Introduction

These Nutella-Stuffed Blondies are a delightful twist on a classic treat, combining buttery blondie batter with a rich, creamy Nutella center. Perfectly soft and chewy, they make an irresistible dessert or snack for any occasion.

Nutella-Stuffed Blondies Recipe - Recipe Image

Ingredients

1/2 cup unsalted butter (melted)
1 cup brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional, like walnuts or pecans)
1/2 cup Nutella

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
Step 2: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until well combined. Add the egg and vanilla extract, stirring until smooth.
Step 3: In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped nuts.
Step 5: Pour half of the blondie batter into the prepared baking pan and spread it evenly.
Step 6: Spoon the Nutella over the batter, spreading it gently but leaving a border around the edges.
Step 7: Carefully spread the remaining blondie batter on top of the Nutella layer, ensuring it covers the filling completely.
Step 8: Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Step 9: Allow the blondies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Step 10: Once cooled, cut the blondies into squares and serve. They can be enjoyed warm or at room temperature.

Tips & Variations

For an extra crunch, toast the nuts before folding them into the batter.
If you prefer a gooier center, add a little more Nutella or swirl it into the top layer before baking.
Substitute Nutella with any other chocolate-hazelnut spread or a flavored nut butter for a different twist.

Storage

Store leftover blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to enjoy the Nutella filling warm and melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

Yes, but baking time may vary. A larger pan will yield thinner blondies that bake faster, while a smaller pan will give thicker blondies that require more time. Check for doneness with a toothpick.

Can I make these blondies nut-free?

Absolutely! You can omit the chopped nuts without affecting the texture much. Just proceed with the recipe as usual.

Nutella-Stuffed Blondies Recipe

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★★★★★

4.7 from 100 reviews

These Nutella-Stuffed Blondies are a decadent twist on classic blondies, featuring a rich Nutella filling sandwiched between layers of buttery, chewy blondie batter. Perfectly golden and slightly crisp at the edges with a gooey center, they make an irresistible treat for Nutella lovers and dessert enthusiasts alike.

Author: Zane
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 9 blondie squares 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Blondies:

1/2 cup unsalted butter (melted)
1 cup brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional, like walnuts or pecans)

For the Nutella Filling:

1/2 cup Nutella

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar until the mixture is smooth and well combined. Then add the egg and vanilla extract, stirring until the batter is smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing. If desired, fold in the chopped nuts for added texture.
Spread Half the Batter: Pour half of the blondie batter evenly into the prepared baking pan, spreading it out to form an even layer.
Add Nutella: Spoon the Nutella over the batter layer, spreading it gently but leaving a small border around the edges to prevent the filling from spilling out during baking.
Top with Remaining Batter: Carefully spread the remaining blondie batter on top of the Nutella layer, making sure it completely covers the filling without mixing.
Bake: Bake the blondies in the preheated oven for 20-25 minutes. Check doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs.
Cool: Let the blondies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely for easier cutting.
Cut and Serve: Once fully cooled, cut the blondies into squares and serve. Enjoy them warm or at room temperature for a gooey or slightly firmer texture.

Notes

To make cleanup easier, line the baking pan with parchment paper.
For a nut-free version, simply omit the chopped nuts.
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheat lightly before serving if you prefer them warm and fudgy.
To add extra texture, sprinkle a little coarse sea salt on top before baking.

Keywords: Nutella blondies, Nutella-stuffed blondies, blondie recipe, chocolate hazelnut dessert, easy baked dessert, chewy blondies, Nutella filling