Semolina Blondie with Chocolate Hazelnut Glaze Recipe

Semolina Blondie with Chocolate Hazelnut Glaze

I don’t really know what to call these – blondies, brownies, slices and cakes. Whatever we call them the outcome is the same – really delicious. 

This is the first time I baked with semolina. Semolina adds a nice texture and subtle crunch. The chocolate hazelnut glaze is optional but highly recommended, of course. The blondies are really gooey underneath the chocolate while the hazelnut adds great flavor and crunch. The amount of chocolate and hazelnut is an approximation, you can add more or less.

You can use either white sugar or a mixture of white and brown sugar. I used white sugar with a teaspoon of molasses and it worked great.

The recipe is easy to put together, everything gets mixed in one bowl and then straight to the baking pan. 

Ingredients

¾ cup sugar (white sugar or mixture of white and brown sugar)

½ cup semolina

½ cup flour

2 eggs

¼ cup melted butter or oil

1 tablespoon vanilla extract
Pinch of salt

For the glaze 

50 grams chocolate

50 grams hazelnuts

Directions

1. Heat oven to 160 degrees.

2. Grease an 8 inch pan or loaf tin

3. In a bowl mix sugar, eggs, butter/oil and vanilla

4. Stir in flour, semolina and salt

5. Pour into the pan

6. To prepare the glaze, melt the chocolate and hazelnut. If the glaze seems too thick add a small amount of warm milk or cream
7. Spread the glaze on top of the batter and ‘swirl’ gently with a toothpick or knife. Do not over-swirl.

8. Bake for about 20-25 minutes until set in the middle. A toothpick inserted into the center should come out clean.

9. Cool completely before cutting.

Semolina Blondie with Chocolate Hazelnut Glaze

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