Chocolate Hazelnut Swirl Blondies Food

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HAZELNUT BLONDIES



Hazelnut Blondies image

A dollop of chocolate-hazelnut spread lends unexpected decadence to a hazelnut blondie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 9

1/2 stick (4 tablespoons) unsalted butter, plus more for pan
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup hazelnuts, toasted, skins rubbed off with a kitchen towel, and chopped
1 heaping tablespoon chocolate-hazelnut spread, such as Nutella, plus more for serving

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.

HAZELNUT SWIRL BLONDIES



Hazelnut Swirl Blondies image

Ribbons of rich hazelnut-chocolate spread top each bite of these chewy blondies.

Provided by Jenna Helwig

Time 2h40m

Number Of Ingredients 11

Cooking spray
.75 cup (1½ sticks) unsalted butter
1.5 cups packed dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
.5 teaspoon kosher salt
.5 cup toasted unsalted skinned hazelnuts (optional), chopped
.33 cup chocolate-hazelnut spread, such as Nutella
.25 teaspoon flaky sea salt

Steps:

  • Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Melt butter in a large pot over medium, stirring occasionally to ensure butter doesn't brown, 3 to 4 minutes. Remove from heat; whisk in sugar until well-combined. Whisk in eggs and vanilla.
  • Add flour, baking powder, and kosher salt to butter mixture; stir until batter is smooth. Stir in hazelnuts, if using. Transfer batter to baking pan. Spread in an even layer and smooth top.
  • Dollop chocolate-hazelnut spread in tablespoonfuls on top of blondie batter. Drag a wooden spoon or a skewer through spread to swirl it slightly (it won't be evenly spread out over batter). Sprinkle with flaky sea salt.
  • Bake until top of blondies is set and edges are golden (center will still be a bit gooey), 22 to 24 minutes. Transfer baking pan to a wire rack and let blondies cool completely, about 2 hours. Using parchment paper overhang as handles, remove blondies from pan and slice.

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