Description
Dirty blondies are just better!
Ingredients
Scale
- Softened butter and flour, for greasing the pan
- 3/4 cup (105 g) hazelnuts
- 1 stick (4 oz/113 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) lightly packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp ground coffee
- 1 cup (130 g) all-purpose flour
- 1/2 tsp kosher salt
- 1 (3-oz/85-g) bar good-quality milk chocolate, coarsely chopped
- 1 (3-oz/85-g) bar semisweet chocolate, coarsely chopped
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F. Butter an 8 × 8-inch baking pan, line the bottom with parchment paper, then butter and flour the pan.
- Place the hazelnuts on a sheet pan and roast until the nuts are well-toasted and the skins have begun to split, about 10 minutes. Set aside until cool enough to handle, then roll the hazelnuts between your hands to remove the skins (it’s fine if they don’t all come off). Roughly chop the hazelnuts and set aside.
- In a large bowl, combine the melted butter, brown sugar, whole egg, egg yolk, vanilla, and coffee and whisk until smooth.
- In a small bowl, combine the flour, baking powder, and kosher salt. Gradually mix the dry ingredients into the wet ingredients and stir until just combined, making sure to scrape the bottom and sides of the bowl. Add both chocolates and the hazelnuts and mix until just combined.
- Scrape the batter into the prepared pan, smooth the top with a spatula, and sprinkle with flaky sea salt. Bake until the edges of the blondies are golden brown and the center is just set, 23 to 25 minutes. (Don’t overbake!)
- Cool completely in the pan before cutting the blondies into 9 bars. Blondies are best eaten within 3 days. Store at room temperature or in the refrigerator in a sealed container.