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Brown-butter hazelnut blondies

“Sweet and salty flavor with a caramel taste that is not too overpowering but just right. The blondies have a crumbly but soft texture.” — Cara

This recipe was adapted from CountryLiving.


  • ¾ cup of unsalted butter
  • 1 ½ cup of all-purpose flour
  • 1 ¼ teaspoons of kosher salt 
  • 1 teaspoon of baking powder
  • 1 ½ cups of dark brown sugar
  • 1 ½ teaspoons of vanilla extract
  • 2 eggs
  • 1 ½ cups of hazelnuts 


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Line the bottom and sides of a 9-by-9-inch baking pan with aluminum foil, leaving a 2-inch overhang on two sides; butter the foil. 
  3. Whisk together flour, salt and baking powder in a bowl.
  4. Cook butter in a small saucepan over medium-high heat, stirring often, until fragrant and deep golden brown, six to eight minutes. 
  5. Transfer to a bowl and let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, one at a time, until blended after each addition. Whisk in flour mixture. Fold in toasted hazelnuts. Transfer to the prepared pan.
  6. Bake until a wooden pick inserted in the center comes out with a few moist crumbs clinging, 24 to 26 minutes. Cool completely in a pan on a wire rack. Use foil to lift blondies from the pan. Remove foil and cut blondies into 16 squares.

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