A baked dessert drawing from the Italian brutti-ma-buoni tradition, literally “ugly but good”, adapts the classic meringue and hazelnut pairing into a blondie format. The outcome features a dense, fudgy foundation crowned with toasted hazelnuts and finished with torched meringue swirls, though the blondie itself remains satisfying even without the meringue layer.
How the Recipe Works
The blondie begins with a straightforward yet flavorful base. Two cups of blanched hazelnuts are toasted until their aroma fills the kitchen, then roughly chopped and pressed into the batter’s surface. A brown butter foundation, cooked until nutty and golden, binds the mixture, which also incorporates eggs, sugars, vanilla extract, and a pinch of espresso powder for added depth. The batter receives only light folding to maintain a tender texture without overdevelopment.
Separately, the meringue preparation unfolds while the blondie bakes at 325°F for 35–45 minutes. Egg whites are whipped over a double boiler until the dissolved sugar reaches 170°F, achieving a glossy, thick consistency. Vanilla and salt are gently folded in before the meringue is spread over the cooled blondie. A kitchen torch then caramelizes it to a deep golden hue, and a sprinkle of flaky sea salt provides the final contrast.
Key Ingredients and Techniques
The recipe’s success depends on precise execution at each stage. Toasting the hazelnuts intensifies their natural richness, while brown butter contributes a caramelized edge. The meringue, though optional, introduces a crisp, toasted contrast that enhances the blondie’s chewiness. For added brightness, the source recommends grating orange zest into the warm brown butter before combining it with the other ingredients.
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Proper equipment plays a key role. A stand mixer with a whisk attachment streamlines the egg mixture’s aeration, and a kitchen torch guarantees even meringue browning. The blondie bakes in a 9×9-inch pan lined with parchment paper for effortless removal. Allowing the blondie to cool completely before adding the meringue prevents the topping from melting into the base.
When preparing ahead, the blondie can be baked up to 24 hours in advance and stored at room temperature. However, the meringue topping should be added fresh to preserve its texture. The finished dessert yields nine servings, each offering a balance of nutty crunch, buttery richness, and caramelized sweetness.
Why This Recipe Stands Out
Baking times may vary slightly based on oven calibration, but the recipe accounts for this with a 10-minute flexibility range. Overbaking risks drying out the blondie, so checking at the lower end of the timeframe ensures a moist, tender result. The hazelnuts must be pressed firmly into the batter to prevent movement during baking.
