Description
Rich and chewy Chocolate-Hazelnut Ripple Blondies with creamy white chocolate, toasted hazelnuts, and swirls of chocolate-hazelnut spread. They have crisp golden edges and a soft, fudgy center.
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
Instructions
- Preheat the oven to 180°C (160°C fan/Gas 4). Spread the hazelnuts on a baking tray and toast for 7–10 minutes until lightly golden and fragrant. Leave to cool.
- Place the butter, light brown soft sugar, caster sugar, and 100g of the white chocolate in a medium saucepan. Heat over medium-low heat for 10–15 minutes, stirring frequently, until melted and smooth. Transfer to a large mixing bowl and cool for about 15 minutes.
- Grease a 23cm square baking tin, or a 25cm × 20cm tin, and line with baking paper. Roughly chop the cooled toasted hazelnuts.
- Beat the eggs into the cooled butter mixture one at a time, fully incorporating each egg before adding the next. Stir in the salt.
- Sift in the flour and baking powder and mix just until combined, taking care not to overmix.
- Fold in the remaining 75g white chocolate and 75g of the chopped toasted hazelnuts.
- Transfer the batter to the prepared tin and spread evenly. Spoon small dollops of hazelnut chocolate spread over the surface and gently swirl through the top with a skewer or knife. Scatter the remaining hazelnuts over the top.
- Bake for 35–40 minutes until the edges are golden and slightly crisp and the center remains a little soft.
- Cool completely in the tin. For a denser, fudgier texture, refrigerate for at least 2 hours before slicing.
- Cut into 16 squares and allow chilled blondies to come to room temperature before serving if desired.
Notes
Chill the cooled blondies for at least 2 hours for an especially dense, fudgy texture and cleaner slices.
Replace part of the white chocolate with milk or dark chocolate for a stronger chocolate flavor.
Add extra toasted hazelnuts or combine hazelnuts with chopped walnuts for additional crunch.
For a sweet-and-salty variation, sprinkle a small pinch of flaky sea salt over the top before baking.
Warm the chocolate-hazelnut spread briefly to make it easier to swirl through the batter.
Store in an airtight container at room temperature for up to 4 days, or refrigerate in warm conditions.
Freeze individual squares in a freezer-safe container with baking paper between layers and thaw at room temperature.
To serve warm, microwave an individual square briefly until just warmed through.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 blondie square
- Calories: 290 kcal
- Sugar: 24 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg
