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Servings:

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.

Total Time

45min

0.0

0 Ratings

Author: Lidey Likes

Servings:

Ingredients

•

2 sticks

Unsalted Butter , melted, chilled

•

1 1/2 cups

Raw Hazelnuts

•

1 1/2 cups

Brown Sugar , lightly packed

•

Farmhouse Eggs® Large Brown Eggs

•

2 tsp

Vanilla Extract

•

1/2 tsp

Instant Espresso Powder

or Finely Ground Coffee

•

2 cups

All-Purpose Flour

•

1 tsp

Baking Powder

•

1 tsp

Kosher Salt

•

2 bars
(3 oz)

Milk Chocolate , roughly chopped

•

2 bars
(3 oz)

Semi-Sweet Baking Chocolate , roughly chopped

•

to taste

Sea Salt Flakes

Cooking Instructions

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.

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.

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) , Farmhouse Eggs® Large Brown Eggs (2) , 2 egg yolks, Vanilla Extract (2 tsp) , and 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) , 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.

Add 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.

Author's Notes

Yields 20 blondies.

Store in a sealed container at room temperature or in the refrigerator for up to 3 days.

Nutrition Per Serving

CALORIES

437

FAT

25.8 g

PROTEIN

5.7 g

CARBS

48.3 g