Nutella Stuffed Blondies

Chewy blondies stuffed with a thick layer of chocolate hazelnut spread - these Nutella blondies are truly decadent. Rich, gooey and impossible to resist.

Course Dessert

Cuisine American

Keyword Nutella Blondies, Nutella Stuffed Blondies

Prep Time 30

Cook Time 32

Servings large blondies

Calories 372kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan

Ingredients

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

Instructions

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).

Notes

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.

Nutrition