Rye and hazelnut blondies

Rye and hazelnut blondies
  • Serves icon Makes 16 squares
  • Time icon Hands-on time 15 min, plus cooling. Oven time 40-50 min.

Give blondies, aka white chocolate brownies, something extra with the addition of nutty rye, creamy hazelnuts and warming spice in our easy recipe.

Have you tried our irresistible tahini, brown butter and sea salt brownies?

Nutrition: per serving

Calories
282kcals
Fat
16.4g (7.7g saturated)
Protein
3.9g
Carbohydrates
28.8g (20.9g sugars)
Fibre
2g
Salt
trace
Calories
282kcals
Fat
16.4g (7.7g saturated)
Protein
3.9g
Carbohydrates
28.8g (20.9g sugars)
Fibre
2g
Salt
trace

Ingredients

  • 100g blanched hazelnuts
  • 200g white chocolate, chopped
  • 150g unsalted butter
  • 120g golden caster sugar
  • 100g dark brown sugar
  • 2 medium free-range eggs
  • 1-2 tsp espresso powder (optional)
  • 1 tsp vanilla extract
  • 180g white rye flour
  • 1 tsp ground cardamom or cinnamon

You’ll also need

  • 20cm square brownie tin, bottom and sides greased and lined

Method

  1. Heat the oven to 160°C fan/gas 4. Put the hazelnuts on a baking tray and roast for 10-15 minutes until toasted. Set aside to cool, then roughly chop. Melt half the chocolate in a bowl set over a pan of barely simmering water (making sure the bowl doesn’t touch the water), stirring only once or twice.
  2. Meanwhile, melt the butter in a medium saucepan over a medium heat. Increase the heat and continue to cook the butter until the milk solids turn golden and the butter smells nutty, then remove from the heat and stir in both sugars. Set aside to cool for 10 minutes.
  3. Mix the eggs into the cooled sugar/butter mixture with a whisk, one at a time, followed by the melted chocolate, espresso powder, if using, and vanilla extract. Finally, use a metal spoon to gently fold in the rye flour, cardamom/ cinnamon, the remaining chocolate and most of the chopped hazelnuts.
  4. Pour the batter into the prepared tin and sprinkle over the rest of the nuts. Bake for 30-35 minutes until the top forms a golden crust and the blondies are just set (the middle should still feel squidgy). Allow to cool completely in the tin, then turn out and cut into squares to serve.

delicious. tips

  1. Easy swaps: Swap the hazelnuts for pecans or walnuts. For a boozy twist, replace the espresso powder with 2 tbsp whisky or bourbon.

    Next time: For a stronger nutty flavour, toast the rye flour in a dry pan over a low-medium heat for 6-8 minutes, stirring all the time, until lightly golden.

Recipe By

Jess Meyer

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