BlondiesPrint Recipe

And just like that it was Autumn! A rapid drop in temperature and afternoon storm transformed an idyllic afternoon into a gloomy one. People scurried through the streets trying to take shelter, vacant cabs were hard to come by and playdates were moved from parks to unprepared homes.

We fell into the latter and had a stream of children arrive with very little notice. I had these blondie ingredients on hand and after throwing everything together, I managed to pop them in the oven so they were ready just in time for afternoon tea.

I have to say that blondies fresh from the oven, warm and slightly fudgy, are a crowd pleaser and this recipe makes a large quanity so there will certainly be enough to feed the masses. So while you are contemplating these, I am going to dig out our cold weather coats and boots.

Ingredients
2 cups (4 sticks) unsalted butter at room temperature
1 1/2 cups granulated cane sugar
1 1/2 cups dark brown sugar, firmly packed
4 large eggs
1 tablespoon + 1 teaspoon pure vanilla extract
4 1/2 cups unbleached, all-purpose flour
1 teaspoon fine sea salt
1 teaspoon baking soda
2 cups shredded unsweetened coconut
1 1/2 cups peanut butter chips
1 1/2 cups mini marshmallows

Preheat the oven to 180c/350f.

Using an electric mixer (counter-top or hand-held), cream together the butter and sugars.  Add the eggs, one at a time, mixing well after each addition. Add the vanilla. In another bowl, whisk together the flour, salt and baking soda. Add the flour mixture to the butter mixture in three parts, combining well after each addition. Using a wooden spoon, fold in the coconut, peanut butter chips and marshmallows.

Using a rubber spatula, spread the batter evenly in a nonstick or parchment-lined standard cookie sheet (12″ x 18″) with a 1″ rim.  Bake for 15 minutes, cover loosely with a piece of aluminum foil and bake for an additional 12 minutes. Let cool completely and then cut into 60 squares; they will be soft and chewy on the inside.

Notes: If you have trouble finding peanut butter chips, they can be purchased on Amazon in larger quantities. You can also substitute them with white chocolate drops – the peanut flavour will be lacking but the blondies are just as delicious!

Source: Chef Kate

© 2011, Michelle. All rights reserved.