Hazelnut Espresso Blondies

30 mins Prep Time

35 mins Cook Time

Written By

Katrina Bolinas

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.

Ingredients

Hazelnut Espresso Blondies

1 cup unsalted butter, melted
1 1/2 cups dark brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 tablespoon espresso grounds
1 teaspoon kosher salt
3/4 teaspoon baking powder
1 cup whole hazelnuts, roasted

Directions

Hazelnut Espresso Blondies

8 Steps

Step 1

Place rack in the centre of oven; preheat to 350°F.
Step 2

Grease and line a 9-inch square pan. Set aside.
Step 3

Combine the flour, salt, espresso grounds and baking powder in a medium bowl. Set aside.
Step 4

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.
Step 5

Add the butter and vanilla extract. Continue to mix until smooth and well combined.
Step 6

Add the flour mixture in three additions then fold in the hazelnuts.
Step 7

Transfer the batter into the pan and bake for about 35 minutes.
Step 8

Allow to cool completely before slicing.