To which I would say go ahead and make these blondies. Forget your sink issues and clean out your cupboard. These chocolate blondie bars will take almost anything you throw at them -except dried beans- chuck it all in the bowl and watch it get all melty.
I should also know by now that two year old’s are much smarter than we give them credit for. I had been taking pictures of the blondies and decided to switch to another camera lens. The lens was in another room and as I left to go and get it, I passed my boy who was heading to the room where the blondies were. Now I’m well aware of how sneaky this kid can be but can he really do anything in the four seconds it would take me to go from one room to another? The short answer is yes…he can be sneaky in two seconds or probably even in one second. He’s a professional sneaker, so when I got back to the blondies he had already taken a bite of one and was looking really pleased at having found these in such a random place. Score for the sneaker!
Recipe for Double Chocolate brownies: Adapted from Chocolate by Williams-Sonoma.
Prep Time- 10 minutes Bake Time- 25-30 minutes Serves- 24-48 squares
2 3/4 cups all purpose flour
2 1/2 teaspoon baking powder
1/4 teaspoon salt
6 ounce unsalted butter, at room temperature
2 1/3 cups packed brown sugar
3 large eggs
2 teaspoon vanilla extract
1 cup dark chocolate chips, plus extra for drizzling on top (optional)
1 cup white chocolate chips
1 cup hazelnuts, chopped
1/4 teaspoon sea salt
Preheat the oven to 350 degrees F. Rub a 9-by-13-inch baking tray with butter until well coated. Set aside.
Combine the flour, baking powder and salt in a bowl. Place the softened butter and brown sugar in the bowl of a stand mixer and beat until light and fluffy, about five minutes.
Add the eggs one at a time and beat until well combined. Scrape down and add the vanilla. With the mixer on low speed, add the flour mixture and mix until it just comes together.
Finally mix in the chocolate chips and nuts. Pour the mixture into the prepared tray and spread out until even on top.
Bake for about 25-30 minutes and let cool completely before cutting. Melt the remaining chocolate and drizzle on top of the blondies. Sprinkle with the sea salt.