Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Hazelnut Blondies 3.1 (67) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 2 dozen A dollop of chocolate-hazelnut spread lends unexpected decadence to a hazelnut blondie. Ingredients ½ stick (4 tablespoons) unsalted butter, plus more for pan 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 ⅓ 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 Directions Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment. Whisk 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. Cook's Notes Blondies can be stored in an airtight container up to 2 days. Print