In our adult lives, we’ve never experienced a more anxiety-producing Presidential election season than the one finally drawing to an end this week. Whatever side you’re on, it’s been nearly impossible to avoid feeling some level of panic over the outcome. It’s hard to imagine there will be many Election Night parties this year, as the mood has tended to be more grim and recriminatory than festive. So in the spirit of providing some comfort, we’re offering up the best blondies we know, which you are free to devour in the privacy of your own home while watching the returns. You’re going to need these. Plus, you know, they are blondies. And not that fake, cotton-candy blonde, but the kind that looks amazing with a white pantsuit.

Blondies for President

Adapted from Dorie Greenspan, Baking

• 2 cups all-purpose flour
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 sticks (8 oz) unsalted butter, at room temperature, plus extra for pan
• 1½ cups packed light brown sugar
• ½ cup sugar
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• ½ cup chocolate chips
• ½ cup white chocolate chips
• 1 cup butterscotch chips or Heath Toffee Bits (make sure these are fresh, as they do go rancid over time–we learned this the hard way while making a batch once)
• 1 cup coarsely chopped pecans, optional (increase toffee and chocolate chips if skipping nuts)
• 1 cup sweetened shredded coconut (same freshness warning here)

Center a rack in the oven and preheat to 325℉. Generously butter a 9 x 13 inch baking pan and put on a baking sheet.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In an electric mixer, preferably with a paddle attachment, cream butter until smooth. Add both sugars and beat for another 3 minutes or until well incorporated. Add the eggs one by one, beating for 1 minute after each one, then mix in vanilla. Reduce mixer speed to low, then add in dry ingredients, mixing until just incorporated. Using a spatula, mix in chocolate, nuts if using, toffee and coconut. Scarpe into buttered pan and use spatula to smooth batter as much as possible.

Bake about 40 minutes, or until a knife in the center comes out clean. They should pull away slightly from the edges of the pan, and the top should be a golden brown color. Transfer to a rack and cool for 15 minutes before turning out onto another rack, then turn right side up on first rack and cool to room temperature. Cut into 32 bars and soothe your anxiety by eating one right away with a cold glass of milk.

Store in airtight container at room temperature or freeze, well wrapped (assuming Hell doesn’t freeze over on November 8, in which case you can just leave them out).