Hazelnut Blondies


4 tablespoons unsalted butter, plus more for pan
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups lightly packed brown sugar
2 large eggs
1 teaspoon vanilla
1/3 cup hazelnuts, toasted, skins rubbed off with a kitchen towel and chopped
1 tablespoon nutella chocolate, hazelnut spread plus more for serving


Preheat oven to 350°F Butter an 8x11 inch baking pan. Line with parchment paper. Butter parchment.
Whisk flour, baking flour and salt.
Melt butter. Beat butter and sugar until combined. Beat in eggs and vanilla. Stir in hazelnuts and Nutella.
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 for up to 2 days.