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.”
“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.”
1 cup Nutella
10 tablespoons butter (1 stick + 2 tablespoons)
2 cups dark brown sugar, packed
4 ounces cream cheese, softened
2 teaspoons vanilla
2 large eggs
2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Nutella
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.
You can find complete recipes of this Nutella Stuffed Browned Butter Blondies in thefoodcharlatan.com