There is a bakery in Annapolis, Sweet Hearts Patisserie, that I just love. It’s your typical, upscale treat shop with salted caramel goodies, macarons galore, giant cookies and any assortment of unique-flavored cupcakes. The first time I tried a macaron, it was from Sweet Hearts. It was a lavendar honey mac and I had to eat three more before I decided I loved macarons.
I could picture these blondies being sold in the beautifully stocked windows of that Patisserie. Or any other bake shop, for that matter. It’s the hazelnuts that really do it. While many brownies, blondies or bar cookies are laden with dried fruits or walnuts and pecans, these are laced with chopped hazelnuts. A quick swipe of Nutella adds a little something extra. Cut them into small squares for serving, since they certainly look more adorable in a smaller package.
- 4 ounces hazelnuts, chopped
- 1 Tablespoon honey
- 1 cup butter
- 1¾ cups sugar
- 2 eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups flour
- ¾ cup chocolate chips
- Preheat oven to 350 degrees. Line a 10×13 inch baking pan with foil and spray with non-stick spray.
- Combine honey and hazelnuts in a small bowl. In a mixer, cream butter and sugar until fluffy. Add hazelnut mixture and beat until incorporated.
- Add in eggs, yolk and vanilla and beat until combined. Reduce speed to low and add flour and beat until just combined.
- Fold in chocolate chips.
- Spread batter into the prepared pan. Bake 40 minutes until a toothpick comes out clean.
- Allow to cool for 30 minutes before cutting into 2 inch squares. Spread some Nutella onto each square before serving.