Hazelnutblondies Recipes

Steps:

• Make the blondies: Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Spread the walnuts on a baking sheet and bake until lightly browned, 10 to 12 minutes. Let cool slightly, then transfer to a cutting board and roughly chop; set aside.
• Whisk the flour, baking soda and salt in a large bowl. Melt the butter in a medium saucepan over medium heat and cook, stirring occasionally with a whisk, until brown flecks appear, 10 to 12 minutes; remove from the heat and immediately whisk in the brown sugar and maple syrup. Let cool slightly, about 5 minutes. Whisk in the eggs one at a time, then add the vanilla and maple extracts.
• Whisk the brown butter-egg mixture into the flour mixture, then fold in the walnuts with a rubber spatula. Spread the batter in the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang; discard the foil.
• Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the maple syrup and beat until smooth. Gradually beat in the confectioners' sugar on low speed, increasing the speed to medium high after each addition until fluffy. Beat in the lemon juice and maple extract; add more maple extract, 1/4 teaspoon at a time, to taste. Spread the frosting over the cooled blondies. Cut into squares.

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment.
• Whisk flour, baking powder, and salt.
• Melt butter. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and Nutella.
• Press dough into pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella.

Steps:

• First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
• Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
• Press the mixture evenly into the prepared pan.
• Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

Steps:

• Preheat oven to 350°F Butter an 8x11-inch baking pan. Line with parchment paper then butter parchment.
• Whisk flour, baking powder and salt in a small bowl.
• Melt butter. Beat butter and sugar until combined, in a large bowl. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and nutella.
• Press dough into the pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes.
• Let cool 15 minutes and cut into squares.

Steps:

• Crank the oven to 350ºF. Coat the insides of an 8-inch square baking pan with non-stick cooking spray and line with a sling of parchment paper.
• Melt the butter in an 8-inch sauté pan over medium heat. When it's done bubbling, add the walnuts and pecans and cook until the nuts are toasted and the butter smells nutty, 5 to 7 minutes.
• Meanwhile whisk together the flour, baking powder, and salt in a small bowl.
• Place a fine-mesh strainer over a large heatproof bowl and strain the butter away from the nuts. Set both aside to cool for 30 minutes. Then, chop the nuts coarsely and set aside.
• While you're waiting, beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla. Beat until completely smooth, about 1 minute, then stir in the flour mixture. Finish by folding in the nuts and transferring to the prepared pan. The batter will be thick, so I suggest a rubber or silicone spatula.
• Bake for 30 to 35 minutes, until the edges are deeply brown and the top is dry and cracked. Remove from the pan and cool on a rack for about 30 minutes. Slice into squares and devour with plenty of frosty almond milk.

Steps:

• Preheat oven to 400°F.
• Cream brown sugar and butter using whisk or electric mixer.
• Add egg and vanilla to brown sugar and butter, mix well.
• Add flour, baking powder, baking soda and salt to mixture and combine until everything is consistent.
• Combine nuts and 1 1/4 cup of the chocolate chips with other ingredients.
• Line 8"x8" baking pan with grease proof paper. If you don't have parchment paper, lightly grease the pan but be forewarned that it will be hard to get these out without ruining the edge pieces.
• Transfer your batter to the baking pan and smooth it out with your spatula as well as you can, try to get it into the corners and make the thickness an even 1 to 1 1/2".
• Sprinkle remaining 1/4 cup of chocolate chips over everything and lightly press them into the batter with your spatula.
• Bake in 400F oven for 20-25 minutes. Keep a close eye on them and be sure to check them with a tooth pick at 20 minutes. The toothpick should come out with a few moist crumbs stuck to it like brownies, not totally clean like with cake. These only take 20 minutes in my oven and you have to be very careful not to overcook them as they will turn out dry and cake-y if leave them even a minute or two too long.
• Let cool in pan for about 5 minutes and then gently lift the parchment paper out and place on a wire rack to let cool for about 20 minutes before cutting.
• Cut into 16 squares and enjoy :).