I was in search of a dessert that Dustin could take in his lunches all week when I came across this recipe. These blondies were simple to make and are very adaptable. You can top them with any combination of nuts and/or chocolate that you like. You’ll find that the bitterness of the dark chocolate and the crunch of the nuts compliments the sweet, chewy base. The perfect afternoon pick-me-up! The only challenge I encountered while making these was keeping my kitties off of the counter and stove while I was baking them. They sure are determined little guys.
Chocolate Chunk – Hazelnut Blondies
(Adapted from the recipe Blondies with Pecans and Chocolate Chips on Epicurious, from the July 1998 issue of Bon Appetit)
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons (1 1/4 sticks) salted butter
2 cups (packed) brown sugar
2 teaspoons vanilla extract
4 oz. (1 bar) bittersweet chocolate, chopped
3 oz. (a couple handfuls) roasted-salted hazelnuts, chopped
- Preheat oven to 350 degrees. Butter and a flour a 13 x 9 x 2-inch baking pan. Set aside.
- In a medium bowl, mix together the flour, baking powder, salt, and baking soda. Set aside.
- Melt the butter in a large sauce pan over low heat. Turn off the heat and whisk in the sugar to blend.
- Whisk in eggs and vanilla extract.
- Gradually stir in the flour mixture (the batter will be pretty thick).
- Pour into prepared pan and smooth with a spatula. Sprinkle the top with the chopped chocolate and nuts.
- Bake for about 25 minutes, or until a cake tester inserted in the middle of the pan comes out with moist crumbs attached.
- Cool the blondies in the pan, then cut into squares. Makes about 24.