These blondies have great texture and are bold in flavour -- they’re not only chewy and crunchy, but they also have notes of molasses from the dark brown sugar but are subdued by the depth and bitterness of espresso grounds.
Note: Hazelnuts can be substituted for any other nut you have readily available. Omit completely for those with nut allergies. Semi-sweet or dark chocolate chips can go in place of the espresso.
Hazelnut Espresso Blondies 8 Steps
Place rack in the centre of oven; preheat to 350°F.
Grease and line a 9-inch square pan. Set aside.
Combine the flour, salt, espresso grounds and baking powder in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and eggs. Mix on medium speed until thick and fluffy, about 5 minutes.
Add the butter and vanilla extract. Continue to mix until smooth and well combined.
Add the flour mixture in three additions then fold in the hazelnuts.
Transfer the batter into the pan and bake for about 35 minutes.
Allow to cool completely before slicing.