Dark chocolate and hazelnuts have always been besties, and milk chocolate and hazelnuts have also been a power couple but white chocolate and hazelnuts? Why has the world been keeping them apart for so long! They are a match made in heaven. Especially when you stir them into these moist (I hate that word but there really aren’t many other options are there?), fudgey, caramelly blondies. I’ve never been much of a blondie fan, but apparently blondies really do have more fun – mainly because they’re packed with way more naughty ingredients that their brunette cousin. These innocent-looking squares are seriously seriously good – like one of the best things I’ve ever eaten good! Now go away and bake them already so I can have a blondie moment… 😉
White Chocolate Hazelnut Blondies
Makes 12
200g butter, chopped
200g The Kate Tin White Chocolate, broken into pieces
4 eggs, lightly beaten
200g almond meal
250g Natura soft brown sugar
1 tsp vanilla extract
100g hazelnuts, toasted and chopped
Preheat the oven to 180C (or 160C fan-forced) and line a 20cm square baking tray with baking paper. Melt the butter and chocolate together in a saucepan. Remove from the heat and add the vanilla and brown sugar and stir to combine. Set aside to cool slightly. Once cool, add the eggs, then the almond meal and hazelnuts and stir well to combine. Pour the brownie mix into the prepared tray and bake for 35 – 40 minutes or until the brownies are risen, golden brown in colour and firm to the touch.
