Make the Batter

1. Preheat your oven to 350°F, then grease and line a 9-inch by 9-inch metal baking pan with parchment paper.
2. In a small saucepan over medium heat, warm the unsalted butter (8 Tablespoons) until just melted.
3. Remove the pan from the heat, then add the white chocolate baking chips (1/2 cup) to the pan, cover with a lid, then give the pan a swirl so that the chips get covered with the melted butter.

   Set aside to rest so that the residual heat from the melted butter will soften and melt the chips.

4. In the bowl of a stand mixer fitted with the whisk attachment, add the eggs (3 – large), vanilla extract (1.5 teaspoons), baking powder (1.5 teaspoons), kosher salt (1 teaspoon), malted milk powder (1/3 cup), granulated sugar (3/4 cup), and light brown sugar (1/3 cup – packed).

   Mix on medium speed (Level 4 on a KitchenAid mixer), for 5 minutes until the mixture is lightened and fluffy.

5. With a flexible spatula, stir and smoosh together the butter and softened white chocolate chip mixture until the chips are melted and the mixture is slightly combined.

   It’s okay if the butter and chocolate don’t totally mix together.

6. With the mixer on low speed (Level 2 on a KitchenAid mixer), slowly drizzle in the melted butter and chocolate chip mixture into the mixing bowl. It should take 1-2 minutes to add everything that’s in the pan to the bowl.

   Allow to continue to mix on low until fully combined.

7. Remove the bowl from the mixer, and, using a stiff spatula or wooden spoon, add the all-purpose flour (2 cups, spooned and leveled – see Note *) and gently fold together until combined and no dry flour patches remain.

Assemble the Blondies

1. Add 2/3 of the batter to your prepared baking pan and smooth into an even layer using an offset spatula or the back of a spoon.
2. Add the Nutella or hazelnut spread (13 oz. or just over 1.5 cups) to the pan and gently spread into an even layer, being careful not to overwork it.
3. Dollop the remaining 1/3 of the batter on top of the Nutella using a cookie scoop or spoon so that the batter is evenly distributed. Then, use an offset spatula or the back of a spoon to try and spread it over the Nutella filling as much as possible.

   It doesn’t have to be perfect, just mostly covering the Nutella.

Bake the Blondies

1. Bake the blondies for 40-45 minutes or until the middle is firm to the touch if you lightly tap it with the pad of your finger (be careful, it will be hot!)
2. Remove from the oven and let cool completely before removing from the pan and cutting into squares.

To get beautifully cut squares, use a sharp chef’s knife and run it under hot water and dry it off before making a cut. Clean off the knife, then repeat for each slice.