Brownies, like cake, are chameleons of the dessert world. They can take on so many flavors, textures, and even colors! I must admit, I’m more of a brownie batter eater than a baked brownie fan. But I do love baked blondie brownies.
What makes them blonde? Well, if they were like most women…bleach. But don’t worry! No chemicals required. These little guys don’t have cocoa powder and require brown sugar for their base. They’re sweet but not too-over-the-top fudgy.
The texture comes from a special type of flour I made: oat flour! To do this, just place oats in a food processor and let it do it’s thing until you get finely ground oats. Easy, huh? And super inexpensive!
Chocolate Hazelnut Blondie Brownies
Inspiration from here.
Makes 12 brownies
- 1/3 cup oats, ground to make oat “flour”
- 2/3 cup all purpose flour
- 1/2 tsp baking soda
- 1/8 tsp baking powder
- 1/2 tsp salt
- 1/3 c butter, melted
- 1 cup packed light brown sugar
- 1 egg
- 1 Tbsp vanilla extract
- 1 Tbsp chocolate hazelnut spread (like Nutella)
Preheat oven to 350 F.
In a medium bowl, whisk together oat flour, AP flour, baking soda, baking powder, and salt.
In a large mixing bowl, combine melted butter and brown sugar. Add egg and vanilla, mixing well.
Slowly mix dry ingredients into the egg mixture, stirring until well combined.
Pour batter into a 9-inch baking pan and smooth top.
Microwave chocolate hazelnut spread for about 10-15 seconds on high, just until it will “drizzle” easily. Drizzle it on top of blondies in whatever design makes you happy.
Bake ~25 minutes or until an inserted toothpick comes out clean.
Now, if you’re like me, you feel the need to make it over-the-top amazing. Here’s what I did: 1/2 a brownie with a little slow churned strawberry ice cream and a dollop of nonfat whipped topping. I was a VERY happy girl.
Question of the day: What is your favorite type of dessert? Vanilla, chocolate, fruity, etc?