Blondies are an interesting and unique take one a classic batch of brownies. Hints of toffee, caramel, and brown sugar replace the loads of chocolate on typically finds in a brownie, but the shape and texture remains. Like filling the same vessel with a different liquid, these blondies are a buttery sweet variant of a classic dessert. Brown butter deliciously increase flavors all around, while toasted hazelnuts lend a distinctive addition to the texture and dark chocolate hearkens back to the brownies from which these are derived. The result is bliss.
Chocolate Hazelnut Blondies
1 stick unsalted butter
1/2 cup dark brown sugar, packed
1/2 cup light brown, packed
1 1/2 teaspoons pure vanilla extract
1 large egg + 1 large yolk, room temp
1 cup + 2 tbs all-purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/2 cup toasted hazelnuts, roughly chopped
1, 3.5 oz bar of dark chocolate, roughly chopped
flakey sea salt, optional garnish
Heat oven to 350°F. Lightly grease an 8x8” square baking pan and line with two strips of opposing, overlapping pieces of parchment paper. Be sure to leave a little overhang as this helps during the removal process.
Begin by browning the butter. Put the stick of butter in a skillet set over medium heat. As the butter begins to melt, swirl the pan around to help the butter cook evenly. Allow the butter to cook until it begins to smell nutty, and takes on a lovely brown color. Immediately transfer to a small bowl and let cool.
Add the flour, salt, and baking powder to a small bowl and whisk to combine.
To a medium bowl add the warm browned butter and both sugars and whisk to combine. The mixture will look like wet sand.
To the same medium bowl add the egg, yolk, and vanilla extract and whisk until smooth.
Fold the dry ingredients into the wet until just combined. Add in chopped hazelnuts and chocolate, folding just a few more times until just mixed in.
Pour the batter into prepared pan and bake at 350° for 23-25 minutes. Once out of the oven, sprinkle the blondies with a bit of flakey sea salt. Allow the blondies to cool in the pan for about 10-15 minutes, then transfer to a cooling rack to cool completely. Cut into 9 large squares and enjoy!