Chocolate Hazelnut Blondies

The problem with travelling is that your friends are constantly leaving you for other destinations. There’s no way around it, and you can’t resent anyone for it, but saying goodbye never really gets any easier. I’ve had two goodbyes in the past week, though luckily for me I’ll be seeing both of those people again pretty soon. And one of them was nice enough to leave behind a big jar of off-brand Nutella, which inspired these blondies. Thanks, Aidan!

gettingstartedLook at all that chocolate hazelnut goodness.

I love making blondies. They’re dead simple in the best possible way: butter, brown sugar, vanilla, egg, flour, and whatever goodies you feel like throwing in. This time I went with lots and lots of hazelnut chocolate (I swear Whittaker’s isn’t paying me to advertise – I wish – but I did use their hazelnut slab here and it was perfect). And of course, Nutella.


Chocolate Hazelnut Blondies
(Adapted from Smitten Kitchen.)

1 cup (226 g) butter
2 cups brown sugar
2 eggs
1 tablespoon vanilla
Pinch salt
2 cups all-purpose flour
500 g hazelnut chocolate, coarsely chopped (you could also easily use 250 g chocolate and 250 g roasted hazelnuts…this is just easier.)
~1/3 cup Nutella


1. Preheat the oven to 325 degrees Fahrenheit (~160 Celsius). Butter a 9×13 inch pan. I like to line the bottom with baking parchment too.

2. Melt the butter completely. I do this in a double-boiler because I think it’s easier, but the microwave is fine. Just use low heat or it will explode everywhere.

3. Mix in the brown sugar until thoroughly combined. Let the mixture cool a bit and then add the eggs, one at a time, beating after each.

4. Beat in the vanilla. Add the salt and flour together and stir until just combined. Mix in the chocolate.

5. Pour the batter into the prepared pan. Drop the Nutella over top in big dollops every few inches. Use a knife to swirl it through the top of the batter until the whole pan looks marbled.


6. Bake for about 25 minutes, until set in the middle.


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