Description
These Toasted Meringue Hazelnut Blondies combine rich brown butter blondie base with toasted hazelnuts and a fluffy, toasted meringue topping. The blondies are baked to golden perfection, then crowned with a luscious meringue browned with a kitchen torch for a delightful texture and flavor contrast. Perfect for an indulgent dessert or special occasion treat.
Ingredients
For the Blondie:
- Nonstick vegetable oil spray (for pan)
- 2 cups blanched hazelnuts
- 1 cup (2 sticks) unsalted butter
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1¼ cups (250 g) granulated sugar
- ¼ cup (packed; 50 g) light brown sugar
- 2 tsp. vanilla bean paste or vanilla extract
- 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
- ¾ tsp. instant espresso powder (optional)
- 1½ cups (187 g) all-purpose flour
For the Meringue:
- 3 large egg whites
- 1 cup (200 g) granulated sugar
- 1 tsp. vanilla bean paste or vanilla extract
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more to taste
- Flaky sea salt (for sprinkling)
- A kitchen torch (for toasting meringue)
Instructions
- Prepare the oven and pan: Place a rack in the middle of the oven and preheat to 325°F (163°C). Lightly coat a 9×9-inch pan with nonstick vegetable oil spray and line it with parchment paper, leaving an overhang on two sides for easy removal.
- Toast hazelnuts: Spread 2 cups of blanched hazelnuts on a rimmed baking sheet. Toast in the oven for 15–18 minutes, tossing halfway through, until golden brown and fragrant. Cool enough to handle, then coarsely chop and set aside.
- Braise the butter: In a small saucepan over medium heat, cook 1 cup (2 sticks) unsalted butter, stirring frequently, until it foams and then browns without burning, about 7–9 minutes. Remove from heat and set aside.
- Whisk eggs and sugars: In the bowl of a stand mixer fitted with the whisk attachment, whisk 2 large eggs, 1 large egg yolk, 1¼ cups granulated sugar, ¼ cup light brown sugar, 2 tsp vanilla bean paste, 1½ tsp kosher salt, and ¾ tsp instant espresso powder (if using) on medium-high speed for 6–9 minutes until the mixture is pale, doubled in volume, and forms an unbroken ribbon when the whisk is lifted.
- Incorporate browned butter and flour: Reduce mixer speed to low and gradually pour in the browned butter in a thin, continuous stream. Beat until fully incorporated, about 2 minutes. Remove the bowl and gently fold in 1½ cups all-purpose flour with a rubber spatula until no large dry streaks remain. Scrape batter into prepared pan and smooth the surface. Press toasted hazelnuts evenly on top to adhere.
- Bake the blondie: Bake for 35–45 minutes until edges are golden and the center is just set. Transfer to a wire rack and cool completely in the pan. Use parchment overhang to lift blondie out of pan and place on the rack.
- Prepare meringue sugar syrup: While blondie bakes, combine 3 large egg whites and 1 cup granulated sugar in a clean mixer bowl. Set the bowl over a saucepan of simmering water (bain-marie), ensuring the bowl bottom does not touch the water. Whisk constantly until sugar dissolves and mixture reaches 170°F (77°C) on an instant-read thermometer.
- Whip meringue: Attach bowl to mixer with the whisk attachment and beat the hot egg white mixture until thick, glossy, and barely lukewarm, about 8–10 minutes. Fold in 1 tsp vanilla bean paste and ½ tsp kosher salt with a rubber spatula just to combine. Taste and adjust salt as needed.
- Assemble and toast: Remove parchment paper from blondie and transfer to a heatproof platter. Spread meringue evenly over the blondie with an offset spatula, covering edge to edge. Using a kitchen torch, carefully toast the meringue until deep golden brown. Sprinkle lightly with flaky sea salt.
- Serve: Using a long knife wiped clean with a damp towel between cuts, slice blondie into 9 squares. Serve immediately or store loosely covered at room temperature for up to 24 hours.
Notes
- Lightly toasting the hazelnuts enhances their nutty flavor and aroma.
- Brown butter adds a rich, nutty depth to the blondie base.
- The instant espresso powder is optional but provides a subtle complexity.
- Be careful not to burn the brown butter; watch closely during cooking.
- Using a bain-marie to heat the egg whites and sugar ensures the sugar dissolves completely for a smooth meringue.
- Make sure the meringue is only lukewarm before adding the vanilla and salt and spreading.
- To toast the meringue evenly, keep the kitchen torch moving in small circles.
- Blondies can be baked up to 24 hours ahead and stored loosely covered at room temperature.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American