Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Toast the hazelnuts on a baking tray in the oven for 7-10 minutes or until golden. Set aside to cool.

2. Put the butter, both sugars and 100g of the white chocolate in a medium saucepan and melt over a medium-low heat, stirring frequently, until melted (about 10-15 minutes). Transfer to a large mixing bowl and set aside to cool for 15 minutes.

3. Butter a 23cm-square cake tin (or a 25cm x 20cm tin) and line with baking paper. Roughly chop the cooled hazelnuts. Beat the eggs, one by one, into the cooled white chocolate mixture with a wooden spoon, beating well after each addition. Stir in the salt, then sift over the flour and baking powder. Stir until combined. Fold in the remaining 75g of white chocolate and 75g of the chopped hazelnuts. Scrape into the prepared tin.

4. Dollop small spoonfuls of the hazelnut chocolate spread over the blondie mix and lightly swirl into the batter using a skewer or the tip of a knife. Scatter over the remaining hazelnuts and bake for 35-40 minutes until golden on top, crisp at the edges and still slightly squidgy in the centre. Leave to cool completely in the tin, then, ideally, chill in the fridge for at least 2 hours (this makes the blondies easier to slice and gives them a fudgy texture).

5. Cut the blondies into 16 squares and serve at room temperature. Store any leftovers at room temperature for up to 4 days, or freeze.