New This Month

Hazelnut Blondies


A dollop of chocolate-hazelnut spread lends unexpected decadence to a hazelnut blondie.

  • Yield: Makes about 2 dozen

Source: Martha Stewart Living, July 2007


  • 1/2 stick (4 tablespoons) unsalted butter, plus more for pan
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 3/4 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


  1. Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment.

  2. Whisk flour, baking powder, and salt.

  3. 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.

  4. 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.

Cook's Notes

Blondies can be stored in an airtight container up to 2 days.

Reviews Add a comment

  • Lynn_M
    22 FEB, 2012
    Thanks for the link, betrhalf! Those square papers are hard to find. I love this recipe! I make them every February for my nephew's birthday, and any other time he'll be visiting. This is the treat he always asks for. I replace half a cup of the flour with hazelnut flour, and sometimes omit the hazelnuts if I don't have any on hand.
  • betrhalf
    23 JAN, 2012
    To VictoriaLK: I found these They are brown instead of white, but they are square. :) Hope this helps
  • foodfiend20
    3 JAN, 2012
    This was the 2nd Christmas for these, and there will be no end in sight. They are absolutely delicious. I used a 9x9 pan instead of the unusual 8x11 which made a slightly thicker cookie. I cut them into smaller bars than indicated (around 1.5" square) and piped warm Nutella from a pastry bag onto each. Lining the pan with 2 pieces of foil allows you to pick up the entire slab, after totally cooled, and cut into nice squares. Any idea where I can get those square paper cups as in the photo?
  • elviraann
    9 MAR, 2011
    elviraann: I know how difficult it is to crack a hazelnut. Any easy ideas?
  • TerryLinden
    9 JUN, 2010
    I thought these were really good - they never stood a a chance in our house - they disappeared quickly. Rich tasty buttery hazelnut flavor. We will definately have these again.
  • jerseygirl1960
    5 JUN, 2010
    I made these last night and I think it was a waste of hazelnuts, nothing special about them at all. I would not make them again, I was disappointed after reading all the reviews.
  • Rivk
    4 JUN, 2010
    I believe that Hazelnuts also go by the name filberts...I dont usually have a problem finding them any time of the yr.
  • fairyegurl916
    24 MAR, 2009
    I just made these on a whim. I had the recipe saved from the recipe of the day. They smell divine. They were quick easy and after dinner tonight I will know what my mom and brothers think! I omitted the hazelnuts though due to dental problems and added sweetened coconut the last 10 minutes of baking. So i hope this change just adds to its greatness.
  • nancythebaker
    23 MAR, 2009
    This recipe is fast and delciious. I followed the instructions exact;y (bought the ingredients in Whole Foods) and everyone loved the flavor. They were gone in 2 minutes
  • JaniceDouglas
    22 MAR, 2009
    To ISingInTheKitchen, I'm crazy about Nutella as well. Check this out! So many recipes!!