Rye and Hazelnut Blondies with Brown Butter
Brown butter blondies combining toasted hazelnuts, white chocolate, and warming cardamom or cinnamon notes, made with white rye flour for subtle earthiness. The brown butter deepens the flavor while keeping the centers intentionally squidgy, creating contrast between a golden crust and fudgy interior.
Ingredients
- 3 ½ oz blanched hazelnuts, toasted and choppedtoasted almonds1:1tree_nut
2
- 7 oz white chocolate, chopped
- 11 tbsp unsalted butter
- ⅝ cups golden superfine sugar
- ½ cups dark brown sugar
- 2 medium free-range eggs
- 1 tsp espresso powder(optional)
- 1 tsp vanilla extract
- 1 ½ cups white rye flourspelt flour1:1grain
nuttier taste, slightly denser crumb
- 1 tsp ground cardamom or cinnamon
Instructions
- 1
Heat oven to 325°F fan/gas 4.
- 2
Roast hazelnuts on a baking tray until toasted, set aside to cool, then roughly chop.
- 3
Melt half the chocolate in a bowl set over barely simmering water, stirring minimally.
- 4
Melt butter in a medium saucepan over medium heat, increase heat and cook until milk solids turn golden and butter smells nutty, remove from heat.
- 5
Stir both sugars into the hot butter and set aside to cool for 10 minutes.
- 6
Whisk eggs into cooled butter mixture one at a time, then fold in melted chocolate, espresso powder if using, and vanilla extract.
- 7
Gently fold in rye flour, cardamom or cinnamon, remaining chocolate, and most of chopped hazelnuts.
- 8
Pour batter into prepared tin, sprinkle remaining nuts over top.
- 9
Bake until top forms golden crust and blondies are just set, center still squidgy.
- 10
Cool completely in tin, then turn out and cut into squares.
Tips
Toast hazelnuts fresh for maximum flavor, do not skip browning the butter for its nutty richness.
Keep oven temperature consistent to achieve the golden crust while maintaining a squidgy center.
Do not overmix the batter after adding flour to avoid dense, tough blondies.
Good to Know
Keep in airtight container at room temperature up to 5 days.
Prepare through pouring into tin and refrigerate covered up to 24 hours; bake when ready, adding 2-3 minutes to bake time.
Cut into squares and serve at room temperature or slightly warmed. Pairs with coffee, tea, or vanilla ice cream.
Common Mistakes
Do not allow chocolate or butter bowl to touch simmering water to avoid seizing.
Do not skip cooling the butter mixture before adding eggs to prevent cooking them.
Do not overbake; remove when top is golden and center feels just set to maintain squidgy texture.
Substitutions
Dairy-Free Swaps
General Alternatives
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