Blondie with Dark Roots Recipe

This Blondie with Dark Roots Recipe is a soft and rich recipe, which includes tangy cream cheese and dark chocolate chips. It’s a unique twist on the classic dessert bar, ready in about 50 minutes.

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Blondie with Dark Roots Ingredients

• Cooking spray
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 5 1/3 tablespoons (1/3 cup) unsalted butter, at room temperature
• 3 ounces cream cheese, at room temperature
• 1 cup packed light brown sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1/2 cup chopped hazelnuts
• 1/4 cup sweetened shredded coconut
• 1/2 cup dark chocolate chips or chunks

How To Make Blondie with Dark Roots

1. Prep the oven and pan: Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with cooking spray to prevent sticking.
2. Combine dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the fats: In a large bowl, beat the room-temperature butter and cream cheese with a mixer at medium speed until the mixture is fluffy and well-combined.
4. Add sugar: Add the packed light brown sugar to the butter mixture and beat for 3 to 4 more minutes until lightened in color and texture.
5. Add wet ingredients: Beat in the egg and vanilla extract until fully incorporated.
6. Mix in flour: Add the flour mixture to the wet ingredients. Mix on low speed just until combined. Do not overmix.
7. Fold in the “roots”: Using a wooden spoon, gently fold in the chopped hazelnuts, shredded coconut, and dark chocolate chips.
8. Bake the blondies: Spread the batter evenly into the prepared glass dish. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the blondies cool in the pan for 20 minutes to set before slicing.

Recipe Tips

• Why use cream cheese? The addition of cream cheese in this recipe acts as a tenderizer. It gives the blondies a slightly tangy flavor and a dense, moist, cake-like texture that is different from traditional chewy blondies.
• Glass vs. Metal Pan: This recipe specifically calls for a glass baking dish. Glass conducts heat differently than metal. If you only have a metal pan, check the blondies 5 minutes early, as they may bake faster.
• Toasting the Hazelnuts: For a deeper flavor, toast the hazelnuts in a dry skillet for 5 minutes before chopping and adding them to the batter. Remove the loose skins by rubbing them in a towel.
• Room Temperature is Key: Because you are blending butter and cream cheese, both must be soft. If they are cold, they will lump together and won’t aerate properly with the sugar, leading to a greasy final product.

What To Serve With Blondie with Dark Roots

These rich bars pair well with beverages that cut through the density of the cream cheese.

• Dark roast coffee or espresso
• Cold milk
• A scoop of coffee ice cream
• Fresh strawberries

How To Store Blondie with Dark Roots

• Refrigerate: Because of the cream cheese content, it is safest to store these blondies in an airtight container in the refrigerator for up to 5 days. They are delicious served chilled.
• Freeze: Cut the cooled blondies into squares and wrap individually in plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight.

Blondie with Dark Roots Nutrition Facts

• Calories: 240 kcal
• Carbohydrates: 28g
• Fat: 14g
• Protein: 3g
• Sugar: 18g

Nutrition information is estimated per bar (assuming 16 bars) and may vary based on ingredients.

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