Dirty Blondies are rich, they’re moist, they’re packed with two kinds of chocolate and toasted hazelnuts and they’ve got a nice sprinkle of crunchy sea salt on top.
, melted, chilled
, lightly packed
Instant Espresso Powder
or Finely Ground Coffee
, roughly chopped
Semi-Sweet Baking Chocolate
, roughly chopped
Sea Salt Flakes
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking pan with butter, line the bottom with parchment paper, then grease and flour the pan.
Raw Hazelnuts (1 1/2 cups)
on a sheet pan and roast for 10 minutes, until the nuts are well-toasted and the skins have begun to split.
Cool slightly, then roll the hazelnuts between your hands to remove the skins (it’s fine if they don’t all come off.) Discard the skins, then roughly chop the hazelnuts and set them aside.
In a large bowl, combine the
Unsalted Butter (2 sticks)
Brown Sugar (1 1/2 cups)
Large Eggs (2)
, 2 egg yolks,
Vanilla Extract (1/2 Tbsp)
Instant Espresso Powder (1/2 tsp)
and whisk until smooth.
In a small bowl, combine the
All-Purpose Flour (2 cups)
Baking Powder (1 tsp)
Kosher Salt (1 tsp)
. 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.
Milk Chocolate (2 bars)
Semi-Sweet Baking Chocolate (2 bars)
, and hazelnuts and mix until just combined.
Transfer the batter to the prepared pan, smooth the top with a spatula, and sprinkle with
Sea Salt Flakes (to taste)
Bake for 25-27 minutes, or until the edges of the blondies are golden brown and the center is just barely set. (Don't over-bake!)
Cool completely in the pan before cutting the blondies into squares.
Yields 20 blondies.
Store in a sealed container at room temperature or in the refrigerator for up to 3 days.
Nutrition Per Serving
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