Ok sooo....I've documented that fall is not my favorite time of year. I know I know, everyone else in the world loves it. Sorry, all-it's not for me. HOWEVER-one small perk about the cooler weather and fall is that it's time to LET THE RICH FOOD COMMENCE! Bikini season is over? Eat all the yum yums! Plus we have Halloween and Thanksgiving--holidays largely known for eating an excess of food. And this is a thing I'm totally down with. SO, in the spirit of EAT ALL THE FOOD I made us some brown butter blondies stuffed with rich and gooey dark chocolate hazelnut spread (My new fave=PB & Co's Chocmeister). You're welcome :)
Admittedly, I made these blondies in my old house. BUT I still have to gush about how much I'm loving baking in my new kitchen-the counter space is downright intoxicating. There's the big old island that is the perfect workstation for all of my masterpieces-making even more complicated treats fun to make. Of course...these blondies are so far from complicated. I would have been able to easily whip them up even in my super tiny New York apartment kitchen, So gather 'round bakers with kitchens large or small....you're going to want to give these blondies a try.
So these are essentially deliciously chewy, yet somewhat crisp, brown sugar cookie bars made with browned butter (aka the thing that makes all other things better), studded with chocolate chips, with a layer of gooey chocolate hazelnut spread (such as Nutella, Nocciolata Rigoni, or-my choice-Chocmeister!) And then I topped the whole thing with some sea salt. 'Cuz that's what we do here.
Dark Chocolatey Hazelnut Spread Stuffed Blondies
Makes one 9"x13" pan.
Ingredients:
- 1 cup butter
- 2 cups dark brown sugar (light brown sugar is fine)
- 2 eggs
- 1 tbsp. vanilla extract
- 2 cups all purpose flour
- 1 and 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 cups semi-sweet chocolate chips
- 1 cup chocolate hazelnut spread
- Optional-sea salt, for sprinkling
Preparation:
- Preheat oven to 350F degrees and line a 9x13" baking dish with parchment paper.
- To brown the butter: In a small-medium (preferably light colored) saucepan, over medium heat, melt butter and whisk constantly as it foams and bubbles, until little brown bits start to form and it turns amber. Immediately transfer to a heatproof bowl and let cool for 10 minutes.
- Using an electric mixer (hand mixer or stand mixer) beat the cooled browned butter and brown sugar until fully combined.
- Beat in the eggs and vanilla until smooth and creamy.
- On low speed, mix in the flour, baking powder, and salt.
- Fold in the chocolate chips.
- Spread half of the dough into the prepare baking pan-making sure it is even and in all the edges (it will be a thin layer-that's ok!)
- Drop chocolate hazelnut spread by the spoonful evenly on top of the cookie dough layer. Spread it with a spatula so there is an even layer of chocolate hazelnut spread.
- Put the remaining blondie batter on top and spread it evenly so all of the chocolate hazelnut layer is completely covered (sometimes using your hands to pat it out makes it easier).
- Bake for 23-27 minutes or until the edges begin to turn a slight golden brown.
- Let cool on a wire rack for at least 20 minutes, or until no longer hot, before lifting the parchment paper out and cutting into bars.
Disclaimer: Peanut Butter & Co provided me with product to try, as well as sponsoring this giveaway, and I was under no obligation to review if I so chose. Nor was I under any obligation to write a positive review or host a product giveaway in return for the free product. My opinions, as always, are all my own.
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