Blondies are a bar cookie without any chocolate, just the opposite of a brownie. However, I thought why not create a blondie that is both blonde and has a tad of chocolate? I chose cocoa nibs, which is the purest form of chocolate. Cocoa nibs are the actual cocoa bean which is dried and fermented with the cocoa solids and butter removed. Cocoa nibs add a deep earthy flavor with the texture of a coffee bean.
White chocolate, which many claim is not real chocolate, is the fatty part of the cocoa bean – the cocoa butter. It happens to be my favorite chocolate and makes a perfect smooth glaze for the top of these bars. I hope you will try this recipe, it is truly scrumptious. Cocoa nibs can be found in specialty retail stores and online.
3/4 cup cocoa nibs, divided
10 tablespoons butter, room temperature
1 1/2 cups light brown sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoons salt
1 cup white chocolate chips or chunks
1. Preheat the oven to 350 degrees. Remove the cocoa nibs from the packaging and coarsely chop them into finer pieces. Set the cocoa nibs aside for later.
2. Butter a 9 x 9 baking pan and line with parchment that hangs over the edges on two sides. It makes it easier to lift the blondies out when finished.
3. In a stand mixer, cream butter and brown sugar together for 3 minutes.
4. Scrape the sides down of the bowl and add the eggs 1 at a time to the creamed mixture and beat for 1 minute between eggs.
5. Add the vanilla extract and beat for another minute.
6. Add the flour, baking powder and salt to the batter and blend on low until just combined.
7. Add 1/2 cup of the cocoa nibs to the batter and blend for 30 seconds, do not over mix.
8. Spoon the batter into the prepared pan and smooth out evenly.
9. Put the blondies in the oven to bake for 20-24 minutes, depending upon your oven. The blondies should set and darken slightly.
10. Sprinkle the chocolate chips over the top of the baked blondies and put them back in the oven for 1 minute.
11. Spread the white chocolate evenly over the entire surface of the blondies.
12. Sprinkle the last 1/4 cup of cocoa nibs over the top the blondies and let cool to room temperature for 45 minutes.
13. Place the blondies in the refrigerator to let the white chocolate set before cutting, at least 30 minutes.
14. Lift the blondies by the parchment out of the pan and slice into squares. You can store these in the refrigerator for up to 3 days. Enjoy!