HAZELNUT BLONDIES
1 cup flour
1 cup brown sugar (I like dark) ~or~ brown Splenda blend
1 stick (8 oz) unsalted butter, melted
1/4 tsp salt ................................................. 1 egg
1 tsp baking soda.......................................1/2 tsp baking powder
1 tsp vanilla extract..................................1/2 cup chopped hazelnuts
2 tsp hazelnut liquid coffee creamer (can be sugar-free)
1/2 cup chocolate chips (can be sugar-free) or butterscotch chips (optional)
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GLAZE
1/2 cup powdered sugar (or 1/3 cup regular Splenda, plus 2 TB cornstarch)
1 TB softened butter
Hazelnut liquid coffee creamer (as needed)
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Preheat oven to 350 ~ grease/spray an 8” square pan.
Mix all ingredients together well (I use a wooden spoon in large bowl). Spread into pan, smoothing out the top.
Bake about 20-25 minutes, just until starting to turn brown at the edges and pull away from the sides of the pan (toothpick should come out clean). Let cool on rack about 5 minutes, then spread the glaze over the top. Sprinkle with some extra hazelnuts. Cool and cut into bars
GLAZE:
Whisk together the powdered sugar and butter in a small bowl ~ adding Hazelnut liquid coffee creamer, 1 tsp. at a time, until smooth drizzle consistency. You can adjust consistency by adding more sugar or creamer.