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Makes 16 blondies 

Prep time: 15 minutes 

Cook time: 20 minutes


  • 150g flour
  • ½ tsp baking powder
  • ¼ tsp Robertsons® bicarbonate of soda
  • ½ tsp salt
  • 100g toasted hazelnuts, roughly chopped
  • 2 XL free-range eggs
  • 170g butter, melted and cooled
  • 2 tsp vanilla extract
  • 200g light brown sugar
  • 60ml Goldcrest Honey 
  • 100g dark chocolate, roughly chopped

22cm x 22cm baking tin


  1. Line the baking tin with baking paper and allow the edges to overhang so you can easily lift the blondies out once baked. Grease lightly. 
  2. Preheat oven to 180˚C and place rack in the centre of the oven. 
  3. In a medium sized mixing bowl combine the flour, baking powder, Robertsons® bicarbonate of soda and salt. Whisk to mix well. 
  4. Add the hazelnuts and toss to coat in the flour mixture. 
  5. Set aside. 
  6. In another mixing bowl combine the eggs, butter and vanilla. Whisk to mix well. 
  7. Add the sugar and Goldcrest Honey. Mix until smooth. 
  8. Combine the wet and dry ingredients and fold together. 
  9. Finish with the dark chocolate and mix in gently. 
  10. Scrape mixture into the prepared baking tin and bake for ± 20 minutes. 
  11. You want the centre to still retain a slight jiggle. 
  12. Allow the blondies to cool in the tin then transfer to a wire rack to cool completely. 
  13. Cut into 16 squares and enjoy!