Why You’ll Love This Recipe

I adore this recipe because it combines the smooth sweetness of white chocolate with the rich, nutty depth of hazelnut cream. Each bite has a perfect balance of soft, chewy blondie and melty chocolate. I also love that this dessert looks impressive but is incredibly easy to make — everything comes together in one saucepan, meaning minimal cleanup and maximum flavor.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 tablespoon unsalted butter
2 oz white chocolate chips or solid white chocolate bar chopped into small pieces
1 cup granulated sugar superfine or caster sugar work best here
2 large eggs ideally at room temperature
1 teaspoon vanilla extract
¾ cup all purpose flour or plain flour
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoon dark chocolate chips or solid chocolate chopped finely
4 tablespoon hazelnut creme or hazelnut spread – these can be generous tablespoonfuls
5 Kinder Happy Hippos (optional but adorable!) remove all packaging before adding to the batter

Directions

1. I start by preheating my oven to 350ºF (175ºC) and lining an 8-inch square baking dish with parchment paper. Sometimes, I just spray it with nonstick cooking spray if I’m in a hurry.

2. In a medium saucepan, I melt the butter and white chocolate over medium-low heat, stirring occasionally until smooth.

3. Once melted, I remove the pan from the heat and stir in the sugar until combined.

4. I add the eggs and vanilla extract, stirring continuously to create a smooth batter. I make sure to stir while adding the eggs so they don’t scramble in the residual heat.

5. Next, I sift in the flour, baking powder, and salt, folding everything together just until combined.

6. I stir in the dark chocolate chips and pour the batter into the prepared baking dish, spreading it evenly.

7. I add dollops of hazelnut cream on top and swirl them gently with a knife or toothpick for that marbled effect.

8. Finally, I top the batter with Kinder Happy Hippos and let them sit slightly on the surface — they’ll sink a little as the blondies bake.

9. I bake the blondies for about 40 minutes, or until the top is golden and a toothpick comes out mostly clean (a few gooey crumbs are perfect).

Servings and Timing

This recipe makes about 12 slices. It takes roughly 15 minutes to prepare and 40 minutes to bake, for a total time of around 55 minutes.

Variations

I sometimes swap the hazelnut spread for Nutella or peanut butter for a different twist. If I want extra texture, I’ll fold in chopped hazelnuts or white chocolate chunks. For a festive look, I like to sprinkle crushed cookies or holiday candies on top instead of Kinder Happy Hippos.

Storage/Reheating

I keep these blondies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. When I want to reheat a slice, I warm it in the microwave for about 10–15 seconds to bring back that soft, gooey texture. They can also be frozen (without the Hippos) for up to 2 months — I just thaw them overnight before serving.

FAQs

What makes blondies different from brownies?

Blondies are made with brown or white sugar and vanilla instead of cocoa powder, giving them a caramel-like flavor and golden color.

Can I use milk chocolate instead of dark chocolate chips?

Yes, I can swap dark chocolate for milk or even white chocolate chips if I prefer a sweeter flavor.

Do I have to use Kinder Happy Hippos?

No, they’re optional, but I love how they add a fun, whimsical touch to the top of the blondies.

Can I double the recipe?

Absolutely. I double the ingredients and use a 9×13-inch pan, adjusting the bake time by about 10 minutes.

How do I know when the blondies are done baking?

I look for a light golden top and slightly soft center — a toothpick should come out with a few moist crumbs.

Can I make these blondies gluten-free?

Yes, I can use a 1:1 gluten-free all-purpose flour blend with great results.

Can I add nuts for extra crunch?

Definitely. Chopped hazelnuts, almonds, or pecans add a great crunch and enhance the flavor.

How do I keep my blondies soft and chewy?

I avoid overbaking and make sure to measure my flour accurately to keep the texture moist.

Can I use a different pan size?

Yes, but baking times will vary. A larger pan will yield thinner blondies, while a smaller one makes them thicker and fudgier.

Can I make these ahead for a party?

Yes, I bake them a day in advance and store them tightly covered — they stay soft and delicious.

Conclusion

I love these White Chocolate Hazelnut Blondies because they’re simple yet indulgent, with layers of sweet, nutty, and creamy flavors. The combination of white chocolate and hazelnut is irresistible, and those adorable Kinder Happy Hippos make every batch feel extra special. Whether I’m baking for a gathering or just treating myself, these blondies always bring a little joy to the table.