I bought a jar of hazelnut butter flavoured with cocoa. My thinking was that it would be a healthier treat than Nutella, as it only had a little added sugar (10% honey) and it was also safe to have around when my daughter visited, as she has a peanut allergy, and worries about cross-contamination if she sees I have any peanut butter in the house. The problem was that I didn't really like it. Although the hazelnut flavour was very good, the texture was grainy and it just wasn't sweet enough for me when eaten on plain biscuits - I guess I'm a Nutella girl at heart!
Never one to throw away food if it can be used somehow, I decided that it would be ideal cooked into something sweet, so decided to use it as a layer in the middle of some blondies instead of adding chocolate chips. The plan worked very well, although the blondie recipe I chose was more like cookie dough than blondie batter. The hazelnut flavour came through strongly, and the blondies looked quite attractive too. If I made them again, I think I would add some small chocolate chips too, to increase the chocolate flavour. The hazelnut butter alone didn't have enough chocolate-ness.
200g light muscovado sugar
2 large eggs
1 teaspoon vanilla extract
250g plain flour
1 teaspoon baking powder
125g hazelnut butter with added cocoa (the brand I used was Meridian, which had a little honey and coconut added too)
Line a 20cm(8") square shallow baking tin with parchment. Preheat the oven to 180C(160 fan).
Beat the butter, sugar and vanilla extrat together until well blended and creamy.
Beat in the eggs, one at a time, with a teaspoon of the flour.
Sift in the rest of the flour and the baking powder, and beat until well mixed.
Spread 2/3 of the mixture into the baking tin - it helps to wet the back of a metal spoon to spread the thick dough more easily.
Spread the hazelnut butter over the dough, to within 1cm of the edges.
Drop teaspoonsful of the rest of the dough evenly over the surface, then use a wet spoon to flatten and spread the dough as much as possible - it isn't necessary to completely cover the hazelnut butter layer.
Bake for 35 - 40 minutes, until the blondie dough is risen and golden brown.
Cool in the tin, then cut into fingers or squares.