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.