• Sera Elisabeth

Brown Butter Blondies with Chocolate Hazelnut Spread

8 tbsp Rigoni di Asiago Nocciolata Chocolate Hazelnut Spread

1 stick Kerrygold Unsalted Butter

1.5 cups organic extra dark brown sugar

4 ounces organic cream cheese, room temp

2 teaspoons vanilla extract

2 large pastured eggs

2 cups all-purpose organic spelt flour

1 tsp baking soda

1/2 teaspoon Redmond Real salt


Preheat the oven to 350 F. Grease a 2 quart baking dish (8x11") with ghee or avocado oil. In a small saucepan, melt the Kerrygold butter over medium heat, stirring occasionally until butter starts turning golden brown. Remove from heat and pour immediately into the bowl of a standing mixer. Add brown sugar and cream cheese, and beat for about 3-4 minutes. Add the vanilla, then the eggs one at a time. On a low stir setting, slowly add in the 2 cups of flour, baking soda and salt. Stir until just combined. Pour into the prepared 2-quart baking dish. Using a small spoon, spoon out 8 tablespoons of Nocciolata Spread on top of the dough, dispersing evenly throughout. Use a knife to drag through the batter so it creates a marbled effect. Bake for ~30 minutes, until golden brown on top. The edges should be very set, and the center still soft, but not gooey. Let cool COMPLETELY before serving. Enjoy!


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