Nutella Blondies: A Hazelnut-Chocolate Dream

The scent of hazelnut and chocolate always transports me back to my childhood summers. My grandmother, a wizard in the kitchen, would always have a jar of Nutella tucked away, promising me “a little taste” if I behaved. Those little tastes often turned into sneaking spoonfuls when she wasn’t looking, and the rich, fudgy flavor became synonymous with warmth, comfort, and a little bit of mischief. These Nutella blondies perfectly capture that nostalgic joy, taking the simple pleasure of Nutella and elevating it into a chewy, decadent treat.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 12
• Yield: 1 7×11 inch pan
• Dietary Type: Not specified (contains dairy, eggs, and gluten)

Ingredients

• 1 cup unsalted butter, plus
• 2 tablespoons unsalted butter
• 3 large eggs
• 2 cups demerara sugar (if unavailable, sub either light or dark brown sugar)
• ½ cup granulated sugar
• ½ teaspoon kosher salt
• 1 teaspoon vanilla
• 2 ½ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup Nutella

Equipment Needed

• 7×11 inch baking pan
• Parchment paper
• Medium saucepan
• Mixing bowl
• Whisk or spoon
• Knife or skewer

Instructions

1. Begin by preheating your oven to 325 degrees Fahrenheit (160 degrees Celsius). This lower temperature ensures the blondies bake evenly without becoming too brown on the edges.
2. Prepare your 7×11 inch baking pan by lining it with parchment paper. This will make it incredibly easy to lift the blondies out of the pan once they’re cooled, and it also prevents sticking. Leave some overhang on the sides of the pan for easy removal.
3. In a medium saucepan, melt all of the butter (1 cup + 2 tablespoons) over medium heat. Be vigilant and watch the butter carefully, as you want it to melt completely but not burn. Burnt butter will impart a bitter flavor to your blondies. Once melted, remove the saucepan from the heat and set it aside to cool slightly. It’s crucial that the butter isn’t too hot when you add it to the other ingredients, as it could cook the eggs.
4. In a large mixing bowl, combine the eggs, demerara sugar, and granulated sugar. Stir these ingredients together until they are well combined. The mixture should be slightly thickened and homogenous.
5. Pour the slightly cooled melted butter into the egg and sugar mixture. Add the salt and vanilla. Stir until everything is fully incorporated.
6. Now, add the dry ingredients: flour, baking soda, and baking powder. Stir until just combined. Be careful not to overmix the batter. Overmixing can lead to tough blondies. The mixture will be quite thick, and that’s perfectly normal.
7. Spoon the batter into the prepared pan, spreading it in an even layer. A spatula or the back of a spoon works well for this. Ensure the batter is evenly distributed to promote consistent baking.
8. Dollop the Nutella over the surface of the batter. Evenly distribute the Nutella dollops across the entire surface.
9. Use the tip of a knife or a skewer to swirl the Nutella into the batter, creating a beautiful, freestyle pattern. Be careful not to over-swirl, as this can muddy the batter. You want distinct ribbons of Nutella throughout.
10. Bake in the preheated oven for 25-30 minutes. Start checking the blondies frequently after 25 minutes to make sure they don’t overbake. Ovens can vary, so it’s important to keep a close eye on them.
11. The blondies are done when the batter is puffed and golden around the edges and is still slightly moist in the middle. A toothpick inserted into the center might come out with a few moist crumbs attached. This is ideal; you don’t want it to come out clean, as that indicates overbaking.
12. Remove the blondies from the oven and let them cool completely in the pan. The blondies will collapse slightly as they cool, which is perfectly normal. They will also firm up and become easier to slice as they cool. Allow at least an hour for them to cool completely before slicing.
13. Once cooled, lift the blondies out of the pan using the parchment paper overhang. Cut into squares and serve.

Expert Tips & Tricks

• Browning the Butter: For an even deeper, nuttier flavor, brown the butter slightly before adding it to the batter. Watch it carefully so it doesn’t burn. You’ll know it’s ready when it has a toasted aroma and golden-brown specks at the bottom of the pan.
• Room Temperature Ingredients: While the melted butter is used slightly cooled, ensure your eggs are at room temperature for the best emulsion and a smoother batter.
• Nutella Consistency: If your Nutella is too thick to dollop and swirl easily, microwave it for 10-15 seconds to soften it slightly.
• Underbaking is Key: The secret to a perfect blondie is to slightly underbake them. They will continue to bake as they cool, resulting in a fudgy, chewy texture.
• Preventing Overbaking: Place an oven-safe dish filled with water on the bottom rack of your oven. This will add moisture and help to bake the blondies more evenly and prevent them from drying out.

Serving & Storage Suggestions

Serve these Nutella blondies at room temperature, cut into squares. They are delicious on their own or paired with a scoop of vanilla ice cream. A dusting of powdered sugar or a drizzle of melted chocolate adds an extra touch of elegance.

To store leftovers, place the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze the blondies for up to 2 months. Wrap them individually in plastic wrap before placing them in a freezer-safe bag or container.

To reheat, microwave individual blondies for 10-15 seconds, or warm them in a preheated oven at 300 degrees Fahrenheit for a few minutes until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	561.7 kcal	N/A
Calories from Fat	234 g	42%
Total Fat	26.1 g	40%
Saturated Fat	12.7 g	63%
Cholesterol	98.6 mg	32%
Sodium	185.9 mg	7%
Total Carbohydrate	77.1 g	25%
Dietary Fiber	2 g	8%
Sugars	55.4 g	221%
Protein	5.8 g	11%

Variations & Substitutions

• Nut Variations: Add chopped hazelnuts, pecans, or walnuts to the batter for added texture and flavor. Toast the nuts beforehand for an even richer taste.
• Chocolate Chips: Incorporate chocolate chips (milk, dark, or white) into the batter for an extra layer of chocolatey goodness.
• Espresso Powder: Add a teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor.
• Salted Caramel Swirl: Instead of Nutella, swirl in salted caramel sauce for a decadent twist.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to adjust the amount of liquid slightly to achieve the desired consistency.

FAQs (Frequently Asked Questions)

Q: Can I use light brown sugar instead of demerara sugar?
A: Yes, if you don’t have demerara sugar on hand, you can substitute it with either light or dark brown sugar. The taste will be slightly different, but still delicious. Demerara sugar will give it more of a molasses-like flavor.

Q: How do I know when the blondies are done baking?
A: The blondies are done when the edges are golden brown, the center is slightly puffed up, and a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking, as this will result in dry blondies.

Q: Can I freeze these blondies?
A: Yes, you can freeze these blondies for up to 2 months. Wrap them individually in plastic wrap before placing them in a freezer-safe bag or container.

Q: Why are my blondies too cakey?
A: Overmixing the batter or adding too much flour can result in cakey blondies. Be sure to measure your flour accurately and mix the batter until just combined.

Q: My Nutella sunk to the bottom during baking. What did I do wrong?
A: The Nutella may have been too heavy or the batter too thin. Next time, try chilling the Nutella slightly before dolloping it onto the batter. This will help it stay suspended during baking.

Final Thoughts

These Nutella blondies are a guaranteed crowd-pleaser, perfect for potlucks, bake sales, or simply a cozy night in. The combination of chewy blondie batter and swirls of rich, hazelnutty Nutella is simply irresistible. Don’t be afraid to get creative with variations and substitutions to make them your own. I encourage you to bake a batch of these blondies, share them with loved ones, and experience the simple joy of a homemade treat. Let me know in the comments how they turned out, and what variations you tried! Enjoy!