Gooey Pesach Blondies

smallpesachblondies

These were a huge hit. I underbaked these so that the center was gooey. The edges could be cut and served in squares, but the center had to be served warm, in scoops like a runny chip cake. Someone said that it reminded him of pecan pie.

Blondies
Adapted from Chocolate Chip Squares recipe from Whisk (3/21/12) and from Hungarian Brownies recipe from the Jewish Press (2013). I baked these for 35 minutes to keep the center runny, but you can bake them longer, until they are firm in the center.

1½ cups oil
6 eggs
1½ cups sugar
2 cups brown sugar
2 tsp. vanilla sugar
2 cups potato starch
1½ cup ground hazelnuts
1 (10 oz) bag chocolate chips

Combine the oil, eggs and sugar. Add the potato starch and ground nuts. Divide batter evenly between two 9×13 pans (line with parchment paper). Sprinkle the chips over the batter. Bake at 350 degrees. Take out at 35 minutes for gooey brownies or bake up to 55 minutes for drier blondies. When slightly underbaked, the blondies are delicious served warm with ice cream. Each pan makes 30 blondies (5 dozen for the two pans combined).

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