Best Hazelnut Blondies Recipes

HAZELNUT BLONDIES

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment.
• Whisk flour, baking powder, and salt.
• Melt butter. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and Nutella.
• Press dough into pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella.

WHITE CHOCOLATE AND HAZELNUT BLONDIES

Steps:

• Preheat the oven to 180C/gas mark 4. Grease and line a shallow 20cm square baking tin or individual tray bake pan.
• Beat together the butter and sugar until pale and fluffy. Gradually add the eggs. Sift the flour and baking powder into the mixture and beat until well mixed. Add the white chocolate and the hazelnuts (leave some back to sprinkle on top) and stir together until combined. Pour the mixture in the tin and smooth the surface. Sprinkle with the remaining hazelnuts.
• Bake in the preheated oven for 40 minutes, or until well risen and golden brown. If using an individual tray bake tin then you will only need to bake for 25 minutes.
• Leave to cool in the tin for 5 minutes then transfer to a metal rack to cool. Decorate with sifted using sugar. Or serve warm with caramel sauce for a delicious pudding.

APPLE HAZELNUT BLONDIES

Steps:

• Blondies 1. Heat oven to 350 degrees . Coat a 12-cavity brownie pan (such as Wilton Brownie Bar Pan) with nonstick cooking spray. 2. Place nuts on a rimmed baking sheet. Bake at 350 degrees for 10 minutes. Cool slightly and rub nuts with fingers to remove skin. Chop nuts and reserve. 3. Meanwhile, in a large bowl, combine sugars, butter, eggs and vanilla. Whisk together flour, baking powder and salt; stir into sugar-and-butter mixture until dry ingredients are just moistened. Fold in apples and 3/4 cup of the chopped nuts. 4. Spoon batter into prepared brownie pan, about 1/3 cup into each cavity. Bake at 350 degrees for 30 minutes or until a toothpick inserted into center comes out clean. Cool on a wire rack for 30 minutes; turn out onto rack to cool completely. Maple Icing 5. In a large bowl, beat cream cheese until smooth. Gradually beat in sugar; add maple syrup and vanilla and beat until smooth. 6. Frost each blondie with a generous 2 tbsp of icing. Sprinkle with remaining 1/4 cup chopped hazelnuts.

HAZELNUT BLONDIES

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment. Whisk flour, baking powder, and salt. Melt butter. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and Nutella. Press dough into pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella. Blondies can be stored in an airtight container up to 2 days.

HAZELNUT BLONDIES

Steps:

• Preheat oven to 350°F Butter an 8x11-inch baking pan. Line with parchment paper then butter parchment.
• Whisk flour, baking powder and salt in a small bowl.
• Melt butter. Beat butter and sugar until combined, in a large bowl. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and nutella.
• Press dough into the pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes.
• Let cool 15 minutes and cut into squares.

CHOCOLATE HAZELNUT SWIRL BLONDIES

Steps:

• To make the blondies: Preheat the oven to 350°. Grease a 9"x 13"x 2" baking pan. Whisk together the flour, baking powder, and salt. Set aside. Using an electric mixer on medium speed (or just a mixing spoon), mix the butter, brown sugar, eggs, and vanilla until thoroughly combined. Reduce mixer speed to low, and gradually add the flour mixture. Mix just until combined. Stir in the hazelnuts. Spread the blondie batter evenly in the prepared pan.
• To make the topping: Using an electric mixer on medium speed, beat the cream cheese, chocolate-hazelnut spread, and sugar until thoroughly combined. Drop the topping mixture by small amounts (2-3 teaspoons at a time) over the top of the blondies. Use a thin knife to swirl the chocolate mixture into the top third of the blondie batter. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Cool the blondies in the pan before cutting into bars.