Back with Blondies

Hello faithful readers! I assume that if you're still here, you must be faithful because I have been slacking in the posting department. This Q4 (every 4th night) call schedule is horrible for this blog. However, today is my day off...the first in more than a week. I am SO excited. Anyway, the recipe today is from Dorie Greenspan, so you know it has to be good (even though the pictures are horrid!). Honestly, I haven't made it completely how she recommends, but it was good, nonetheless. It is a blondie recipe chock full of goodies. I've made this twice with different goodies. The first time, I used chocolate chips, toffee, pecans, and coconut. The second time (basically because this is what I had!) I used chocolate chips, white chips, pistachios, and coconut. The first batch was better but both times good. I also changed up the base just a bit. Instead of using a full cup of butter, I used one stick (1/2 cup) of butter and 1/2 cup of applesauce. I must tell you that I think this still produces a rich and delicious blondie without detriment to the end result. So, try it out...especially if you have residents to please! Yes, I took this to one of my Q4 calls! :-) So, enjoy Dorie's Chewy, Chunky Blondies (as I made them)

1 stick butter, softened
1/2 cup no sugar added applesauce (I used one individual container)
1 1/2 cups brown sugar, packed
1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup toffee pieces
1 cup chopped, toasted pecans
1/2 cup coconut

Preheat oven to 325 degrees F. Cream butter, applesauce, and sugars; add vanilla. One at a time, mix in the eggs. Reduce speed and add dry ingredients. Stir in the chips, toffee, nuts, and coconut. Spray the bottom of a 13X9 pan and spread the batter in the pan. Place in an oven for 40 minutes. Allow to cool before cutting OR if you can't wait, use a plastic knife or lettuce knife to cut. Enjoy!