There is a gal at work who teaches our 8th Grade World Language class. The class is really a culture class, and they focus on Spanish, German, and French, which happen to be the three languages our high school offers. Anyway, each day at lunch, Jen brings in her jar of Nutella and finishes off her meal with a heaping spoon of the chocolate hazelnut spread. (FYI: Nutella is to France as peanut butter is to America) I think all of the eighth grade teachers find this practice a bit odd, yet endearing and quirky. So...yes, I do have a point, when we decided to have a potluck luncheon this past week, I knew it would be the perfect occasion to try-out this Martha Stewart blondie recipe. (You can find the original here.) This recipe was quick and easy, and most importantly...Jen approved!
Chocolate Hazelnut Blondies
This recipe is a modified version of Martha's original. For example, the original recipe suggested a dollop of Nutella on top of each serving. I didn't have enough to bring to work, so we went without. I can only imagine they would be even better with this addition.
You will need:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups packed dark-brown sugar
1 teaspoon vanilla
1/3 cup chopped walnuts
1 generous tablespoon Nutella
1/3 cup chopped hazelnuts
To begin, place butter in microwave safe dish and microwave on high for 45 seconds, or until melted. Meanwhile, preheat oven to 350 degrees and prepare (butter or spray) an 8X8 or 8X11 inch baking sheet (adjust cooking time up for the smaller size).
Next, whisk the flour, baking powder, and salt in a medium bowl.
In a second bowl (large), combine the butter and brown sugar. Beat until combined.
Add the eggs and vanilla. Whisk until smooth.
Whisk in the Nutella. (Lick the spoon!)
Fold-in the walnuts.
Add the flour mixture. (I did this backwards, but it was just fine.)
Combine. I tried this...
But then I went to this...
When thoroughly combined (clawed?), transfer the dough to your prepared baking pan.
Press the dough into the pan, and then press-in your hazelnuts.
Bake for 20-25 minutes, until edges begin to pull away, and a knife comes out clean.