Cowboy Blondies
Ingredients
- 1/2 cup (112g) unsalted butter
- 1 1/2 cups (312g) packed light brown sugar
- 2 large eggs
- 1/2 cup (130g) unsweetened peanut butter (natural or no-stir)
- 1 teaspoon vanilla extract
- 1 1/2 cups (200g) all-purpose flour
- 1/2 cup (50g) rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (170g) semisweet chocolate chips
- 1 cup (115g) chopped pecans
- 1 cup (75g) small grated unsweetened coconut
Instructions
- 1
Preheat the oven to 350°F. Arrange a rack in the center of the oven. Line an 8x8-inch square pan with parchment paper, leaving an overhang on two sides.
- 2
Melt the butter: 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.
- 3
Make the batter: 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.
- 4
Add the mix-ins: Add the chocolate chips, pecans, and coconut and fold in until incorporated.
- 5
Bake: 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.
- 6
Cool and slice: 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.




