Skillet Hazelnut Brownie Blondie Bars
I’ve been dreaming of getting myself a cast-iron skillet since the start of COVID – probably for longer, but that’s when the true desire really kicked in! There is something so perfect and versatile about a skillet. When I say that, I’m thinking of endless opportunities for one-skillet recipes; whether it be breakfasts, dinners, or desserts, I could sit here and easily come up with 20 ideas to make in this one glorious skillet.
The stars aligned when I received this amazing opportunity to be gifted a milo skillet and parchment rounds. If I’m being honest, I would have been hesitant to try a brand I hadn’t used before – hence why I didn’t have one yet (not ready to fork out a fortune, but not ready to try something that won’t work for me). I’m incredibly particular about my cookware.
Well, I am so grateful that I was sent one to try because not only did I get a cast-iron skillet, but I also learned of a fabulous new brand that will certainly be making a mark in the cookware world and in my kitchen. This skillet gets pulled out daily and is used to make EVERYTHING. It cooks so beautifully, the heat distribution is perfection, and the aesthetic of it gorgeous.
The best part of this skillet is that you’re getting a luxury product for 1/2 of the price. That’s right – affordable quality—one of my favorite things to find.
Back to the endless recipes with this skillet. I actually have so many lined up in my mind and am super game to share, but I wanted to give you a sweet treat that is maybe a little bit holiday-like but not full-on. It’s warm, cozy, and filling for the season: skillet hazelnut brownie blondie bars.
These skillet hazelnut brownie blondie bars are actually SO freaking delicious. I make mine gluten-free, but you could easily sub the gluten-free flour for regular flour. I realize that I need to give you guys a non dessert soon since my last food post was these delicious cupcakes.
These skillet hazelnut brownie blondie bars are gooey, moist, flavourful, and highly addictive. I had to give most of mine away as I would sit there and sneak little bites, despite being full beyond words.
I was also advised to use these parchment rounds for something like this. I’m not sure why I’ve lived my life for so long without them. There was ZERO stick when I lifted out pieces of the skillet hazelnut brownie blondie bars to the bottom. It is actually so game-changing for me as I would normally cut the most jagged-edged parchment to get the round shape I needed. It would never be perfect and would always stick. Problem is now solved.
Skillet Hazelnut Brownie Blondie Bar (*gluten-free with a regular flour option)
Brownie recipe from my great grandmother
Blondie recipe adapted from Half Baked Harvest Super Simple
+ 1/2 cup margarine, room temperature
+ 1 cup brown sugar, loosely packed
+ 1 egg, room temperature
+ 1 tbsp vanilla
+ 1 tbsp cocoa
+ 1 cup gluten-free (or regular) flour
+ 9 tbsp margarine, room temperature
+ 3/4 hazelnut spread (Nutella or kraft – I used kraft)
+ 2 eggs, room temperature
+ 1 cup brown sugar, packed
+ 1 tbsp vanilla
+ 2 cups gluten-free (or regular) flour
+ 1 tsp baking powder
+ 1 milk chocolate bar (definitely used leftover Halloween candy)
+ flaky sea salt
1. Pre-heat oven to 350°F. Line your milo skillet with the 10″ parchment rounds.
2. In a medium-sized bowl, cream butter and sugar together.
3. Add in egg, vanilla, cocoa, and flour. Mix well.
4. Pour into the parchment-lined skillet and spread with a spatula until evenly distributed. Set aside.
Hazelnut Blondie Bar
1. In a large microwave-safe bowl, melt margarine and 1/2 cup of hazelnut spread. I stop and stir every 30 seconds until everything is fully melted.
2. Add brown sugar, vanilla, and eggs and mix well. Combine flour and baking powder.
3. Layer half of the hazelnut dough over the brownie mixture.
4. Melt the rest of your hazelnut spread in the microwave and swirl it into your blondie bar. Layer the rest of the blondie bar on top and spread until evenly distributed with a spatula.
5. Bake in the oven for 20 minutes.
6. Remove the cast-iron skillet from the oven and sprinkle your milk chocolate randomly over the skillet hazelnut brownie blondie bar.
7. Bake another 10-20 minutes – until the center stops jiggling when you shake the pan. Remove and sprinkle a little bit of flaky sea salt over the top.
8. Let cool for at least one hour before digging in.
OMG OKAY it is 9 a.m., I’m still stuffed from breakfast, and somehow still drooling over this?! I need it in my life asap 😍