Dirty Blondies with Chocolate, Hazelnut & Coffee

If you ask me, blondies and brownies, like apples and oranges, should not be
compared. They are distinctly different desserts, and blondies never benefit
from the comparison. Brownies are a stand-alone treat, but a good blondie
has a rich butterscotch flavor and chewy texture that makes it the ideal base for
other add-ins—in this case, chunks of semisweet and milk chocolate, toasted
hazelnuts, and a pinch of ground coffee. Add a generous sprinkle of flaky sea
salt and these over-the-top delicious bars will have you asking, Brownie who?

Tips for Making Blondies 

Dirty Blondies are a decadent treat when cut into big squares, but I also
like to slice them into 1-inch squares to serve after dinner or as part of a larger
dessert spread. The key here is to slightly underbake the blondies, or they will turn out more cakey than fudgy. For neater slicing, chill the cooled blondies in the fridge for at least 2 hours before cutting them into squares.

Dirty Blondies with Chocolate, Hazelnut & Coffee Recipe

Ingredients

• Softened butter and flour, for greasing the pan
• 3/4 cup (105 grams) hazelnuts
• 1 stick (4 ounces/113 grams) unsalted butter, melted and slightly cooled
• 3/4 cup (150 grams) lightly packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground coffee
• 1 cup (130 grams) all-purpose flour
• 1/2 teaspoon kosher salt
• 1 (3-ounce/85-gram) bar good-quality milk chocolate, coarsely chopped
• 1 (3-ounce/85-gram) bar semisweet chocolate, coarsely chopped
• Flaky sea salt, for sprinkling

Recipe Instructions

1. Preheat the oven to 350°F. Butter an 8 × 8-inch baking pan, line the bottom with
   parchment paper, then butter and flour the pan.
2. Place the hazelnuts on a sheet pan and roast until the nuts are well-toasted
   and the skins have begun to split, about 10 minutes. Set aside until cool enough to
   handle, then roll the hazelnuts between your hands to remove the skins (it’s fine if
   they don’t all come off). Roughly chop the hazelnuts and set aside.
3. In a large bowl, combine the melted butter, brown sugar, whole egg, egg yolk,
   vanilla, and coffee and whisk until smooth.
4. In a small bowl, combine the flour, baking powder, and kosher salt. 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 both chocolates and
   the hazelnuts and mix until just combined.
5. Scrape the batter into the prepared pan, smooth the top with a spatula, and
   sprinkle with flaky sea salt. Bake until the edges of the blondies are golden brown
   and the center is just set, 23 to 25 minutes. (Don’t overbake! See Tips.)
6. Cool completely in the pan before cutting the blondies into 9 bars (see Tips).
   Blondies are best eaten within 3 days. Store at room temperature or in the
   refrigerator in a sealed container.

Adapted from Cooking in Real Life Delicious & Doable Recipes for Every Day by Lidey Heuck, Simon & Schuster, 2024

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