52 minutes ago
Saturday, May 7, 2011
What is going on with the Nutella craze? Cupcakes, cakes, spread on bread, you name it.
It seems everyone loves Nutella.
But people, listen up. I have found something even better. It is the Italian version of Nutella called Nocciolata. My friend brought me a jar back from Rome, and now I need it in my life. It is similar to Nutella but is made from Italian hazelnuts and organic cocoa. No disrespect to Nutella.
My friend Janet made these and posted them on her facebook page, and everyone went crazy.
I omitted the chocolate chips (too much of a good thing) and concentrated on the toasted hazelnuts and the Nocciolata spread.
These were delicious and so easy to make and satisfied that sweet craving I was having.
Hazelnut Blondies: (thank you Janet)
Non-stick cooking spray
* 8 tablespoons (one stick) unsalted butter, melted
* 1 cup light brown sugar, packed
* 1 large egg
* 1 teaspoon vanilla extract
* Pinch of salt
* 1 cup all-purpose flour
* 1/2 cup toasted hazelnuts, roughly chopped
* 3 rounded tablespoons Nutella or Nocciolata spread
Preheat oven to 350 degrees, Line an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two sides. Spray with cooking spray.
In a large bowl, mix melted butter with brown sugar until smooth. Beat in egg and vanilla extract.
Add salt and flour. Mix until just combined. Add hazelnuts and mix until evenly distributed in batter.
Pour batter into prepared pan. Plop three rounded tablespoons of Nutella onto the batter. Swirl into the batter with a knife.
Bake at 350F for 20-25 minutes, or until the middle is set. Do not over bake. Lift using the foil or paper and transfer the blondies to a rack to cool completely.
Remove the foil or paper and cut into squares.
Eat and enjoy! (I didn't even wait for these to cool!).