Toasted Meringue Hazelnut Blondies

These brutti-ma-buoni-inspired hazelnut blondies take inspiration from the namesake Italian meringue cookie, which translates to “ugly but good.” While I don’t think the original cookies are ugly, I’ve translated their combination of toasted hazelnuts and caramelized meringue into a slightly more visual format: a chewy and fudgy brown butter blondie baked with a layer of crunchy hazelnuts on top and finished with swoops of torched meringue. The meringue is really a bonus—the blondies are excellent even without it. For a little extra something in the flavor department, add the finely grated zest of a large orange to the warm brown butter.Read More: The Ugly but Good Cookie I Walked 40,000 Steps ForRecipe informationIngredientsBlondieNonstick vegetable oil spray (for pan)2cups blanched hazelnuts1cup (2 sticks) unsalted butter2large eggs, room temperature1large egg yolk, room temperature1¼cups (250 g) granulated sugar¼cup (packed; 50 g) light brown sugar2tsp. vanilla bean paste or vanilla extract1½tsp. Diamond Crystal or ¾ tsp. Morton kosher salt¾tsp. instant espresso powder (optional)1½cups (187 g) all-purpose flourMeringue and assembly3large egg whites1cup (200 g) granulated sugar1tsp. vanilla bean paste or vanilla extract½tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus moreFlaky sea saltSpecial EquipmentA kitchen torchNeed to make a substitution?PreparationBlondieStep 1Place a rack in middle of oven; preheat to 325°. Lightly coat a 9x9" pan with nonstick vegetable oil spray. Line pan with parchment paper, leaving overhang on two sides. Toast 2 cups blanched hazelnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 15–18 minutes. Let sit until cool enough to handle, then coarsely chop; set aside.Step 2Cook 1 cup (2 sticks) unsalted butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not burn), 7–9 minutes. Remove from heat.Step 3Whisk 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, and ¾ tsp. instant espresso powder (if using) in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until mixture is pale and doubled in volume, 6–9 minutes (mixture will form an unbroken ribbon when whisk is lifted from bowl).Step 4Reduce speed to low and with motor running, gradually pour in brown butter in a thin, continuous stream; beat until incorporated, about 2 minutes. Remove bowl from mixer and gently fold in 1½ cups (187 g) all-purpose flour with a rubber spatula, scraping down sides and bottom of bowl, until no large, dry streaks of flour remain. Scrape batter into prepared pan; smooth surface. Top with reserved hazelnuts and press in gently to adhere (surface will be smothered with nuts).Step 5Bake blondie until edges are golden brown and center is just set, 35–45 minutes. Transfer pan to a wire rack and let blondie cool in pan. Using parchment paper to help, lift blondie out of pan and transfer to rack.Meringue and AssemblyStep 6Meanwhile, combine 3 large egg whites and 1 cup (200 g) granulated sugar in the clean bowl of stand mixer and set over a saucepan of just simmering water (make sure bottom of bowl does not touch water). Heat, whisking constantly, until sugar is dissolved and an instant-read thermometer registers 170°.Step 7Fit bowl onto mixer fitted with clean whisk attachment. Beat egg white mixture until thick and glossy and mixture is barely lukewarm, 8–10 minutes. Add 1 tsp. vanilla bean paste or vanilla extract and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; fold in with a rubber spatula just to combine. Taste meringue and season with more kosher salt if neededStep 8Peel away parchment paper from blondie and transfer to a heatproof platter. Using an offset spatula, spread meringue evenly over blondie, covering from edge to edge. Using a kitchen torch, toast meringue until deep golden brown. Sprinkle with flaky sea salt. Using a long knife and wiping off with a damp kitchen towel between cuts, slice blondie into 9 squares.Do Ahead: Blondie can be baked 24 hours ahead. Store, loosely covered, at room temperature.Recipe notesBack to topTriangle