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Overhead shot of white chocolate hazelnut blondies with Happy Hippos candy bars on top.

White Chocolate Hazelnut Blondies with Kinder Happy Hippos

Liz Mincin
Soft and gooey white chocolate blondies loaded with dark chocolate chips and a hazelnut cream swirl. Topped with super cute Kinder Happy Hippo chocolate bars.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American, British, Italian
Servings 12 slices
Calories 253 kcal

Equipment

  • 8" square baking tray you can also use a 9" or other size, but baking times may vary
  • Parchment paper I like to line the bottom of my baking pan as this makes removing the blondies quick and easy. This is optional though and you can spray with non-stick cooking spray instead.
  • medium saucepan you'll need a saucepan large enough to fit your batter - really any pan that you'd use for heating a can or two of soup is perfectly big enough!
  • spatula you could also use a good sized spoon - this is just for mixing
  • Sieve for sifting dry ingredients
  • skewer or a toothpick/bread knife for swirling your hazelnut cream

Ingredients
  

  • 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 oz 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

Instructions
 

  • Preheat your oven to 350ºF and line an 8" square baking dish with parchment. Alternatively, you can spray with a nonstick cooking spray - however you prefer to prep your pans for baking brownies or blondies!
  • Begin by adding your butter and white chocolate to a medium saucepan. Heat these over a medium low heat until melted smooth, stirring occasionally with a spatula.
    6 tablespoon unsalted butter, 2 oz white chocolate chips
  • Remove from the heat and add the sugar, stirring to combine.
    1 cup granulated sugar
  • Add your eggs and vanilla, stirring to combine into a smooth batter. As the pan may still be warm, be sure to stir while adding the eggs to avoid them scrambling. If concerned, its always good to beat them gently first before adding which makes them quicker to incorporate.
    2 large eggs, 1 teaspoon vanilla extract
  • Sift the flour, baking powder and salt into the batter. Stir with your spatula until just combined.
    ¾ cup all purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
  • Add the dark chocolate chips and stir to distribute in the batter.
    3 oz dark chocolate chips
  • Pour the blondie batter into your prepared baking dish and spread evenly. Add dollops of hazelnut spread on top of the batter and swirl with a butter knife or toothpick to help distribute across the blondies.
    4 tablespoon hazelnut creme
  • Top with a few Happy Hippo candy bars. These will sink a bit into the batter while baking, so no need to press down too firmly into the top of the blondies.
    5 Kinder Happy Hippos

Nutrition

Calories: 253kcalCarbohydrates: 32gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 43mgSodium: 86mgPotassium: 58mgFiber: 1gSugar: 21gVitamin A: 216IUVitamin C: 0.04mgCalcium: 38mgIron: 1mg
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