Hazelnut Blondies

Yeah! An excuse to try my hands at making blondies! Not just any blondies, I might add, no no no; hazelnut blondies. Very decadent, very chic, yet so easy. I love everything about these blondies; from the brown sugar to the Nutella. It's dubble yum! Now I have to say that these are my first home-made blondies so I can't really compare them to ... anything. So just to be on the safe side I rate them 4.5 out of 5. I'm saving that extra 0.5 for maybe another great blondie to try out in the future.

Hazelnuts Blondies recipe: MarthaStewart.com

Ingredients:
- ½ stick (4 tablespoons) unsalted butter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ¾ 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

Instructions:
- Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment.
- Whisk together the 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.


My hazelnuts were still in their shells. I toasted them in the oven for about 15 minutes.

Blondie-batter with a dollup of Nutella. Genius idea btw!

The batter became a bit darker after mixing it with the Nutella.

Perfectly flat out of the oven.

Cut in squares.

With a teaspoon of Nutella piped on top.

They really are so delicious, but of course everything tastes better with Nutella :D!