Chocolate-hazelnut ripple blondies recipe
This squidgy hazelnut and white chocolate blondies recipe is swirled with hazelnut chocolate spread and studded with toasted hazelnuts for crunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Cake pan
- Sifter
- Skewer
- Oven
- Baking sheet
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Parchment paper
- Refrigerator
Ingredients
- 100g blanched hazelnuts
- 175g unsalted butter, plus extra to grease
- 190g light brown soft sugar
- 100g caster sugar
- 175g white chocolate, roughly chopped
- 3 medium eggs
- ½ tsp fine salt
- 200g plain flour
- ½ tsp baking powder
- 75g hazelnut chocolate spread
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