Brownie > Blondie. Right? Right?!? Not so fast. I too was a card carrying member of the brownies are better than blondies party (our insignia was a whisk crossed with a bar of chocolate). Then I tried these chocolate chip nutella blondies. They are perfectly chewy brownie meets slightly salty chocolate chip cookie. You guys, I feel like a whole world has been opened up to me. Think of the blondie possibilities–chocolate, coconut and macadamia nut, or blueberry, cherry, and white chocolate, something snickerdoolde-esque? Let’s just say this will not be the last batch.
I adapted this recipe from the queen of entertaining–Ina Garten. I don’t know if the woman has even one less than stellar recipe in her, so she has my utmost trust. The first time I tried her recipe for chocolate chip blondies, I only had really small eggs. Since the recipe called for two large eggs, I threw in an extra one. This was a horrible mistake friends. Less is more when it comes to eggs when you’re after a chewy, gooey brownie-like texture, and my freewheeling egg adding ways resulted in a puffy chocolate chip cake. I won’t say that we didn’t eat it, but it was not what I had in mind.
This time, I tried the same recipe, but instead of adding nuts (which I was out of), I decided to slather a few spoons of my homemade almond nutella between two layers of dough. So. Good. (I’m sure regular nutella would work too, but you might want to cut back a little since it’s already so sweet.) Obviously, you can also always just throw the batter in the pan nutella-less….