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

Martha Stewart Living, July 2007


Recipe Summary

Makes about 2 dozen


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (3)

67 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 29
  • 2 star values: 14
  • 1 star values: 5
Rating: Unrated
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.
Rating: Unrated
To VictoriaLK: I found these http://www.fancyflours.com/Square-Paper-Liner-for-Brownies-and-Appetizers/productinfo/7100CCBL1/ They are brown instead of white, but they are square. :) Hope this helps
Rating: 5 stars
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?