Nancy's Brown Butter-Hazelnut Blondies

Name: Nancy's Brown Butter-Hazelnut Blondies
Prep time: 25 min
Total time: 2 h
Yield: 16 serving(s)
Ingredients: 3/4 c. (1 1/2 sticks) unsalted butter, plus more for pan; 1 1/2 c. all-purpose flour, spooned and leveled; 1 1/4 tsp. Kosher salt; 1 tsp. baking powder; 1 1/2 c. packed dark brown sugar; 1 1/2 tsp. pure vanilla extract; 2 large eggs; 1 1/2 c. coarsely chopped toasted hazelnuts

By Marian Cooper CairnsPublished: Sep 8, 2017

Jump to recipe

Brian Woodcock

Yields:

16 serving(s)

Prep Time:

25 mins

Total Time:

2 hrs

It doesn't take a Nancy Drew to figure out this brown sugar and chopped hazelnuts blondie recipe.

Advertisement - Continue Reading Below

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, spooned and leveled
1 1/4 tsp. Kosher salt
1 tsp. baking powder
1 1/2 cups packed dark brown sugar
1 1/2 tsp. pure vanilla extract
2 large eggs
1 1/2 cups coarsely chopped toasted hazelnuts

Directions

1. Step 1Preheat over to 375°F. Line bottom and sides of a 9- by 9-inch baking pan with aluminum foil, leaving a 2-inch overhang on 2 sides; butter foil. Whisk together flour, salt, and baking powder in bowl.
2. Step 2Cook butter in a small saucepan over medium-high heat, stirring often, until fragrant and deep golden brown, 6 to 8 minutes. Transfer to a bowl, and let cool 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, one at a time, whisking until blended after each addition. Whisk in flour mixture. Fold in toasted hazelnuts. Transfer to prepared pan.
3. Step 3Bake until wooden pick inserted in center comes out with a few moist crumbs clinging, 24 to 26 minutes. Cool completely in pan on wire rack. Use foil to lift blondies from pan. Remove foil, and cut blondies into 16 squares.