Hazelnut Blondies

So many things you can do with a jar of Nutella...

I happened to have one part-empty jar leftover from the Sour Cream Hazelnut Cake, and a church potluck coming up (always a church potluck coming up), so it was just natural to try Martha's little ode to the filbert. These are rich, nutty-buttery, and perfectly comfort-food sweet.

Needless to say, the tray came home empty.

1/2 stick unsalted butter

2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1 3/4 cups packed light brown sugar

2 large eggs

1 tsp vanilla extract

1/3 cup hazelnuts, toasted, skins rubbed off with a kitchen towel, and chopped

1 heaping Tablespoon Nutella, plus more for serving

1. Preheat oven to 350. Butter an 8x11 inch baking pan. Line with parchment paper; butter parchment. Get nuts toasting on a baking sheet - watch closely - just until fragrant, a few minutes.

2. Melt butter. Beat butter and sugar until combined.

3. In a separate bowl, whisk flour, baking powder and salt.

4. Beat eggs and vanilla into butter mixture. Add flour mixture; stir just until combined. Stir in nuts and Nutella (can be swirly.)

5. 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. Makes about 2 dozen little ones.