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Loaded Blondies

Loaded Blondies: Decadent Chewy Bars for a Sweet Fix

Loaded Blondies are chewy cookie bars packed with semisweet chocolate chips, butterscotch, and coconut, perfect for quick indulgence.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 32 bars
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondie Base
  • 2 cups All-purpose flour Can substitute with a gluten-free blend.
  • 1 teaspoon Baking powder Ensure it's fresh for optimal results.
  • 1/2 teaspoon Baking soda Do not substitute; it is key for texture.
  • 1/2 teaspoon Salt Can reduce to 1/4 teaspoon for less saltiness.
  • 2 sticks Unsalted butter Use margarine for a dairy-free version.
  • 1 1/2 cups Brown sugar Can substitute with coconut sugar for a lower glycemic index.
  • 1/2 cup Granulated sugar Can replace with powdered sugar for a different texture.
  • 2 large Eggs Egg substitute: 1/4 cup unsweetened applesauce per egg.
  • 1 teaspoon Vanilla extract Use pure vanilla for best flavor.
For the Loaded Goodness
  • 1 cup Semisweet chocolate chips Substitute with dark chocolate for a richer taste or dairy-free chips.
  • 1 cup Butterscotch chips Can use white chocolate chips as an alternative.
  • 1 cup Chopped pecans Substitute with walnuts or omit for nut-free blondies.
  • 1 cup Sweetened coconut Use unsweetened coconut flakes for a less sweet version.

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Electric mixer
  • Baking sheet

Method
 

Step‑by‑Step Instructions for Loaded Blondies
  1. Preheat your oven to 325°F (160°C) and butter a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Beat the unsalted butter until creamy, then add the brown sugar and granulated sugar until fluffy.
  4. Add eggs one at a time, beating well after each addition, and mix in the vanilla extract.
  5. Combine the dry mixture with the wet ingredients until just mixed. Do not overmix.
  6. Fold in the chocolate chips, butterscotch chips, pecans, and coconut until evenly distributed.
  7. Pour the batter into the prepared pan and smooth the top. Bake for about 40 minutes or until edges are slightly pulling away.
  8. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. Cut into squares and serve immediately or store in an airtight container.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 30mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Tips include using room temperature butter, avoiding overmixing, and cooling before cutting for best results.

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