For a couple of years I lived the dream as a professional baker. It was hard, hard work, but so awesome. Certainly the highlight of that time was the year I spent selling at Farmers Market. I met the most wonderful, down-to-earth people from all over the area, and– like good Market Mates– we always bartered with our leftovers. On any given Saturday afternoon, I’d return home with fresh cheese from an Amish farm, buffalo jerky, creamed wild honey, or a head of purple cauliflower (amazing.) I miss those days! Hands down, the Nutella-Swirl Blondie was the most popular item I sold, and is still requested by former customers who are now good friends.
This is the “For One” version, in all its decadence. Don’t make this when you’re aiming for self-control. If you really feel wild, make it into a sundae by adding a scoop of your favorite ice cream, syrup, and sprinkles on top. It is made in a 6-inch cake pan, easy to pick up at any kitchen supply store.
Preheat the oven to 350°F.
Prepare your 6-inch cake pan by placing a circle of parchment paper in the bottom, then spraying the sides with cooking spray or rubbing with butter. This seems like a lot of work, but it guarantees that your blondies won’t get stuck in the pan. Alternately, order this CUT-ABLE silicone baking mat, and cut a circle that just fits inside the bottom of your pan. Then just butter the sides. (Don’t use cooking spray, as it will eventually build up on the mat.) Wash it after each use, and use it over and over. This is what I do. (Note: Please do not cut a regular Silpat. The fiberglass webbing inside can be harmful when exposed.)
In a medium bowl, combine melted butter, brown sugar and vanilla extract. Add egg and mix well. Carefully measure the flour by using a knife to skim the top of the measuring cup. Add flour, baking powder and salt. Stir to combine.
Spoon the batter into the prepared pan, and smooth the top. Drop five teaspoonfuls of Nutella evenly over the top of the batter, then use a knife to swirl it through. Bake 23-25 minutes, until the top is golden and set. Allow to cool 10 minutes in the pan, then turn it out and enjoy!
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