Blondies are basically thick chewy cookies in brownie form. If you have not had a blondie before, you need to hit the kitchen immediately because they’re AMAZING! The best part about this recipe is that the mix-ins are endless, You can customize these blondies with whatever nuts, chocolates, jams, fruits or candy pieces that you want. I have tried several blondie recipes and this one is officially my new favorite. I plan on trying many flavor combinations in the future.
This particular version is dedicated to my newfound love of homemade hazelnut butter. Please do yourself a favor and stop buying jarred nut butters. You will save yourself lots of money and from ingesting artificial ingredients. I usually see Justin’s Almond Butter in stores for between $10-12, which seems ridiculously high. You can buy a bag of raw almonds from Trader Joe’s for $4.99, throw it in your food processor and add any mix-ins that you can imagine. The only hazelnut butter that I have commonly seen in supermarkets is Nutella, which is delicious but is more of a dessert than a healthful spread. Hazelnuts are also sold at Trader Joe’s and they puree really nicely without any added oils. I like to mix-in sea salt, cinnamon and honey into my nut butter. I spread it over whole grain toast, topped with apricot jam, sliced bananas and cinnamon for the best healthy breakfast ever! Or you can make these hazelnut butter blondies for a mildly less healthy breakfast….
- 8 tablespoons butter, melted
- 1 cup dark brown sugar (add up to ¼ cup more if you like a sweeter blondie)
- ½ cup homemade hazelnut butter
- 1 large egg
- 1 teaspoon vanilla or ½ teaspoon almond extract
- Pinch salt
- 1¼ cups (4⅜ ounces or 125 grams) all-purpose flour
- ¾ cup dark chocolate chunks, divided
- ¾ cup hazelnuts, toasted and chopped, divided
- Nutella for drizzling
- Butter an 8×8 pan
- Mix melted butter with brown sugar – beat until smooth. Add hazelnut butter. Beat in egg and then vanilla.
- Add salt, stir in flour.
- Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. Do not overcook! These are way better a little undercooked so that the middle remains gooey.
- *For the homemade hazelnut butter, puree 1 cup hazelnuts in food processor until liquefied. Stir in honey, cinnamon and sea salt to taste.