Fudgy Chocolate Hazelnut Brown Butter Blondies
For our Aussie mates: Meet the blondie, the brownie’s golden cousin. With rich brown butter flavour, toasted hazelnuts, and dark chocolate, these gluten-free blondies made with WEATZERO® are gloriously fudgy and irresistibly gooey. Perfect for sharing—if you can bear to.
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Notes
From Experience: Wins, Fails, and What Stuck
- Always swap gram-for-gram for flour. Never use a cup for WEATZERO® – scales mean perfect bake every time.
- Always brown your butter properly – don’t rush this step! The nutty, caramel flavour is what makes these blondies special. Brown butter can go from golden to burnt in seconds, so keep an eye on it.
- Toast those hazelnuts – it takes 5 minutes but transforms the entire flavour.
- Don’t overbake – they’re done when still slightly soft in the centre. Remember, they’ll continue cooking in the hot pan.
- Let them stand after mixing – WEATZERO® flour needs that 10-minute hydration time for the perfect texture.
- Cool completely before cutting – patience pays off with clean, beautiful squares that won’t crumble.
Ingredients
Dry Ingredients
- 140 grams WEATZERO® Millet Based All-Purpose Flour – weigh using a scale
- ¼ tsp Salt
Wet Ingredients
- 100 grams (7 tbsp) Butter, Salted – for browning
- ⅓ cup (85g) White Chocolate – chopped
- 2 Large Eggs – room temperature
- ½ cup (110g) Brown Sugar, Light – packed
- ¼ cup (50g) Caster Sugar
- 1 tsp Vanilla Extract
Add-Ins
- 140 grams Dark Chocolate – chopped from bar – 60-70% cocoa
- 70 grams Hazelnuts – Roasted – roughly chopped
Fudgy Hazelnut Dark Choc Blondie Equipment
Method
Preparation
- Preheat oven to 175°C (350°F) or fan forced 155 °C (310 °F)
- Line a 20cm (8-inch) square tin with baking paper, leaving overhang for easy removal.
- Toast hazelnuts in a dry frying pan over medium heat for 3-5 minutes until fragrant and golden. Cool completely, then roughly chop.
Make Brown Butter
- Brown the butter in a small stainless-steel saucepan over medium heat. Stir constantly as the butter melts and foams. When the foam settles and butter turns golden with nutty brown flecks and smells caramelised (about 5-7 minutes), immediately pour into a clean bowl.
- Cool slightly, then add chopped white chocolate to the warm brown butter.
- Stir until completely melted and smooth. Set aside.
Wet Mix
- Beat eggs and sugars in a large bowl with a whisk or hand mixer until pale, thick and doubled in volume (about 3 – 4 minutes).
- Mix in vanilla extract and salt.
- Add the chocolate mixture to eggs, whisking until evenly combined.
- Fold in flour gently with a rubber spatula until just combined – don't overmix.
- Add chocolate and hazelnuts, folding through evenly.
Pour and Hold
- Spread into the prepared tin and sprinkle extra chocolate chunks and hazelnuts on top.
- Let batter stand for 10 minutes (essential for WEATZERO® flour hydration).
Bake
- Bake for 28 – 30 minutes until the surface is golden and shiny but the centre still feels slightly soft when gently pressed.
Cool and Serve
- Allow to cool in the pan for 30 minutes, then transfer to a wire rack. Cool fully before slicing into squares.
