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SideChef
Recipes
Dirty Blondies
Recipe

12 INGREDIENTS • 9 STEPS • 45MINS

Dirty Blondies

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.
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
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.
45MINS
Total Time
$1.11
Cost Per Serving
Ingredients
Servings
16
US / Metric
Unsalted Butter
2 sticks
Unsalted Butter, melted, chilled
plus more for greasing the pan
Raw Hazelnuts
1 1/2 cups
Raw Hazelnuts
Brown Sugar
1 1/2 cups
Brown Sugar, lightly packed
Instant Espresso Powder
1/2 tsp
Instant Espresso Powder
or Finely Ground Coffee
All-Purpose Flour
2 cups
All-Purpose Flour
plus more for greasing the pan
Baking Powder
1 tsp
Baking Powder
Milk Chocolate
2 bars
3 oz
Milk Chocolate, roughly chopped
Semi-Sweet Baking Chocolate
2 bars
3 oz
Semi-Sweet Baking Chocolate, roughly chopped
Sea Salt Flakes
to taste
Sea Salt Flakes
for sprinkling
Nutrition Per Serving
VIEW ALL
Calories
437
Fat
25.8 g
Protein
5.7 g
Carbs
48.3 g
Add to plan
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Dirty Blondies
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

Author's Notes

Yields 20 blondies.

Store in a sealed container at room temperature or in the refrigerator for up to 3 days.
Cooking InstructionsHide images
step 1
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.
step 2
Place the 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.
step 3
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.
step 4
In a large bowl, combine the Unsalted Butter (2 sticks), Brown Sugar (1 1/2 cups), Farmhouse Eggs® Large Brown Eggs (2), 2 egg yolks, Vanilla Extract (1/2 Tbsp), and Instant Espresso Powder (1/2 tsp) and whisk until smooth.
step 5
In a small bowl, combine the All-Purpose Flour (2 cups), Baking Powder (1 tsp), and 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.
step 5 In a small bowl, combine the All-Purpose Flour (2 cups), Baking Powder (1 tsp), and 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.
step 6
Add Milk Chocolate (2 bars), Semi-Sweet Baking Chocolate (2 bars), and hazelnuts and mix until just combined.
step 6 Add Milk Chocolate (2 bars), Semi-Sweet Baking Chocolate (2 bars), and hazelnuts and mix until just combined.
step 7
Transfer the batter to the prepared pan, smooth the top with a spatula, and sprinkle with Sea Salt Flakes (to taste).
step 8
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!)
step 8 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!)
step 9
Cool completely in the pan before cutting the blondies into squares.
step 9 Cool completely in the pan before cutting the blondies into squares.
Tags
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Breakfast
American
Snack
Shellfish-Free
Vegetarian
Dessert
Quick & Easy
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