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Hazelnut Blondies

Love sweet, nutty treats? These hazelnut blondies are packed with brown sugar and toasty nuts, plus a hint of chocolate-hazelnut spread for an irresistible flavor.

hazelnut blondies on a wooden cutting board

The combination of hazelnuts and chocolate is one of my favorites. And it really shines in these blondies. With sweet brown sugar, plenty of toasted hazelnuts, and a bit of Nutella, there’s plenty of wonderful flavor here. And if you really want to lean into that flavor combo, a dollop of Nutella on top is absolutely divine!

Why You’ll Love This Hazelnut Blondies Recipe

  • Irresistibly nutty flavor. These blondies are packed with the rich, toasty goodness of hazelnuts. The combination of crunchy hazelnuts and a hint of Nutella adds a delightful depth of flavor that’s both unique and delicious.
  • Perfectly chewy texture. Each bite of these blondies offers the perfect balance of chewy and slightly crispy edges. They’re soft and gooey in the middle, making them the ultimate treat for any blondie lover.
  • Easy to make. With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced bakers. You’ll have a batch of these delectable blondies ready in no time!
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overhead view of ingredients for hazelnut blondies

What You’ll Need

See the recipe card below for the full recipe, including ingredient quantities and detailed instructions.

  • All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
  • Baking powder
  • Salt
  • Unsalted butter – Melt the butter and let it cool a bit before mixing.
  • Light brown sugar – Firmly pack the brown sugar into measuring cups or (even better!) measure by weight.
  • Eggs – Set these out to let them come to room temperature before mixing.
  • Vanilla extract
  • Hazelnuts – Toast these and then roughly chop them. (See my tips below for toasting them.)
  • Chocolate-hazelnut spread – The most common brand is Nutella, but any brand should work.

How to Toast Hazelnuts

Toasting your hazelnuts gives them a more intense flavor and a delightful crunch. Spread the hazelnuts in a single layer on a rimmed baking sheet, and bake at 350°F for 10 to 15 minutes or until fragrant and toasted. If your hazelnuts have the skins intact, rub them with a towel after toasting to remove the skins.

How to Make Hazelnut Blondies

  • Prepare for baking. Heat your oven to 350°F. Grease an 9-inch square pan, line with parchment paper, and grease the paper.
  • Combine the dry ingredients. Whisk together the flour, baking powder, and salt.
  • Combine the wet ingredients. Beat together the butter and brown sugar, and then mix in the eggs and vanilla.
  • Finish mixing. Gradually mix the dry ingredients into the wet ingredients, and then stir in the hazelnuts and chocolate-hazelnut spread.
  • Bake. Spread the batter evenly in the pan, and bake for 25 minutes or until a pick inserted into the center comes out clean.
  • Cool. Allow the bars to cool at least 15 minutes before cutting into bars.
overhead view of sliced hazelnut blondies on parchment paper

Tips for Success

  • Toast the hazelnuts. That will give your hazelnut blondies a bolder flavor and a nice crunch. (See my notes above for toasting tips.)
  • Don’t over-mix. When combining the wet and dry ingredients, mix just until combined. Over-mixing can lead to tough blondies.
  • Don’t over-bake. Every oven is different, so check your blondies a few minutes before the suggested baking time. They’re done when a toothpick inserted into the center comes out with a few moist crumbs. Over-baking can make your blondies dry.
a hazelnut blondie on a wire rack with more blondies surrounding

Variations and Serving Suggestions

  • More Nutella. Add a dollop of Nutella on top of the blondies when serving.
  • Chocolate chips. Add a handful of chocolate chips to the batter for extra bursts of chocolatey goodness. Dark, milk, or white chocolate chips all work well.
  • Nutty mix. If you’re a fan of all things nuts, swap out half of the hazelnuts for other nuts like almonds, pecans, or walnuts to add a delightful mix of textures and flavors.
  • Sea salt. Sprinkle a pinch of flaky sea salt on top of your hazelnut blondies before baking. The salty contrast enhances the sweetness and nuttiness.
  • Ice cream. Dress up a warm blondie with a big scoop of vanilla or chocolate ice cream. Drizzle chocolate sauce or caramel sauce over the top and add more hazelnuts.
a stack of three hazelnut blondies

How to Store Hazelnut Blondies

After your hazelnut blondies have cooled, place them in an airtight container and store at room temperature up to 3 days.

Can These Blondies Be Frozen?

For longer storage, you can freeze these blondies. Wrap in two layers of plastic wrap, and then wrap again in aluminum foil or place in an airtight, freezer-safe container or resealable bag. Properly stored, they should keep in the freezer up to 3 months. Thaw for an hour or so at room temperature before serving.

a hazelnut blondie with a bite missing leaned against two more blondies on a wire rack

Hazelnut Blondies

Yield 12 to 16 bara
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Hazelnut Blondies feature plenty of toasted hazelnuts and a bit of chocolate-hazelnut spread. A favorite sweet, nutty treat!

a hazelnut blondie on a cutting board with more blondies surrounding


  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup (57g) unsalted butter, melted and slightly cooled
  • 1 & 3/4 cups (350g) firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup (47g) toasted hazelnuts, chopped, with skins removed (plus more for optional garnish)
  • 1 heaping tablespoon chocolate-hazelnut spread (plus more for optional garnish)


  1. Preheat oven to 350°F. Grease a 9-inch square baking pan. Line with parchment paper, and grease the paper.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Beat the melted butter and brown sugar until combined. Mix in the eggs and vanilla.
  4. Gradually add the flour mixture, stirring just until combined. Stir in the hazelnuts and Nutella.
  5. Transfer the dough to the prepared pan, and spread evenly into the bottom of the pan. Bake for 25 minutes, or until a pick inserted into the center comes out with a few moist crumbs.
  6. Cool in the pan for at least 15 minutes before cutting into squares. If you like, top with a dollop of Nutella and more hazelnuts.


Store in an airtight container at room temperature up to 3 days.

Recipe adapted from Martha Stewart.

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    45 Comments on “Hazelnut Blondies”

  1. Ooo, nutella and blondies – what a wonderful combination! And what better way to use the lonely bag of hazelnuts sitting in my pantry without purpose…till now!

  2. I’m so bummed I missed this…I love Nutella…and your blondies are to die for.

  3. You are a bake star! And I can vouch for your those brownies. Delish.

  4. i’m a nut for nutella.
    (insert groan here)

  5. I would have instinctually incorporated nutella into a brownie, not blondie recipe. Subtlety seems smart in this situation, however.

  6. It’s so hard for me to keep Nutella in the house and not eat it all! These look great, even without the Nutella. I love the darker color.

  7. Fabulous photos and recipe; thanks so much for participating in World Nutella Day!

  8. Thanks, everyone!

  9. Mmm, this looks gorgeous. If only I didn’t have a brownie/blondie baking-block… oh well. Love the pictures!

  10. Just recently I tasted my first spoonful of Nutella & I am hopelessly hooked! btw—excellent recipe for your Death By Chocolate entry!

  11. Ohh how you continue to touture us with devine looking brownies.

  12. This recipe literally stopped me in my tracks. I was already to scroll on by but my mouse halted mid-scroll.
    These look wonderful and I am excited to find another way to use one of my favorite nuts. Question: Do you think these would work with Brazil nuts?

  13. Indigo, do I even want to know about the baking-block? I couldn’t bear to do without brownies and blondies!

    JEP, it’s divine, isn’t it? How I lived without it all those years, I’ll never know.

    Kate, they’re not meant to be torturous! 🙂

    Thanks, Sarah! I think this would work with just about any kind of nut. I’ve never baked with Brazil nuts, but it’s certainly worth a try.

  14. That peak of Nutella on top– sensational!

  15. I love all blondies! This one has a nice twist to it without being too out there. Your no-bake oatmeal nutella cookies sound great too.

  16. mmmm!! haven’t visited your blog in awhile but your pictures are so beautiful now!!! wish i had time to try out some of the recipes

  17. Mmm, nutella on blondies. I couldn’t think of a better combination

  18. Susan, that little dollop just kind of “dolloped” like that. I’m still amazed.

    Julie, I highly recommend these. So, so good.

    Thanks, joanh!

    Whitney, it is very good indeed. Of course, Nutella on just about anything is okay in my book.

  19. Congrats on your DMBLGIT award 🙂

  20. Thanks, Maryann! I am very excited for my first win.

  21. Those look amazing! I wish I had of participated, I’ll just have to console myself by eating nutella out of the jar…

  22. These look devine!!!

    I love your blog.. so much inspiration! 🙂

  23. Brilynn, there are certainly worse things to console yourself with.

    Thanks, That’s My Cake!

  24. All I can say is Yum….those look so delicious.

  25. You just have a knack for perfection – both photos & food…just makes me want to reach into my screen & eat it!

  26. Thanks, Julie! These are so, so good.

    Mango Power Girl, you are too kind. Thank you!

  27. jennifer , these brownie look so irresistible. Love that perfect looking dollop of chocolate

  28. This recipe is definitely going into my ‘to bake’ pile. Yes, it’s a pile. This recipe and the Mascarpone Brownies!? You’re rockin. Seriously.

  29. I love Nutella and these blondies look gorgeous! I just discovered your blog but I really enjoy what you have going on here. Well done!

  30. Thanks, Kate! No one can resist a big dollop of Nutella.

    Thanks, Joy! I’m a sucker for a good brownie or bar recipe.

    Aran, I’m glad you found me. Thanks for the compliments!

  31. love the photo! this recipe sounds beautiful and rich!

  32. I hope you have some of these left! Yummy-looking!!!

  33. Nutella + Brownie = Too good to be true!! Looks wonderful

  34. OK…so I must be the last person on earth not to have tried Nutella….until NOW that is!!! Love it!!

    Love your Recipes!!!!


  35. These are so going on the recipe list for next week! Lip smacking good!

  36. Thanks, daphne! They are rich, but not too over the top.

    Nan, sorry but these didn’t last long.

    Chris, they are almost unbelievable. Thanks!

    Terri, welcome to the world of Nutella. You may never be the same. 😉

    Thanks, Tartelette!

  37. Nutella is just the best thing! 😀 And I really can’t wait to try these hazelnut blondies! (: I really like your blog!

  38. I missed Nutella day – boo! What a great idea for a holiday. Is there a world peanut butter day?

  39. Thanks, La’Laila. Nutella is pretty high up there on my list, for sure.

    Golly, if there’s a world peanut butter day, I will definitley be celebrating.

  40. for a chocolate lover this treat is the most beautiful thing that’ll ever happen to them..imagine that gorgeously looking blondies swirled over by nutella…i’m totally in love 🙂

  41. dhanggit, thank you so much. These were so good. I miss them…. 😉

  42. I just made these this weekend, and they were a huge hit! Definitely one of my favorite desserts already, and it counldn’t have been easier to make. I baked mine in a 9×9 pan, and they turned out perfectly. And I added 1/2 cup bittersweet and 1/2 cup semi-sweet chocolate chips. They were awesome… thanks for introducing me to this fabulous recipe!

  43. Kristin, I’m so glad you liked them! Good to know that they worked well in a 9×9 pan.

  44. Another yummy looking recipe – think I could substitute pecans for the hazelnuts? Would you recommend adding more nutella?

  45. Emily, pecans will work, although the hazelnuts emphasize the Nutella flavor. If you want more Nutella, I would just add more on top.

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