If you’re anything like me, you probably have a sweet tooth – these kinder bueno blondies will satisfy that sweet spot just right. Trust me on this one – if you like the white chocolate and hazelnut combination, this may be your new favourite.
Now, if you’re one of the people who haven’t ever tried a blondie before (what’s going on?! You’re missing out big time!), it’s basically the white chocolate version of a brownie. You still have the dense and fudgey texture but with white chocolate rather than dark chocolate – which is perfect for those who love chocolate but don’t want to be overwhelmed but the chocolate.
I have used a white chocolate base, which is standard for my blondies but I have swirled Nutella and a white chocolate hazelnut spread, which are swirled throughout the blondie batter and finished with an array of kinder chocolates, which is always a winner, right?
Keeping things short and sweet, much like these blondies, give these a try this weekend and share with those you love and I promise, the worlds a better place while you’re eating them!
Anyway, let’s get started, shall we?
250g white chocolate.
200g granulated sugar.
235g plain flour.
1/2 tsp salt.
1 tsp vanilla extract.
125g milk chocolate chips and kinder chocolates.
80g white chocolate hazelnut spread.
80g chocolate hazelnut spread.
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, preheating my oven to 180˚c/350˚f and getting any equipment I made need, such as a mixing bowl, hand this and spatula.
To start, take your white chocolate and butter, placing them both into a microwave safe mixing bowl and heat in 20 second intervals, stirring in-between each burst, just until they are melted and well combined.
Once you have achieved that, you can go ahead and add in the granulated sugar and mix until its fully incorporated. The consistency of the blondie batter may change, this is normal. Don’t worry about it too much.
Now that all of the sugar has been incorporated, you can go ahead and add in all of the eggs and vanilla extract. Mix everything together until its well combined and the consistency has become much more liquid.
Add in your plain flour, salt and chocolates of choice. Fold everything together until there isn’t a trace of a single ingredient – try your bets not to over-mix the blondie batter at this stage.
Transfer the batter into a lined 9 inch square cake tin and take your chocolate spread. Place dollops all over the top of the batter, then take a butter knife and swirl it all around, just until, they are swirled equally around the blondie batter. Bake in the preheated oven for 25-30 minutes or until golden brown around the edges and a little softer in the centre.
Fresh from the oven, place on your selection of chocolate in whichever pattern you like and leave to cool fully.
For the bets results, I personally recommend chilling the blondies in the fridge for a minimum of 6-8 hours, not only does is make them much easier to slice but the texture is much better too.
Slice up into as many or as few pieces and enjoy!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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