Hello lovelies,
I was having a browse through the chocolate isle in aldi’s recently when I saw that they sold ‘bite size chocolate cone ends’ and you best believe I was adding them straight into my basket.
Let’s be honest, they are the best bit of a icecream so the fact that Cornetto have listened to the nation and release just those tips is blooming genius marketing.
From research, Cornetto had released their ‘chocolate cone ends’ way back in 2021, however, aldi have since made their own version which were released this year (hence never having seen them before).
Once I’d I brought a pack… or two of the cone ends, rather than gobbling them all up myself, I knew I wanted to include them in a bake.
A couple of posts back I shared with you my ‘99 with a flake’ brownies so it only seemed right to purchase those chocolate cone ends and create a cornetto version.
Now, I can’t take credit for this idea as I actually first saw it from the incredible bakery that inspired my brownies @homesweetholmfirth – they shared a chocolate and hazelnut Cornetto brownie and I immediately knew I had to recreate and make a version of my own.
Rather than doing a brownie (as I’d already done a icecream inspired bake using them), I decided to turn them into blondies and WOW! What! A! Bake!
Again, like the 99 brownies, these cornetto blondies have such a nostalgic feel and taste to them.
The silky smooth vanilla buttercream which is topped with chocolate sauce, chopped hazelnuts and finished with a chocolate cone end really brings that cornetto feel to life and if you couldn’t already tell, I’m completely and utterly obsessed.
So, if you’d like to recreate these blondies yourself, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Blondies, Sweet Treat
Servings: 9 Large Pieces Or 16 Smaller Pieces
Prep Time: 15 Minutes
Bake Time: 30 Minutes
Chill Time: Minimum Of 4 Hours
Decorating Time: 20 Minutes
Overall Time: 5+ Hours
Ingredients You Need For The Blondies:
- 200g Of Unsalted Butter, Melted
- 125g Of Light Brown Sugar
- 125g Of Caster Sugar
- 3 Medium Eggs
- 1-2tsp Of Vanilla Bean Paste / Extract
- 275g Of Plain Flour
- 1tbsp Of Cornflour
- 100g Of Roasted Chopped Hazelnut
- 300g Of Dark Chocolate, Chopped Small
Ingredients You Need To Decorate:
- 150g Of Unsalted Butter
- 250g Of Icing Sugar
- 2tsp Of Vanilla Bean Paste
- 2tbsp Of Double Cream
- 9-16 Mini Chocolate Cone Ends
- Roasted Chopped Hazelnuts
- Chocolate Sauce
How To Make The Blondie:
- Firstly, gather together your equipment and ingredients, line a 9” loose-bottomed, square baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large bowl, mix together the 200g of melted unsalted butter with the 125g of light brown sugar and 125g of caster sugar for 2-3 minutes, until it thickens.
- Next, one at a time, mixing well between each addition, mix in the 3 medium eggs and 1-2tsp of vanilla bean paste until combined.
- Now, fold in the 275g of plain flour and 1tbsp of cornflour until just combined.
- Carefully fold in the 300g of chopped dark chocolate and 100g of roasted chopped hazelnuts until evenly distributed throughout the blondie batter.
- Pour the blondie batter into the prepared tin and using a palette knife, smooth the blondie batter out to all 4 corners and sides, making sure it’s evenly spread.
- Place the blondie into the oven and bake for approximately 30 minutes, until all four corners have set and there’s a very slight wobble in the centre.
- Once baked, remove from the oven and allow to cool right down to room temperature before transferring into the fridge to chill for a minimum of 4 hours.
How To Decorate:
- Now that the blondies has cooled and chilled, carefully remove from the baking tin and using a sharp knife, cut into 9 large pieces or 16 smaller pieces.
- Next, using an electric whisk or stand mixer, beat the 150g of unsalted butter for 2-3 minutes, until loosened and smooth.
- In small batches, beat in the 250g of icing sugar, 2tsp of vanilla bean paste and 2tbsp of double cream until a silky smooth buttercream has formed.
- Transfer the buttercream into a piping bag with a piping nozzle of your choice attached (I used a Wilton 2D star nozzle) and pipe the buttercream in a swirl to mimic soft-serve icecream.
- In a separate piping bag, pour in some chocolate sauce. Snip the very tip of the piping bag off and pipe the chocolate sauce in the same direction you piped your buttercream.
- Finally, place a chocolate cone in the centre of each blondie and finish off by sprinkling over some roasted chopped hazelnuts.
That’s your Chocolate & Hazelnut Cornetto Blondies prepared, baked, chilled and decorated, ready for you to enjoy!
Notes:
- Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
- For the best results, I would personally recommend chilling in the fridge overnight. This will give you a firm but perfectly fudgy blondie.
- Usually I would recommend placing the blondie in the microwave to make it extra gooey but this blondie has buttercream on so I wouldn’t recommend doing so as the heat will just melt the buttercream.
- Bake time on the blondies can vary depending on how hot your oven runs, therefore I would personally recommend to keep checking the blondie after 20 minutes of baking time.
- I brought the mini chocolate cone ends from Aldi, but I believe most supermarkets sell them.
I just love how easy these blondies are to make!
It’s guaranteed that anyone of any skill set when it comes to baking can recreate these blondies with ease and I just know that all my cornetto lovers out there, once you take a bite, you are going to fall head over heels in love.
If you needed a sign to buy those chocolate cone ends and create a bake using them, let this be it! You won’t be disappointed – I promise.
Let me know in the comments below if you make these blondies yourself and if you do, what your thoughts are on them. Are cornetto’s a nostalgic icecream to you? Do you love these blondies that are inspired by them?
Sending you all tons of love & hugs as always,
Elle xo
