Do blondes have more fun? In the case of brownies, the answer might just be yes.
Don't believe it? Just try this recipe for blonde brownies (AKA "blondies”). Starting with a fairly classic blondie recipe, near the end of the mixing, a decadent treat is folded in: an entire chopped Baci bar, chopped coarsely and studding the batter with dark chocolate, hazelnut chocolate cream, and chopped hazelnuts. Yes, they are as incredible as they sound.
Garnished with sliced Baci classic right before baking, these blondies are lovely to behold, and with the caramel undertones of the chewy brown sugar-rich blondies working deliciously to complement the classic Baci flavor, they offer a flavor sensation unlike any bar cookie you’ve ever tasted.
Prep time: 10 minutes
Cook time: 30-35 minutes
Yield: 12 blondies
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 1/3 cups packed light brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 5 ounces dark or milk chocolate, cut into pieces
- 6 Baci Classic Dark, cut in half
- Preheat the oven to 350°F. Generously grease the bottom and sides of a 9-inch baking sheet. Line the bottom of the pan with parchment paper, then grease the paper.
- In a medium bowl, sift together the flour and salt. Set to the side.
- In the bowl of a stand mixer, cream the butter and brown sugar until fluffy (2-3 minutes on medium speed). Add the eggs, one at a time, mixing after each addition. Stir in the vanilla extract.
- Remove the bowl from the mixer, and stir the flour mixture in by hand. Fold in the chopped chocolate, stirring until it is evenly distributed.
- Spread the thick mixture in your prepared pan. Press the Baci halves, cut side facing up, into the top of the mixture, either in rows or free-form. Bake for 30-35 minutes, rotating the pan at the 15 minute mark, or until golden and just set in the center. Let the blondies cool in the pan, set on a wire rack, until room temperature. Slice into bars to serve.