These soft, buttery blondies are filled with Nutella, which makes for a decadent and addicting dessert. Don’t make these if you don’t have milk. For real.
One time I was writing out a grocery list when Eric happened to look over my shoulder. “You spelled Nutella wrong.”
“No I didn’t.”
“Yeah you did, the G is silent.”
“What G??”
“There’s a silent G. Gnutella.”
He will never live it down. Ever.
Weeks ago when I told Eric about the idea of putting Nutella inside my classic Browned Butter Blondies, he suggested that I “move on.” I do have 2 whole posts dedicated to essentially the same recipe; the second time I just added Sea Salt Butterscotch Caramels instead of chocolate chips (which was a fabulous choice I must say).
I posted a picture of the Nutella version up on Instagram to see if anyone had room for Nutella Stuffed Browned Butter Blondies in their life. I think my cousin Misty put it best: “Anything that oozes like that can’t be wrong.”
Eric changed his mind after tasting these, by the way. So, here I am with my 3rd Browned Butter Blondie post in less than a year. The obsession continues. If it ain’t broke, don’t fix it. Add Gnutella instead.
Do you guys give up? Or are you thirsty for more?
Facebook | Pinterest | Instagram | Twitter
Browned Butter Blondies with Nutella Pockets
5 from 8 votes
Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Servings: 12 Servings
These soft, buttery blondies are filled with Nutella, which makes for a decadent and addicting dessert. Don't make these if you don't have milk. For real.
Ingredients
- 1 cup Nutella
- 10 tablespoons butter, 1 stick + 2 tablespoons
- 2 cups dark brown sugar, packed
- 4 ounces cream cheese, softened
- 2 teaspoons vanilla
- 2 large eggs
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Nutella
Instructions
Line a small baking sheet with wax paper and clear out some space in your freezer. Measure 1 cup of Nutella. Use 2 spoons to divide the Nutella into about 12 dollops on the wax paper, each one about 2 or 3 teaspoons. It doesn't have to be exact. Place the sheet in the freezer while you make the blondies.
Preheat the oven to 350 F. Line an 8x11x2 inch baking dish (2 quart) with parchment paper, or grease well.
In a small saucepan, melt the butter over medium heat. Stir occasionally until the foam starts turning golden and the mixture smells nutty. Remove from heat and pour immediately into a mixing bowl.
Stir in the brown sugar and cream cheese. Beat for about 2 minutes, until slightly fluffy.
Add the vanilla, then the eggs. Beat well, scraping the sides.
Add the 2 cups of flour but don't mix it in. Use a small spoon to stir the baking soda and salt into the flour, then mix the flour into the batter. Stir until just combined.
Add the 1/4 cup Nutella and swirl it with a rubber spatula. Don't stir it in all the way, leave some streaks. Pour into the prepared 2-quart pan, spreading to the edges.
Remove the Nutella from the freezer. Use your fingers to push each dollop of Nutella into the dough. Distribute them evenly. Smooth the dough over the Nutella with a spatula.
Bake for 27-30 minutes, until golden brown on top. The edges should be very set. If the center still seems gooey but the top edges of the crust are starting to get dark, take it out.
Cool completely. Lift the parchment paper out of the pan and cut into bars.
Notes
Normally when recipes say "cool completely" I'm like yeah, right. But these blondies really do need some time to set up, and even when they do they are very, very soft. They should be served on plates. With forks. And probably ice cream.
Source: adapted from the original Browned Butter Blondies from Dinner with Julie
Nutrition
Serving: 1blondie | Calories: 514kcal | Carbohydrates: 72g | Protein: 6g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 337mg | Potassium: 227mg | Fiber: 2g | Sugar: 53g | Vitamin A: 464IU | Calcium: 84mg | Iron: 3mg
Course: Dessert
Cuisine: American
Calories: 514
Keyword: Blondies, Browned Butter, nutella
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!
It doesn’t really matter how big or small your Nutella-dollops are.
Swirl the 1/4 cup of Nutella into the batter. If you have a little extra from the original 1 cup, add it to the dough.
Spread it in a pan and gently push the Nutella in. If your Nutella softens, just stick it back in the freezer for a few minutes.
This is what happens when you try to eat them hot. Grab a fork :)
If you need more browned butter in your life (you do):
The original Browned Butter Blondies
Browned Butter Blondies with Sea Salt Butterscotch Caramels
Browned Butter Sea Salt Butterscotch Cookies
2 Ingredient Nutella Puffs
And don’t forget these Ganache-Stuffed Peanut Butter Blondies.
Or these Reese’s-Stuffed Browned Butter Brownies.
Categorized as , Dessert
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Hi! I'm Karen
Isn't eating just so much fun?
But listen, I'm no chef.
Fake it til you make it, I say!
Click on my nose to read more!
You May Also Like...
Sweet Breakfast
Truly The Best Crepes I’ve Ever Had
Pies, Pastries & Tarts
Dreamy Coconut Cream Pie with Caramel Layer
Cookies
The Best Peanut Butter Cookies
Breads, Muffins & Rolls
