Name: Chocolate-Hazelnut Ripple Blondies
Prep time: 40 min
Cook time: 40 min
Total time: PT-497194H42M54S
Cuisine: British
Ingredients: 100g blanched hazelnuts; 175g unsalted butter, plus extra for greasing; 190g light brown soft sugar; 100g caster sugar; 175g white chocolate, roughly chopped; 3 medium eggs; ½ teaspoon fine salt; 200g plain flour; ½ teaspoon baking powder; 75g hazelnut chocolate spread

These Chocolate-Hazelnut Ripple Blondies are one of my favorite treats when I want something rich, chewy, and packed with chocolate flavor. I combine creamy white chocolate with brown sugar, toasted hazelnuts, and generous ripples of chocolate-hazelnut spread. The result is a blondie with crisp golden edges, a soft and fudgy middle, and plenty of nutty crunch.

I especially like chilling these blondies before slicing because the texture becomes even denser and fudgier. They make an easy dessert for gatherings, afternoon tea, parties, or simply keeping at home when I want a sweet treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

100g blanched hazelnuts

175g unsalted butter, plus extra for greasing

190g light brown soft sugar

100g caster sugar

175g white chocolate, roughly chopped

3 medium eggs

½ teaspoon fine salt

200g plain flour

½ teaspoon baking powder

75g hazelnut chocolate spread

Directions

I start by preheating my oven to 180°C (160°C fan/Gas 4). I spread the hazelnuts over a baking tray and toast them for 7–10 minutes, until they are lightly golden and fragrant. Then I remove them from the oven and leave them to cool.

Next, I put the butter, light brown soft sugar, caster sugar, and 100g of the chopped white chocolate into a medium saucepan. I heat everything over medium-low heat for 10–15 minutes, stirring frequently, until the butter and chocolate have melted and the mixture is smooth. I transfer it to a large mixing bowl and leave it to cool for about 15 minutes.

While the mixture cools, I grease a 23cm square baking tin, or a 25cm × 20cm tin, and line it with baking paper. I roughly chop the toasted and cooled hazelnuts.

I beat the eggs into the cooled butter mixture one at a time, making sure each egg is incorporated before I add the next. Then I stir in the salt, then sift in the flour and baking powder. I mix just until everything is combined, taking care not to overmix.

Next I fold in the remaining 75g of white chocolate along with 75g of the chopped toasted hazelnuts. I transfer the batter to my prepared tin and spread it into an even layer.

Then I spoon small dollops of the hazelnut chocolate spread over the surface. Using a skewer or the tip of a knife, I gently swirl the spread through the top of the batter to create the chocolate-hazelnut ripple. I finish by scattering the remaining chopped hazelnuts over the surface.

I bake the blondies for 35–40 minutes. Then I look for golden, slightly crisp edges while keeping the center a little soft, since this helps create the fudgy texture I want once the blondies have cooled.

I leave the blondies to cool completely in the tin. For an especially dense and fudgy texture, I refrigerate them for at least 2 hours before slicing. Once chilled, I cut the blondies into 16 squares and let them come to room temperature before serving.

Servings and Timing

This recipe makes 16 blondie squares.

Prep time: 40 minutes

Cooking time: 40 minutes

Total time: 1 hour 20 minutes, plus optional chilling

Servings: 16

Approximate calories: 290 kcal per serving

Variations

For an even stronger chocolate flavor, I sometimes replace part of the white chocolate with chopped milk or dark chocolate. This creates extra pockets of melted chocolate throughout the blondies while keeping their chewy texture.

When I want additional crunch, I add a few more toasted hazelnuts to the batter or scatter extra nuts over the top. I can also use a combination of hazelnuts and chopped walnuts for a slightly different flavor.

For a sweet-and-salty version, I sprinkle a small pinch of flaky sea salt over the blondies before baking. The salt contrasts particularly well with the white chocolate and chocolate-hazelnut spread.

I can also warm the chocolate-hazelnut spread very briefly before spooning it over the batter. I find that slightly softened spread is easier to swirl into attractive ripples without disturbing the batter too much.

Storage/Reheating

I store leftover blondies in an airtight container at room temperature for up to 4 days. If my kitchen is particularly warm, I prefer keeping them refrigerated so the chocolate and hazelnut spread remain firm. I let refrigerated blondies sit at room temperature for a little while before serving when I want a softer texture.

For longer storage, I freeze individual blondie squares in a freezer-safe container, separating layers with baking paper. I can then thaw the amount I need at room temperature.

When I want a warm blondie, I heat an individual square briefly in the microwave until it is just warmed through. I avoid overheating it because too much heat can make the blondie lose some of its fudgy texture.

FAQs

How do I know when the blondies are finished baking?

I look for golden edges and a set surface while keeping the middle slightly soft. I avoid waiting until the center feels completely firm because the blondies continue to set as they cool, and slightly underbaking the center helps preserve the fudgy texture.

Why should I let the melted mixture cool before adding the eggs?

I let the butter, sugar, and white chocolate mixture cool for about 15 minutes because adding eggs while the mixture is very hot can cause them to cook prematurely. Cooling also makes it easier for me to create a smooth, evenly mixed batter.

Do I have to chill the blondies before slicing?

I can slice them once they have cooled completely, but I prefer chilling them for at least 2 hours. Refrigerating helps the interior become dense and fudgy and also makes it easier for me to cut clean, neat squares.

Can I make these blondies without hazelnuts?

I can leave out the chopped hazelnuts if I want a nut-free texture, although I would also need to replace the hazelnut chocolate spread with a suitable alternative if I need the entire recipe to be nut-free. I always check individual chocolate and spread labels when allergens are a concern.

Can I freeze Chocolate-Hazelnut Ripple Blondies?

Yes. I let the blondies cool completely before cutting them into squares, then store them in a freezer-safe container with baking paper between the layers. When I want one, I thaw it at room temperature before serving.

Conclusion

These Chocolate-Hazelnut Ripple Blondies combine everything I enjoy in a decadent baked dessert: buttery brown-sugar flavor, creamy white chocolate, crunchy toasted hazelnuts, and rich swirls of chocolate-hazelnut spread. The crisp edges and soft, fudgy center make every square especially satisfying.

I find this recipe just as useful for a casual homemade treat as for parties and gatherings. I can prepare the blondies ahead of time, chill them until firm, and slice them when I am ready to serve. With their beautiful chocolate ripples and toasted hazelnut topping, they look impressive while remaining wonderfully simple to make.

Chocolate-Hazelnut Ripple Blondies