When I found a giant block of gianduja chocolate at Whole Foods, I thought I'd hit the baker's pot luck. Gianduja is an Italian chocolate that consists of 20-30% hazelnut paste mixed into chocolate; imagine Nutella in chocolate form. That's gianduja. <br /> <br />This recipe is actually adapted from another Food52 recipe, these brown butter blondies from the incredibly talented Phyllis Grant: https://food52.com/recipes/32350-brown-butter-blondies <br /> <br />I kept the base of the recipe the same, but I swapped out the bittersweet chocolate in the original recipe for gianduja, as well as added hazelnut meal to further enhance the chocolate's nutty flavor. These adaptations work very, VERY well with the blondies' brown butter base. For those who prefer to bake by weight instead of volume, you can check out the weight conversions on my blog: http://www.hummingbirdhigh.com/2015/09/chocolate-hazelnut-gianduja-blondies.html

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