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Big Book of Chocolate
by Jennifer Donovan
Preparation Time 20 minutes
Cooking Time 25 to 30 minutes
Makes 12 blondies


• 7 tbsp. butter, chopped, plus extra for greasing
• 4 1/2 oz. white chocolate, broken into pieces
• 3/4 cup plus 2 tbsp. superfine sugar
• 3 eggs, lightly beaten
• 1 tsp. vanilla extract
• 3/4 cup hazelnuts, skinned and chopped
• 3 1/2 oz. white chocolate chips
• 1 1/3 cups plus 4 tsp. all-purpose flour

Preheat the oven to 350°F. Grease a shallow 9in. square pan with butter and line the bottom with baking paper.

2. In a small saucepan, heat the butter and chocolate together over low heat until the chocolate is just melted, then remove from the heat and stir gently until smooth. In a large bowl, combine the sugar and eggs. then stir in the chocolate mixture, vanilla extract, hazelnuts, chocolate chips, and flour, using a wooden spoon. Pour into the prepared pan.

3. Bake in the hot oven 20 to 25 minutes, or until the cake is firm around the edges but still moist in the middle. Remove from the oven and let the cake cool in the pan completely. Remove the cake from the pan and cut into 12 squares.


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