Feb 15

Hazelnut Espresso Blondies


I’m a strong believer that everybody should have a go-to homemade dessert. Not the kind that comes from a box. The kind that takes a little extra love and care and thus, gets it’s oomph factor from the fact that it’s not only delicious (and hopefully buttery) but also from the fact that you took valuable time out of your day to prepare it.

The criteria are simple: from-scratch, unfussy, uncomplicated and a recipe that you can make by memory when in a pinch. This is that recipe for me and get a 300 dollar loan within the same day of application.


While it holds no significance or sentimental value (I adapted it long ago from a now forgotten source), it’s my game night, girl’s night, potluck, and last-minute party invite staple. The base is always the same — butter, brown sugar, flour, eggs, salt and baking powder, but the rest is at the mercy of my mood. I’ve made these blondies in endless flavor combinations —  meyer lemon, lime + tequila, nut butter, chocolate, vanilla bean and many more, often just throwing in odds and ends from the pantry for an unorganized approach to indulgence. They’re a blank slate for any flavor your taste buds desire, and seemingly no matter what I throw at them, they turn out perfectly with incredible consistency.


The blondie base is absolute perfection — rich and chewy with a caramelized depth so toasty it has consistently fooled those I’ve served them to into thinking I’ve browned the butter first. (I definitely don’t, we’re focusing on simple here, after all.) In fact, speaking of butter, you can use the sticks straight from the fridge because they’re getting a good old melt on the stove, no hours spent coming to room temperature required. And since brown sugar is where we get that caramely depth and texture, we’re ignoring white sugar completely. Like I said, simple.


For today’s version, though, I’ve jazzed things up a bit. It’s more fun that way, after all. And I have to say, this may be my favorite variation yet. Hazelnut and espresso blend magically together with a touch of bourbon and a healthy dose of chocolate to create what blondie dreams are made of. These are your guilty pleasure latte in bar form, and dare I say far more worth the indulgence than their sippable inspiration. And to make these extra special (it’s the month of chocolate, is it not?) I’ve added a generous swirl of hazelnut spread and a sprinkle of chocolate covered espresso beans to top off what’s already darn near close to perfection где взять займ с 18 лет на карту. Simple has never been so delicious. Enjoy!


Hazelnut Espresso Blondies
Yields 12
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438 calories
57 g
62 g
24 g
5 g
13 g
103 g
125 g
41 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 438
Calories from Fat 205
% Daily Value *
Total Fat 24g
Saturated Fat 13g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 62mg
Sodium 125mg
Total Carbohydrates 57g
Dietary Fiber 2g
Sugars 41g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1½ cups all-purpose flour
  2. 1 teaspoon baking powder
  3. ½ teaspoon salt
  4. 1½ cups packed light brown sugar
  5. ¾ cup (1½ sticks) unsalted butter, melted and cooled
  6. 2 large eggs, lightly beaten
  7. 1½ tablespoons boubon
  8. 2 packets instant espresso
  9. 1 1/2 cups semisweet chocolate chips
  10. 1/2 cup chopped roasted hazelnuts, divided
  11. 3 tablespoons chocolate hazelnut spread
  12. 1/4 cup chopped chocolate covered espresso beans
  1. Preheat the oven to 350F. Line a 8x8-inch pan with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, baking powder and salt; set aside
  3. In another large bowl, combine the brown sugar and melted butter and stir until combined. Add in the eggs and mix well.
  4. In a small bowl, combine the bourbon and instant espresso powder and stir until dissolved. Add to the wet ingredients and mix well.
  5. Using a spatula, fold in the dry ingredients until just combined; do not over mix. Fold in the chocolate chips and 1/4 cup of the hazelnut pieces.
  6. Add dough to your prepared pan and smooth into an even layer. Dollop the hazelnut spread on top and then use a toothpick to make a swirly pattern. Sprinkle with remaining hazelnuts, as well as the chopped chocolate covered espresso beans.
  7. Bake for 20-25 minutes, until firm and golden brown. Let cool completely on a wire rack before cutting.
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  1. Karly says:

    These look like absolute perfection! Can’t wait to try!

  2. Albert Bevia says:

    It´s so true about having a go-to dessert that doesn´t come from a box, I´m a fan of these blondies you have created, they look absolutely delicious

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  4. Can’t wait to bring these to my next boardroom meeting, everything is going to love it! Thanks!

  5. Ellie says:

    Yum!!! My go to desserts are probably classic Toll House cookies and Smitten Kitchen’s double chocolate banana bread. Try it—you’ll be eating it for breakfast and dessert!!

  6. Tilesbay says:

    This looks soooo delicious!! Can’t wait to try this. :-)
    Thanks for sharing the recipe.

  7. Sara says:

    Hi, just wanted to let you know that the comments are not visible for some older recipes on your blog (e.g., and I like browsing the comments for suggestions so it would be great if it can be fixed. Thanks :)

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