Chocolate Hazelnut Swirl Blondies Food

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.

HAZELNUT SWIRL BLONDIES

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.