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?
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Browned Butter Blondies with Nutella Pockets
Ingredients
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
Nutrition
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
And don’t forget these Ganache-Stuffed Peanut Butter Blondies.
Or these Reese’s-Stuffed Browned Butter Brownies.
oh my gawd, I just saw these on Pinterest and had to come here and comment. Good Lord! This is freaking Nutella pockets brilliance! Pinned!
Thanks Alice! High praise coming from you :) I’m off to read your BHF recap!
made these tonight! so delicious, but I must of done something wrong because they were really spongey.. like a thick dry sponge cake. Not thin and gooey like yours :( what did I do wrong?
I’m so sorry they didn’t work out for you Ellen! I have no idea why they would turn out spongey. Did you spoon and level the flour? Did you use baking powder accidentally? It looks like you’re in Australia, right? Any chance the ingredients you used are slightly different? I’m sorry I can’t be more helpful, that’s never happened to me!
Yep I measured everything exactly. But wondering if maybe I overcooked it? In Australia yes, I wouldn’t think our ingredients are much different though. But I’ve never been a great Baker, I’ve obviously done something wrong ;)
I WILL try again though! I love your blog :)
Overcooking may have been the issue. Next time take them out right when you are sure that the edges are nice and firm and the inside isn’t super jiggly. Then cool completely before cutting in. See if that works. Thanks for being willing to try it again Ellen! And thanks for the compliment! You’re sweet.
Oh my word!!! I can’t WAIT to try these!!!! Gnutella, Nutella, however it’s spelled! YUM! ;)
Oh. My. God….
Must. Have. NOW!!
Haha!This made me laugh. Let me know if you try them out Louise! :)
I tried them, but I failed! They were so tasty, but they came out more like caramel than brownie. So still good, but not what I expected…
I’ll try them again and add a bit more flour. The gluten content in Danish flour is different, and I forgot to adjust…
BUT! I tasted the batter along the way, can’t help it, I always to this… And it reminded my of a Danish cake called Brunsviger. YOU HAVE TO TRY IT! I think you’ll love it…
The recipe is in Danish, but it makes OK sense when run through google translate.
http://sesamsesam.com/hjem/wx5h53j707m3ar6rkwjsgei4sgaujo
Have fun!
Louise, I’m so sorry this recipe didn’t work out for you! I don’t know what to tell you because I know less than zero about Danish flour. If you do figure out how much flour it needs, please let us know on this comment thread so that anyone else from Denmark will know what to do :)
Also, THOSE LOOK AMAZING!!!! It is my new highest aspiration to be eating Fynsk Brunsviger with “messy fingers and a happy tummy on the terrace of my grandmother and grandfather’s cottage.” I realize that probably won’t happen, but at least I can make these awesome looking…things whatever they are! I’m making them tomorrow. No joke. I’ve already texted my one and only Danish friend for more info. Wish me luck! Thanks for the link, and happy Sunday!
Stopping by from Nicole’s Cooking for Keeps blog after she mentioned these ridiculously awesome blondies. Like, I want to faceplant through my screen into your photos. Pinning, making, devouring the first chance I get!
Karen, I know you love Eric, but he don’t know what he’s talking about with the whole “ain’t nobody got time for more Nutella” nonsense. Nutella, or as us more refined people say “Gnutella” with a silent G, makes the world go round. And these brownies are making my head explode. Holy shizz lady, that ooze! That OOZE! Get in my face right now!
These look absolutely unbelievable. I adore Nutella…um…I mean “Gnuttela” (Love that!!)…and I can’t imagine a better way to enjoy it than in a brownie. Brilliant!! Can’t wait to try…
I totally agree with your cousin! Before I even read the post I commented to my sister about the ooze in that first picture and how I was drooling over it.
Pinning these right now…
That first picture makes me real happy. Can’t wait to give these babies a taste!
I just fell off of my exam chair and drooled a little. Seriously, girl, these look wicked delicious. No words, my friend. No words!
Karen, I think this might be one of the most heavenly “Gnutella Blondies” I have ever seen! They look very tempting and can’t wait to try them soon :)
Holy cow. You’re not messing around with these suckers. Wow! They look phenomenal!
I am the worst speller… but I don’t think I’ve added extra Gs ever! I agree.. if you have a good recipe keep changing it and making it better! Love how these just ooze with goodness.
You mean you’ve never heard of Gnutella before? I always find it in the same aisle as the peagnut butter and the Gnesquik. Maybe you should ask your store to start carrying it haha. I think your cousin understands though, you can’t possibly have too many versions of something so incredibly delicious!
Oh my gosh wow!!! I need to make this. I finished off a jar of Nutella last night (with a spoon…don’t tell!!) but I’ve got to get some more!