Hazelnut-Chocolate Chip Blondies

Today I'm heading down to Rose Park (P Street & 26th Street near Rock Creek) with a few of my fellow DC food bloggers for a neighborhood festival benefitting the park.  We're hosting a bake sale booth and I'll be joined by State Dinner, One Bite at a Time, The Passion Fruits & Don't Forget the Flour.  We'll be there from 10:30am - 12:30pm, come on down and say hi... and pick up one of my Hazelnut-Chocolate Chip Blondies which were a snap -- and utterly drool-worthy.  

Hazelnut-Chocolate Chip Blondies
Ingredients
Makes about 2 dozen.

6 tablespoons unsalted butter, plus more for pan
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup hazelnuts, toasted, skins rubbed off with a kitchen towel, and chopped
3/4 cup semi-sweet chocolate chips
1 heaping tablespoon chocolate-hazelnut spread, such as Nutella, plus more for serving

Directions
1. Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment.
2. Whisk flour, baking powder, and salt.
3. Melt butter. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts, chocolate chips and Nutella.
4. Press dough into pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella. 


Blondies can be stored in an airtight container up to 2 days.