Recipe
Malted Hazelnut Blondies recipe
These golden, gooey malted hazelnut blondies taste like a warm hug with a crunchy, chocolatey surprise in every bite.
By Tilly Pamment
Inspired by nostalgic flavours from childhood milk bars, this recipe blends malt, hazelnut, and chocolate into the ultimate comfort treat. Created by Tilly Pamment in her sun-filled kitchen, it's the kind of bake that begs to be shared… if you don’t eat it all first.
Ingredients to make malted hazelnut blondies
200 g (7 oz) unsalted butter, cubed
110 g (33/4 oz) golden (raw) caster (superfine) sugar
110 g (33/4 oz) light brown sugar
1 teaspoon vanilla bean paste
3 eggs
150 g (51/2 oz) plain (all-purpose) flour
1/4 teaspoon fine sea salt
3 tablespoons (30 g/1 oz) malted milk powder
100 g (31/2 oz) white chocolate, roughly chopped
100 g (31/2 oz) store-bought chocolate hazelnut spread
50 g (13/4 oz) hazelnuts, halved
Flaky sea salt, to sprinkle
How to make malted hazelnut blondies recipe
Preheat the oven to 160°C (325°F) fan-forced. Line the base and sides of a 20 cm (8 inch) square cake tin with baking paper, leaving enough paper overhanging to help lift the cooked blondie out of the tin. First, brown the butter by placing it in a saucepan over medium heat.
Cook the butter, swirling the pan occasionally, until the butter has melted and starts to bubble rapidly. Once the bubbles slow and the butter starts to foam, watch carefully. When small brown flecks appear at the bottom of the pan, quickly remove from the heat and set the butter aside to cool slightly.
When the browned butter has cooled to warm, place the caster sugar, brown sugar, vanilla and eggs in a large mixing bowl and use a hand whisk to mix well. Whisk in the warm browned butter. In a separate bowl, place the flour, salt and malted milk powder, mixing to combine.
Fold the dry ingredients, along with half the chopped white chocolate, into the egg and sugar mixture. Pour the batter into the prepared tin, smoothing the top with a spatula.
Gently dot the top of the blondie with the remaining white chocolate, spoonfuls of the chocolate hazelnut spread, and the chopped hazelnuts. Sprinkle the surface with flaky sea salt and bake in the preheated oven for 25–35 minutes or until the surface of the blondie is set, but it is still a little wobbly in the middle.
The blondie will continue to cook as it cools, and you want it to be a little soft inside. Allow to cool completely in the tin before carefully lifting the blondie out and slicing. Serve at room temperature or warmed a little, with a bottomless pot of tea. Store any leftovers in an airtight container in a cool place for up to a week, or package up and post to a friend in need of sugar!
Citro food tip
Browned butter is the secret star here, don’t skip it! It deepens the nutty flavor and makes these blondies irresistibly rich and toasty.
This is an edited extract from Handfuls of Sunshine by Tilly Pamment, photography by Tilly Pamment. Murdoch Books RRP $39.99.
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