Ribbons of chocolate hazelnut spread enhance each bite of these outrageously delicious blondies.
Chopped hazelnuts also stud each bite, adding texture and balancing out the sugary notes with nutty undertones.
Coat a 9-inch square baking pan with cooking spray.
Greg DuPree
Line with parchment paper, leaving a 2-inch overhang on 2 sides.
Remove from heat; whisk in sugar until well-combined.
Whisk in eggs and vanilla.
Add flour, baking powder, and kosher salt to butter mixture; stir until batter is smooth.
Stir in hazelnuts, if using.
Transfer batter to baking pan.
Spread in an even layer and smooth top.
Dollop chocolate-hazelnut spread in tablespoonfuls on top of blondie batter.
Sprinkle with flaky sea salt.
Transfer baking pan to a wire rack and let blondies cool completely, about 2 hours.
Using parchment paper overhang as handles, remove blondies from pan and slice.
