Shelly's Recipe

DUMPY BLONDIES

Category: Brownies/Blondies

1 cup (2 sticks) butter
3 cups firmly packed dark brown sugar
4 large eggs
1 tablespoon pure vanilla extract
1 teaspoon salt
2 cups unbleached all-purpose flour
3/4 teaspoon baking powder

DUMP INGREDIENTS:
3 cups mixed nuts - I used one cup of pecans plus two cups of a mixture that included salted peanuts, whole almonds and walnut pieces
1 cup sweetened shredded coconut
1 cup crushed salted potato chips
1 cup white chocolate chips
1 cup semisweet chocolate chips

Position oven rack in the middle of the oven and preheat to 350 degrees F. Use cooking spray to lightly coat a 9 x 13 inch baking pan.

Melt the butter and brown sugar together in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the butter and sugar are blended and completely melted and starting to bubble gently. Remove the pan from heat and let the mixture cool slightly.

In a bowl, whisk together the eggs, vanilla and salt. Slowly whisk the cooled butter and sugar mixture into the eggs just until combined. Whisk in the flour and baking powder to form a loose batter. (Make sure the batter is cool before stirring in the remaining ingredients, otherwise the chocolate will start to melt before the bars are baked.)

Stir the nuts, coconut, potato chips, and white and dark chocolate chips into the cooled batter. (I mixed all of the dump ingredients together in a very large measuring cup before adding to the batter. That way I knew that there wouldn’t be a clump of potato chips here and a clump of white chocolate there, but rather a nice mix of all the goodies.) Pour the batter into the prepared pan and smooth the top with a spatula.

Bake until the tip is shiny and slightly crackled and feels firm to the touch, 30 – 35 minutes. A wooden skewer inserting into the batter should come out with moist crumbs clinging to it. Let cool on a wire rack to room temperature, then cut into bars and serve. Makes 15 large or 30 small bars.