Ingredients:2 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 1/2 cups (light) brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup bittersweet/semi sweet chocolate chips
1 cup butterscotch chips or toffee bits (I chop up 3 Heath candy bars)
1 cup chopped pecans (optional)
1 cup sweetened shredded coconut
Directions:
Preheat oven to 325F. Grease a 9x13-inch baking pan.In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl (or the bowl of a stand mixer), cream together the butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, waiting until each is fully incorporated to add the next, then beat in the vanilla. With the mixer on low, gradually add in the flour mixture, stirring only until no streaks of flour remain. Stir in the chips, nuts and coconut by hand. Spread batter into prepared pan, using a lightly greased spatula to even it out. Bake for 35-40 minutes, or until a tester comes out with only a few crumbs. Cool blondies in the pan, but turn them out (and then reinvert them so the top is facing up) before slicing into 32 bars.
