Chocolate Hazelnut Blondies -

Chocolate Hazelnut Blondies

Rich, butterscotch goodness with chocolate and hazelnuts.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: blondie, chocolate, hazelnut

Prep Time: 20

Cook Time: 30

Servings: people

Calories: 352kcal

Author: Candace Bourzac

Ingredients

1 cup all-purpose flour
3/4 cup brown sugar
1/2 cup butter, unsalted
2 eggs, room temperature
1/4 teaspoon baking powder
1/2 teaspoon cloves
1/2 teaspoon cinnamon
2 teaspoons vanilla extract or paste
1/4 teaspoon salt
3/4 cup chocolate chunks
1/2 cup crushed hazelnuts

Instructions

Preheat oven to 350 F. Spray a 9x9 metal baking pan with cooking spray and line with parchment paper. I cut out a square to line just the bottom of the pan.
Melt the butter in the microwave in 30-second bursts until melted. I find this usually takes about 45 seconds, but be sure to watch the butter so it doesn't explode all over your microwave.
Pour the melted butter (1/2 cup) and brown sugar (1 cup) into a medium-sized mixing bowl and whisk to incorporate.
To the same bowl, add the two eggs and whisk until fully incorporated. Using a spatula, mix in the flour (1 cup), baking soda (1/4 teaspoon), vanilla extract (2 teaspoons), cinnamon and cloves (1/2 teaspoon each), and salt (1/4 teaspoon), if using.
Fold in 1 cup of chocolate chips and 1/2 cup of chopped hazelnuts. Pour into prepared pan and bake for 30 minutes. The blondies should look slightly underdone in the middle when they are done, and will jiggle a bit when you shake the pan. This will give you the delicious, soft center. You can bake them a bit longer if you want more of a firm blondie, but anything over 35 minutes and you will have more of a cookie bar than a blondie.
Remove the blondies from the oven when they are done. The blondies will continue to cook for a bit due to the residual heat from the pan. Let them rest for 10 minutes before turning them out onto a baking rack to continue to cool. I like to flip them over onto a piece of parchment paper first, then put my hand underneath them to help flip them back over.
Slice the blondies into 9 pieces once fully cooled. Enjoy plain or with ice cream and a drizzle of chocolate sauce.

Notes

Store on the counter in an airtight container for up to 2 days; store in the fridge in an airtight container for up to 5 days.
To freeze blondies, be sure they are completely cooled. Wrap in plastic wrap and put into an airtight, freezer-safe container for up to 3 months. Thaw out in the fridge overnight. You could also slice them and wrap them individually to enjoy one at a time.
Use up to 2 cups of any mix-ins you like. Ex: white chocolate chips, peanuts, macadamia nuts, dried cranberries or cherries, butterscotch chips, etc.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutrition information calculated uses a third-party algorithm. Please consult a health professional for nutrition guidance.

Nutrition