.  I know they look like brownies, but the only chocolate in these are the chips!

 

This recipe is based off Jill O'Connor's recipe from Sticky, Chewy, Messy, Gooey called Big Blondes.  I was looking for a blondie recipe to help me use up all of the random things in my pantry, and this recipe really did the trick.  I just added my own additions and changed the amounts to fit my tastes.

I think the dark color of the blondies comes from the use of dark brown sugar and my addition of chopped soft caramels.  The caramels give the blondies these little pops of extra chewiness and sweetness.

So if you're bored today, or snowed in with your families like so many of us, you've probably got the basics for this recipe and can add whatever you like to make them your own.  I'm sure all the moms out there would just love to make some sugary treats for their already wound-up children, right?

Kitchen Sink Blondies

1 stick butter

1 1/2 cups dark brown sugar

2 eggs

1 1/2 tsp vanilla

1/2 tsp salt

1 cup all purpose flour

3/8 tsp baking powder (heaping 1/4 tsp)

1- 1 1/2 cups chopped nuts (I used walnuts)

1/2 cup sweetened coconut

1 cup chocolate chips (I used semi-sweet, feel free to use multiple types)

1/2 cup chopped caramels or candy bars

1.  Preheat the oven to 350 degrees.  Spray a 9x9 pan with cooking spray.

2.  Melt butter and brown sugar together in a saucepan over medium heat.  Cook, stirring constantly, until the butter and sugar are blended, completely melted and starting to bubble at the edges.  Remove the pan and let cool slightly.

3.  In a bowl, whisk together the eggs, vanilla and salt.  Slowly whisk the cooled butter and sugar mixture into the eggs just until combined.  Whisk in the flour and baking powder to form a loose batter.  Wait for the batter to cool a bit before adding the other ingredients.

4. Stir in the remaining ingredients into the cooled batter.  Pour the batter into the prepared pan and bake until the top is shiny, slightly crackled, and firm to the touch, 30-35 minutes.  A toothpick should come out with moist crumbs clinging to it.  Let cool completely before cutting into squares.