Gianduja Blondies

‘My real Italian love affair is with a confection invented out of necessity: gianduja. To bulk out the limited cacao available in Italy during the 1800s, chocolate makers ground it into chocolate bulked out with hazelnuts.’

Hands-on time 20min, plus cooling.

Cooking time about 30min. Makes 20

• 200g unsalted butter, plus extra to grease

• 365g light brown soft sugar

• 2 large eggs, plus

• 4 large egg yolks

• 65g hazelnut butter, see Edd’s Tip

• 1tbsp vanilla extract

• 200g plain flour 1tsp baking powder

• 200g milk chocolate, roughly chopped

200g hazelnuts, roughly chopped

1 Preheat oven to 190°C (170°C fan) mark 5. Grease a 23 x 33 x 5cm baking tin and line with baking parchment, making sure the parchment hangs over the sides.

2 Melt butter in a small pan over medium heat, stirring frequently, until it browns (you’re looking for golden flecks – before the flecks burn, empty the butter into a large, heatproof bowl). Cool for 5min.

3 Whisk sugar, eggs, egg yolks, hazelnut butter and vanilla into the melted butter, until combined. Add flour, baking powder, ½tsp fine salt and most of the chocolate and hazelnuts, and then gently mix until combined.

4 Scrape mixture into lined tin and sprinkle over remaining chocolate and hazelnuts. Bake for about 30min, or until a skewer inserted in the centre comes out with just a few moist crumbs. Leave to cool completely in the tin. Remove from tin, slice and serve.

PER BLONDIE 345cals, 5g protein, 22g fat (8g saturates), 32g carbs (24g total sugars), 2g fibre

TO STORE Keep in an airtight container for 4-5 days.