There are a few recipes that every baker should keep close at hand as their go-to recipes! In my opinion, that short list should include an amazing Chocolate Cake/Cupcake recipe, Vanilla Cake/Cupcake recipe, Brownies, Chocolate Chip Cookies and THESE Blondies!
This recipe for Kitchen Sink Blondies is perfect for adding in “everything but the kitchen sink!” It’s an easy blondie bar recipe for you to mix and match additions of your choice… chocolate chips, butterscotch chips, nuts, coconut… the options are almost endless!
Last week, as I was thinking of making a batch of blondies, I was undecided on what additions to mix-in. I pulled out my bin of assorted “chips” and found I had quite an assortment of 1/2 and 1/4 filled bags. I realized many of us likely have this “problem” and figured instead of choosing what to add in… I’d just add it all!
The results of my little experiment were amazingly delicious! These Blondies are thick, chewy, moist and flavorful! I know I’ll be using this recipe again and again to use up my mis-matched assortment of baking goodies.
How to Make Kitchen Sink Blondies
Kitchen Sink Blondies
- 1 cup granulated sugar
- 1 1/4 cups brown sugar
- 1 cup unsalted butter melted
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups mixed chips your choice, see notes
- 1 cup chopped nuts your choice, see notes
- Preheat your oven to 325*F and line a baking pan with parchment (or foil). Leave some paper hanging over the sides, so you can easily pull the bars out of the pan after baking. Lightly butter any portion of the pan that is not covered in paper (this should be the two shorter sides of the pan)
- If desired, chop and then toast nuts of your choice, and/or coconut (see recipe notes). Spread on a baking sheet and then bake in preheated oven (325*F) for 3-6 minutes (keep a close eye on them, as nuts and/or coconut can burn quickly). When fragrant and golden, set aside to cool.
- In a large mixer, blend together both sugars and warm, melted butter. Blend until well combined, then add eggs (one at a time) and vanilla and continue to blend until fully combined. Stop mixer.
- In a separate bowl whisk together flour, baking powder and salt. Then, while the mixer is on low, slowly add the flour to the butter/sugar mixture. Stop the mixer immediately when you have added all the flour.
- Add mix-ins of your choice (chips, nuts, coconut) to the mixing bowl and blend just until evenly incorporated.
- Scoop dough into prepared pan and spread with an off-set spatula (the surface should be level before baking).
- Bake 35-40 minutes, or until the top is golden brown and there is no wet batter visible.
- Remove from oven and allow to cool FULLY before cutter (1 hour or more). For easiest cutting, run a knife around any edges of the bars that are touching the sides of the pan, then pull up on the parchment paper and place the giant bar on a cutter board. Cut with a serrated knife, wiping off between cuts as needed.
What size pan do you use?
Thanks for posting this recipe! The blondie recipes I have tried in the past were often too dry, but your recipe was exceptional! Thank you for adding it! It was a big hit in our home. Everyone thought the butterscotch would not taste good, but they made the bar more delectable.
Thank you again!