Dark Chocolate Blondie Cakes

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Quantity: 9 pcs.

Soft and springy, with hazelnut chunks, coconut flakes, and dark chocolate chips, Guy Fieri's blondie cakes are a unique take on traditional Sunday baking. Use snowflake or staff-shaped cookie cutters to give these cakes a festive look.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cooking spray
1 cup premium wheat flour
1/2 tsp baking powder
1/2 teaspoon of baking soda
1/4 teaspoon fine salt
5 and 1/3 tbsp (80 g) unsalted butter, room temperature
85 g of cottage cheese at room temperature
1 tbsp. light brown sugar (compacted)
1 large egg
1 tbsp vanilla extract
1/2 cup chopped hazelnuts
1/4 cup sweet coconut flakes
1/2 cup dark chocolate chips or granules

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, curd cheese, brown sugar, eggs, vanilla extract, hazelnuts, coconut flakes, dark chocolate

Cooking the dish according to the recipe:

Preheat oven to 180°C (350°F). Spray a 20x20cm glass baking dish with cooking spray.
In a small bowl, combine flour, baking powder, baking soda and salt.

In the large bowl of a stand mixer, beat the butter and cream cheese on medium speed until fluffy. Add the brown sugar and beat for another 3-4 minutes. Add the eggs and vanilla extract. Add the flour mixture and beat on low speed until smooth. Add the hazelnuts, coconut, and chocolate and fold in with a wooden spatula.
Pour the batter into the prepared pan and bake until a toothpick inserted into the pan comes out clean, 35-40 minutes. Let the cake cool in the pan for 20 minutes before slicing into cakes.

Categories:

recipe / Desserts / Cakes / Brownie / American cuisine / Guy Fieri

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