RECIPE FROM PAT BRANNING’S NEW COOKBOOK: SOUTHERN TRADITIONS (click here to purchase the book)
If you love butterscotch, these brownies are for you. This recipe is tried, tested, and loved by anyone who ever took a bite! Fantastic served alone or with coffee ice cream. Yields 36 bars, each roughly 2.25 x 1.5 inches
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter at room temperature
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
11 cup chocolate chips
1 cup Heath Toffee Bits
1 cup walnuts, coarsely chopped
1 cup sweetened shredded coconut
Take out a 9 x 13 inch baking pan. Place it on a baking sheet.
Beat butter until smooth and creamy. Add both sugars and beat for about 3 minutes. Add the eggs one by one, beating for 1 minute after each addition, then add the vanilla extract. Using the low speed on your mixer, add the dry ingredients, mixing just until incorporated. With a wooden spoon, mix in the nuts, chips and coconut. Scrape batter into buttered pan and use a spatula to even the top.
Bake for 40 minutes or until a 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 nicely browned.
Recipe courtesy of Pat Branning’s book Southern Traditions. Book can be purchased in our store or online HERE.