Cowboy Blondies Have Everything But the Kitchen Sink—I Love Them
Ingredients
- 112 g unsalted butter
- 312 g light brown sugar
- 2 large large eggs
- 130 g unsweetened peanut butter
- 1 teaspoon vanilla extract
- 200 g all-purpose flour
- 50 g rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 170 g semisweet chocolate chips
- 115 g chopped pecans
- 75 g unsweetened coconut
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Instructions
- Arrange a rack in the center of the oven. Line an 8x8-inch square pan with parchment paper, leaving an overhang on two sides.
- In a large microwave-safe bowl, add the butter and heat it in the microwave for 20-second intervals, just until melted. Set aside to cool for 5 minutes.
- Whisk the brown sugar, eggs, peanut butter, and vanilla into the butter. Beat until smooth, about 1 to 2 minutes.,Add the flour, rolled oats, baking soda, baking powder, and salt. Fold the dry ingredients into the wet ingredients until no streaks of flour remain.
- Add the chocolate chips, pecans, and coconut and fold in until incorporated.
- Transfer the batter to the prepared pan; it will be thick. Smooth into an even layer.,Bake the blondies on the middle rack of the oven until risen, set, and a toothpick comes out clean or with moist crumbs (not wet batter), 30 to 40 minutes.
- Set the pan on a wire rack and let the blondies cool completely, 1 to 2 hours.,Use the parchment overhang to lift the cooled blondies out of the pan and use a sharp knife to slice the blondies into 16 squares and serve.,Leftover blondies can be stored in an airtight container at room temperature for up to 4 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original