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After getting completely sucked in watching the Great British Baking Show, these blondies were born. This favorite recipe is inspired from one of the show’s cookbooks and when we needed to make a substitution after missing a key ingredient, these became our own. We have tried the original recipe too but liked ours better! If you cannot find muscovado sugar, you can substitute with light brown sugar.
Start to finish: 1 hour
Servings: 8-10
1 cup plus 2 tablespoons all-purpose flour, sifted
1 cup coconut flour
Pinch of flaky sea salt
1 teaspoon baking powder
3/4 cup plus 1 tablespoon unsalted butter, diced
3/4 cup plus 2 tablespoons granulated sugar
1 cup light muscovado sugar
3 large eggs, at room temperature and beaten
2 teaspoons vanilla extract
1 cup hazelnuts, chopped
1 cup white chocolate chips, or chopped bar
2 tablespoons honey
Heat oven to 400°F (204°C). Grease a 9-inch square baking pan, then line bottom and sides with parchment paper and grease paper.
Whisk the flour, coconut flour, sea salt and baking powder in a large bowl.
Melt the butter. Once melted, stir in the granulated and muscovado sugar.
Add the beaten eggs, a little at a time, and the vanilla extract, then fold in the flour mixture until fully combined.
Gently fold in heaping 1/2 cup of chopped hazelnuts and all of the chocolate chips until evenly distributed, then pour the mixture into the prepared pan, giving the pan a gentle shake to disperse the mixture evenly.
Bake for 25 to 30 minutes until a toothpick inserted into the center comes out sticky, but not wet. Remove from the oven, brush with the honey and sprinkle with the reserved chopped hazelnuts while still warm.
Let the blondie cool in the pan for 10 minutes and then remove it carefully and transfer to a wire rack to cool completely before slicing into squares.
(This recipe is adapted from “The Big Book of Amazing Cakes” by The Great British Baking Show.)
