Dark Chocolate and Hazelnut Blondies


  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup firmly packed dark brown sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 1 large egg
  • 3/4 cup dark chocolate, chopped
  • 1/2 cup peeled hazelnuts, chopped

Preheat the oven to 350° F.  In a medium-sized bowl, whisk together the flour, baking soda, salt, and baking powder.

Heat the butter in the 10-inch cast-iron skillet over medium-low heat. Once the butter has completely melted, add the brown sugar and whisk together until it dissolves, about 1 minute. Slowly pour the butter mixture into the flour mixture. Add the egg, vanilla, and espresso powder. Mix with a wooden spoon until combined.

Fold the chopped chocolate and hazelnuts into the dough. Transfer the dough back to the buttery skillet, and bake for 12-18 minutes or until a toothpick comes out of the center clean.


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