Blondie With Dark Roots

Guy Fieri redefines blondies with this riff on the classic bar cookie. He starts his batter by whipping cream cheese with butter, and the result is a light, standout snack-cakey treat.
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 9 blondies
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Ingredients

Nonstick cooking spray

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup unsalted butter, at room temperature

3 ounces cream cheese, at room temperature

1 cup packed light brown sugar

1 tablespoon vanilla extract

1 large egg

1/2 cup dark chocolate chips or chunks

1/2 cup chopped hazelnuts

1/4 cup sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with nonstick cooking spray. 

Whisk the flour, baking powder, baking soda and salt in a small bowl. 

Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the vanilla and egg. Add the flour mixture and mix on low speed until just combined. Fold in the chocolate chips, hazelnuts and coconut with a wooden spoon.

Spread the batter in the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the dish before slicing.

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