Blondies with Chocolate Hazelnut Spread and Hazelnuts

A dollop of chocolate-hazelnut spread lends unexpected decadence to a hazelnut blondie.

½ stick (4 Tbsp.) butter
2 cups all-purpose flour, unbleached
2 tsp. baking powder
1 tsp. sea salt
1 ¾ cups light-brown sugar
2 large eggs
1 tsp. pure vanilla extract
⅓ cup hazelnuts, toasted, skins rubbed off with a kitchen towel, and chopped
1 Tbsp. Chocolate Hazelnut Spread

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter an 8x11” 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.

Makes 2 dozen.