Chewy blondies stuffed with a thick layer of chocolate hazelnut spread – these Nutella blondies are truly decadent. Rich, gooey and impossible to resist.
The other day I was looking for excuses to eat more Nutella and realized I should stuff the middle of my favorite chewy blondies with a thick layer creamy, chocolate hazelnut. I debated doing a swirl of Nutella through the blondie batter, but I wanted to keep the gooey Nutella texture. Plus – I think there’s something much more decadent about stuffing the blondies with Nutella vs swirling it through the batter.
And decadent was exactly what I was going for.
With this recipe you get an extra thick, buttery, chewy blondie. I had to adapt my classic blondie recipe slightly so that there would be enough batter to stuff the bars with Nutella. They have those slightly crispy, almost paper thin tops. Then in the middle there’s a thick layer of gooey Nutella. Like a Nutella sandwich – but in dessert form.
Making Nutella Blondies
Making the blondie batter for this recipe is super straight forward and easy. Stuffing the blondies with Nutella does take a little extra work – so I’ve also included step-by-step photos to show you exactly what I mean.
- You’ll start by preparing the Nutella layer. You’ll line your an 8×8 inch (20×20 cm) pan with parchment paper or wax paper. Then spoon ¾ cup Nutella into the lined pan and spread into an even layer. You’ll pop the pan into the freezer for the Nutella layer to harden. The Nutella layer will need about 30-60 minutes to freeze.
- I recommend warming up the Nutella slightly first so that it’s easier to measure and spread. Be sure to open the lid, and remove the tin foil on the top of the jar. 30-45 seconds on medium power is enough.
- Preheat the oven to 350F (180C). If you have a second 8×8 inch (20×20 cm) pan – you can use it. Or if you only have one 8×8 inch pan, lift the Nutella layer out of the pan using the overhang of the parchment/wax paper. Keep the Nutella layer in the freezer on a flat surface on the parchment/wax paper. Then prepare the pan by lightly greasing first, then line the pan with parchment paper so that there is an overhang around the edges.
- In a large bowl, whisk together the melted butter, brown sugar and granulated sugar. Keep whisking until the mixture is one even consistency. You should no longer see pools of melted butter sitting on top of the sugar.
- Then whisk in the egg, additional egg yolk and vanilla extract.
- Note: This recipe uses 1 large egg plus 1 additional egg yolk. You’ll discard the egg white of the second egg. Do not use 2 full eggs. The eggs should be room temperature before you get started. This ensures that the batter doesn’t curdle.
- Then carefully mix the flour and salt into the batter.
- Whenever making blondies or brownies, it’s important not to overmix the batter. The more you mix the batter, the more air is added. Air in the batter makes baked goods lighter and fluffier. So because we want dense and chewy blondies – it’s important not to overmix the batter.
- Then it’s time to assemble the blondies:
- First, spoon about ½ of the batter into the prepared pan. Spread into an even layer using an angled spatula or the back of a spoon.
- Take the frozen Nutella out of the freezer. Peel off the paper. Then place the frozen Nutella on top of the blondie bottom.
- Spoon the remaining blondie batter on top of the frozen Nutella. Dropping spoonfulls evenly over the Nutella makes it much easier to assemble these blondies.
- Spread the blondie batter top layer into an even layer so that all the Nutella is covered.
- Then it’s time to bake the blondies. They’ll bake in your preheated oven for about 35 minutes. Bake time is very dependant on how gooey you like your blondies and your oven.
The most difficult step of these Nutella blondies definitely comes next. You have to wait. Waiting for the blondies to cool helps the blondies to set properly. If the blondies are hot, the Nutella can essentially melt out when you slice the blondies. Let the blondies cool fully in the pan.
Then when you’re ready to slice, lift the blondies out of the pan using the overhang of the parchment paper. Place them on a cutting board and peel back the edges of the paper. I recommend slicing with a sharp, thin knife. Wipe off the knife after each slice to give you the cleanest cuts.
Thick, chewy, buttery and oozing with Nutella – yeah…. these Nutella stuffed blondies are a thing of beauty.
And if you love Nutella – then be sure to try:
- Nutella Chocolate Cookies – these have Nutella in the batter for a delicious chocolate hazelnut flavor
- Nutella Stuffed Chocolate Chip Cookies
- Nutella Brownies
- Nutella Cheesecake – for when you need a really decadent dessert
Nutella Stuffed Blondies
- 8x8 inch (20x20 cm) pan
- ¾ cup Nutella (about 225 grams)
- ¾ cup unsalted butter (168 grams) melted
- ¾ cup brown sugar (158 grams) I used light
- ¾ cup granulated sugar (150 grams) use ½ cup for a slightly less sweet blondie
- 1 large egg
- 1 large egg yolk discard the white
- 2 teaspoons vanilla extract
- 1 ½ cup all-purpose flour (188 grams) measured correctly
- ¼ teaspoon salt omit if using salted butter
- Line an 8x8 inch (20x20 cm) pan with parchment paper or wax paper so that there is an overhang around the edges.
- Spread the Nutella onto the parchment paper/wax paper to create an even layer. Place in the freezer for at least 30 minutes before getting started on the blondie batter.
- When ready to make the blondie batter, preheat the oven to 350F (180C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang around the edges. I recommend lightly greasing the pan first so that the parchment sticks to the pan. If you only have one 8x8 inch pan, remove the Nutella (still attached to the parchment paper) and place the Nutella layer back in the freezer. Then line the pan again.
- In a large bowl, whisk together the melted butter, brown sugar and granulated sugar until it's an even consistency. You should no longer see the butter sitting on top of the sugar.
- Then whisk the egg, additional egg yolk and vanilla extract into the butter mixture. Be sure that you do not use 2 full eggs.
- Mix the flour and salt into the butter mixture. I always do this by hand. Continue mixing until you no longer see lumps or streaks of flour.
- Spoon about ½ of the batter into the prepared pan and smooth into an even layer.
- Remove the frozen Nutella from the freezer. Peel off the parchment/wax paper and place the frozen Nutella on top of the blondie layer.
- Spoon the rest of the blondie batter on top of the Nutella layer, dropping spoonfulls across the Nutella.
- Spread the top half of the blondie batter into an even layer until the Nutella is covered.
- Bake in the preheated oven for about 30-35 minutes - I baked mine for about 32 minutes and my blondies were still quite gooey. When done baking the top should look set and golden. An inserted toothpick should not have blondie batter on it.
- Cool the blondies in the pan until the pan is no longer warm to the touch. This will take a few hours. If you'd like to speed up the process, you can place the pan on a cooling rack in the fridge (you don't want to put the hot pan directly on the shelf of your fridge).
- Once the blondies have fully cooled, lift out of the pan using the overhang of the parchment and place on a cutting board. Slice using a sharp knife in one motion (you do not want to saw, the way you would a loaf of bread).
- Pan Sizes: I highly recommend using an 8x8 inch (20x20cm) instead of a 9x9 inch (23x23 cm) pan - as there is only almost enough batter for a 9x9 inch pan, making it hard to fully cover the Nutella on top.
- Nutella: You will need a 14 ounce (400 gram) jar of Nutella for this recipe. You will have some Nutella leftover after measuring out ¾ cup.
- Eggs: You will need 2 eggs in total for this recipe. You will use 1 full egg and only the egg yolk from the second egg.
- Storage: Store in an airtight container at room temperature for up to 5 days. Fresh baked goods are always best.
- Nutrition: Details provided are an estimate only and based on 1 blondie, assuming the pan is sliced into 12 uniform pieces. You can definitely get 16 blondies out of this recipe.