Ingredients
- 1 1/4 sticks (5 ounces) unsalted butter
- 1 3/4 cup packed light brown sugar
- 2 large eggs plus 1 egg large yolk
- 1/4 cup Nutella
- 2 teaspoons pure vanilla extract
- heaping 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup raspberries
- Optional: Nutella for swirling (warning: will be veerrrrry gooey), chocolate chips, other berries
Instructions
- Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease a 9×9-inch baking pan, line the pan with parchment paper and grease the parchment paper as well. This recipe can be easily doubled and baked in a 9×13-inch pan.
- In a medium saucepan, cook the butter over moderate heat until golden brown, about 5 minutes. Remove from heat and transfer the melted butter to a large bowl. Allow to cool for about 20 minutes before proceeding.
- To the large bowl with the butter, add the sugar, eggs and yolk, Nutella, vanilla extract, salt, and cinnamon. Whisk until smooth and well combined. Add the flour and baking powder and stir with a wooden spoon. The mixture will be thick.
- Spread the batter into the prepared baking pan. Top with your desired amount of raspberries (and other toppings if desired). Bake for 25 to 30 minutes until cooked through and golden brown. Insert a skewer in the center of the blondies to test the doneness. Remove from the oven and allow to cool completely before lifting from the pan and slicing.