Hey ladies. Valentine’s day is soon approaching, so here I am to offer you Chocolate Hazelnut Blondies. They have been proven to successfully woo any potential suitor, cure any bad day and make all the boy moose’s go “wahhh!”
I am a firm believer in dessert. When we restrict ourselves from having it, we begin to obsess over it, think about it and want it more than if we were to just have a dang piece of dark chocolate or two at night.
Dessert seems to scare people who are trying to live healthier. They mark it as bad, lock it up in a safe and throw it in the depths of the ocean. SO maybe then they won’t ever have a craving for it. Silly. If we are treating our bodies well, feeding it the right amounts of the right foods, our cravings will start to lean towards those foods. We will crave carbs, and vegetables and protein, heck maybe something sweet, and that’s entirely ok.
I think there is also a lot of shame tied to dessert. A lot of emotions as well. I overheard a lady the other day say that when she’s sad she eats a pint of Ben & Jerry’s. I think a lot of people can relate. For a lot of people food is more than just food. It carries with it feelings and memories of happiness, joy, celebration, but also guilt, depression and loneliness. Certain foods are tied to these different emotions, and we rely on them for comfort rather than sustenance.
We’re all guilty of it. This is where our thinking needs to change. We need to go back to the basics. Food is just food. It was created to sustain us, fill us up and bring us joy. But that’s that. We don’t live in a world where we have to finish everything presented to us or else we’ll starve. We’re allowed to say no if we don’t want to eat something. We’re allowed to not finish everything on our plate. In fact, in some cultures it’s more polite to leave food on your plate because it lets the host know that you are fulfilled with the amount of food presented to you.
Dessert doesn’t have to be something tied to bad emotions. It doesn’t have to be abused or over consumed. It’s just food. It’s going to be there tomorrow and the next day, pretty much any time you want it you could have it, so don’t go crazy-this-is-my-last-meal on it. Take your time eating. Savor the flavors and enjoy yourself.
So about the dessert. Chocolate Hazelnut Blondies. They have browned butter, in all of its glory. If you’ve never browned butter before prepare to have your world rocked because it is absolutely insanely positively out of this world. The rich, nutty flavor it adds to any recipe is unparalleled by any ingredient I have yet to find. They also has some healthier flours, less processed sugars, and I threw in some chopped extra dark chocolate to just make it scream with obey gooey goodness.
Make this for your sweetie on Valentine’s Day, or for your gal pals, or just yourself because you’re worth it. And food is just food. It’s not going to hurt you to partake in a little mindful dessert every once in a while.
- ½ C Unsalted Butter (I used Kerrygold Grass Fed Butter)
- ⅓ C Melted Coconut Oil
- 1 C Whole Wheat Pastry Flour
- ½ C Almond Flour
- ½ C Hazelnut Meal (ground hazelnuts in food processor)
- 1 tsp Sea Salt
- ½ C Moscavado Sugar (or brown sugar)
- ½ C Coconut Sugar (or more brown sugar)
- 2 Eggs
- 2 tsp Vanilla Extract
- ¾ C Chopped Dark Chocolate
- Brown butter in a small saucepan for about 3-4 minutes, or until it starts to smell nutty. It will start to foam and form small brown flakes that sink to the bottom. THIS IS GOOD. When this happens, transfer butter to a large bowl and let cool for about 30 minutes. This is important because you don't want to cook the eggs in hot butter when you combine them.
- Preheat oven to 350°F and grease an 8 x 8 pan.
- In a large bowl or stand mixer sift together flour, almond flour, hazelnut meal and salt.
- In a separate bowl combine eggs, vanilla and whisk.
- Add in the sugars and browned butter.
- Combine with flour mixture and stir until there is a few pockets of flour left.
- Fold in chocolate and mix until there is no more flour visible.
- Pour mixture into baking pan and smooth.
- Bake for 30-35 minutes, until edges are browned.
- Let cool completely on a wire rack.
Recipe adapted from Hummingbird High