White chocolate hazelnut blondie

Recipe: White Chocolate Hazelnut Blondie


  • 150g unsalted butter, chopped
  • 1/3 cup (80ml) milk
  • 2 00g good-quality white chocolate, chopped
  • 1 tsp vanilla essence
  • 1 cup (220g) caster sugar
  • 100g hazelnut meal
  • 1 1/4 cups (150g) gluten-free all-purpose flour
  • 1/4 cup (40g) rice flour
  • 1/4 cup (35g) gluten-free self-raising flour
  • 4 eggs
  • 50g white chocolate, extra, chopped
  • 1/4 cup (30g) whole hazelnuts Double cream, to serve


  1. Preheat oven to 180°C. Grease a 23cm square cake pan. Line the base and 2 sides with baking paper, allowing the sides to overhang.
  2. Combine the butter, milk, chocolate and vanilla essence in large saucepan over medium heat. Cook, stirring, for 2-3 minutes or until mixture is smooth.
  3. Remove from heat.
  4. Add the sugar and stir to combine.
  5. Add the hazelnut meal, all-purpose, rice and self-raising flour and stir until smooth.
  6. Add the eggs and stir until combined. Pour mixture into prepared pan. Sprinkle with extra white chocolate and hazelnuts.
  7. Bake in preheated oven for 30 minutes or until blondie is fi rm to the touch. Cover with foil after about 15 minutes if it is over browning.
  8. Remove from oven and set aside to cool in the pan. Cut into squares and dust with icing sugar.
  9. Serve with double cream, if desired.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)