From Bon Appétit · Tanya Bush · · 50s
Toasted Meringue Hazelnut Blondies
A chewy hazelnut blondie with torched meringue, made in 1½ hours.
In brief
A chewy hazelnut blondie with torched meringue, made in 1½ hours. Toasted meringue hazelnut blondies are baked with crunchy hazelnuts and a layer of torched meringue for a sweet, fudgy treat. Originally reported by Bon Appétit.
Toasted Meringue Hazelnut Blondies
These blondies take inspiration from Italian meringue cookies, which translate to 'ugly but good'.
Chewy Brown Butter Blondies
The blondies use toasted hazelnuts and caramelized meringue for a fudgy texture.
Key Ingredients
2 cups blanched hazelnuts, 1 cup unsalted butter, 2 large eggs, 1¼ cups granulated sugar.
Meringue Layer
A layer of torched meringue adds a deep golden brown finish with flaky sea salt.
Baking Process
Bake blondies at 325° for 35, 45 minutes until edges are golden and center is set.
Do Ahead Tip
Blondies can be baked 24 hours ahead and stored at room temperature.
In short
Toasted meringue hazelnut blondies are baked with crunchy hazelnuts and a layer of torched meringue for a sweet, fudgy treat.
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