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.
How on earth am I just finding this recipe right now?!? These look AMAZING!!!
I’ve readed about “blondies” like a lot, so i tryed them once (to bake, off course). What a mess! It was just a vanilla cake, nothing chewy or fudgy, or anything special. How can I make blondies that becomes “special”, not only a vanilla cake?? :( Help this mexican girl who wants to try your blondies in here (and i mean, browned butter????? I have to try them!!!!!).
P.s. i love your blog!
Hey Michell! Thank you! Have you tried this recipe yet? I don’t think it’s cakey, try it out!
Really? not cakey! :D there is no “special” trick?? Ok, I’ll try them :) !
This looks amazing! Really want to try it – just one question and I really hope you could help. I’m vegetarian so every time I bake something, I choose the eggless recipe. What can I use here instead of the two large eggs?
Thank you a thousand times :)
G
Hey Gayathri! I’m sorry, I’ve never tried to make these vegan before, I don’t really know what to tell you. I would recommend looking up a vegan blondies recipe, then continuing with the Nutella step here. Although you will have to find a Nutella substitute, Nutella is not vegan. I think Justin’s has a vegan hazelnut spread, that would probably work. Good luck!
For all those British bakers out there who don’t know what a cup or a stick of butter is, the unit conversions are as follows:
300g Nutella
140g butter
400g sugar
115g cream cheese
2 tsp vanilla essence
2 eggs
250g flour
1 tsp baking soda
1/2 tsp salt
75g Nutella
I plan to make these with my friend tomorrow, can’t wait to try them out!
Wow thanks Heather! I get people asking me for this all the time, thanks for providing the info!
No problem at all! They turned out perfectly :) I left them in the oven a little longer as I had a smaller, deeper baking tin and it worked just fine. Thank you for the recipe!
Sorry to hijack this comment but couldn’t add my own comment.
I made these last night. I didn’t have cream cheese so I made them without this ingredient. It was so amazing and delicious I have to ask…what does the cream cheese do in way of taste and look…if any…because the ones I made were oh my god yummy!!! Lol.
Hey Paris! I like the cream cheese because it keeps the bars a little softer, but they will totally work without it, as you found. Glad it worked out for you! Thanks for commenting!
Thanks for that info. I’m glad the difference is just softness. I found for next day left overs, sticking a piece in the microwave for approx 10secs makes them warm, soft and gooey again…and the same delicious taste as if they were fresh. Took some to a work mate who is a Nutella freak (we’re from Australia) and he loved them. I will test them out with the cream cheese though….doesn’t hurt to try hey? Lol.
Made these today with some alterations. In Australia we use self raising flour instead of plain flour with baking powder, so I used that. We also use less sugar, so i reduced the brown sugar to less than 1 cup. THe finished cake was lovely, with the burnt butter shining through. I will make again but will put the Nutella in 24 teaspoons (not 12) because i found it needed more blobs of nutella throughout this very delicious cake. Great recipe.
Are you kidding me with these? Only yesterday my husband stopped me when I picked up a big ass jar of ‘G’nutella and said “wait a minute, what do you need that big a jar for?” and I mumbled, “I may bake something with it.”! Thank you for making an honest woman out of me……now I well and truly WILL be baking these!! Where have you been all my life?
Bahahaha Jackie!! “What do you need the big jar for” ?? Men. Gnutella him in the face please. And enjoy!
I have been looking for an excuse to make these babies and I am having a birthday BBQ (we live in Oz) tomorrow for my American friend so it seemed like the perfect occasion. They are just out of the oven and I am struggling to keep my paws off them! Cant wait to tuck in.
I hope you guys loved them Anna!
These look amazing, definitely making them! Just wonder if you could tell me how many grams or ounces 10 tablespoons of butter is?
Thanks!
Steph
Hi Steph! 10 tablespoons of butter is 5 ounces. Enjoy!
Thanks so much! Can’t wait to try the recipe :)
Hi Karen! These look amazing! I was wondering how far ahead of time you can make these? If i made them two days in advance will they still be gooey inside? I’ll probably risk it anyway, but i thought i’d check!
Thanks!
Erin, I’m so sorry, I am no help. These have NEVER lasted 2 days. :) The blondie part will dry out a little of course, but the nutella will still be gooey, and that will help keep things moist. Report back if you try it out, I’d love to know! :)
Why the cream cheese – and can you leave it out?
Hi AMarie! I added the cream cheese because it makes the blondies a little softer–they tend to get hard, especially on the second day, without it. Follow the blondie recipe on this post and add the nutella dollops as described here. The post I linked to is the original recipe from which I adapted this Nutella one, and it has no cream cheese. Happy baking!
Really good but its VERY high in calories.
Hi!
I have recently discovered this blog and have found sooo many recipes which I can’t wait to try!
However, as a Brit – the American measurement of a ‘cup’ has always confused me, and when googling a ‘cup’ I find all these spoons that look quite small. What do you use? Or better yet, if you can link something that I can order to use that would be amazing! I can’t wait to try this recipe! And so many more, I love the way you’ve written this blog!
Many thanks!
Hey Morven! Thanks, I’m so glad you like what you see here on the blog! I don’t know what you Brits cook in– grams? ounces? Maybe this chart would be helpful. Try googling “converting cups to __” (whatever you measure by) Should come up. Thanks for reading Morven!
I made this and I have noooo idea what happened!! I baked them for 30mins then even added more time cause they are soooo mushy on the inside. I’m in Chicago and used all the right ingredients. :(
Hi Lisa! I’m sorry these didn’t work out for you! I can’t think why they would turn out mushy. Perhaps you added too much Nutella? I’m not sure. It also could be your oven that is the culprit. Maybe the temperature was low? Next time I would try less Nutella and baking them longer.
I made these yesterday. I added lots of nutella dollops and reduced the sugar. It was soooo soooo good. Thank you for the amazing recipe!
Ananya I’m so glad you liked it! I’ll have to try reducing the sugar next time. Thanks for the review! Happy Wednesday!
Can I use an 9×13 dish instead? If so should I double the ingredients? Thanks!
Hi Kelsey! Definitely don’t double the ingredients. You can make it as-is in a 9×13 pan, just make your nutella dollops a little on the small side. You will need to watch the baking time too, they will be done faster. Let me know how they turn out!