Nutella Stuffed Browned Butter Blondies

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.

Nutella-Stuffed Browned Butter BlondiesOne 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.”

Nutella-Stuffed Browned Butter Blondies

“What G??”

“There’s a silent G. Gnutella.”

Nutella-Stuffed Browned Butter Blondies

Nutella-Stuffed Browned Butter Blondies

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).

Nutella-Stuffed Browned Butter Blondies

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.”

Nutella-Stuffed Browned Butter Blondies


Nutella-Stuffed Browned Butter Blondies

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.

Nutella-Stuffed Browned Butter Blondies
Nutella-Stuffed Browned Butter BlondiesNutella-Stuffed Browned Butter BlondiesDo you guys give up? Or are you thirsty for more?
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Browned Butter Blondies with Nutella Pockets

Yield: Makes one 2-quart pan, serves about 12


  • 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


  1. 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.
  2. Preheat the oven to 350 F. Line an 8x11x2 inch baking dish (2 quart) with parchment paper, or grease well.
  3. 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.
  4. Stir in the brown sugar and cream cheese. Beat for about 2 minutes, until slightly fluffy.
  5. Add the vanilla, then the eggs. Beat well, scraping the sides.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Cool completely. Lift the parchment paper out of the pan and cut into bars.


Normally when recipes say "cool completely" I'm like yeah, right. But these blondies really do need some time to set up, and even when they do they are very, very soft. They should be served on plates. With forks. And probably ice cream.

Source: adapted from the original Browned Butter Blondies from Dinner with Julie

Nutella-Stuffed Browned Butter Blondies

It doesn’t really matter how big or small your Nutella-dollops are.

Nutella-Stuffed Browned Butter BlondiesSwirl 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.

Nutella-Stuffed Browned Butter BlondiesSpread 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.

Nutella-Stuffed Browned Butter BlondiesThis is what happens when you try to eat them hot. Grab a fork :)

If you need more browned butter in your life (you do):

Browned Butter Blondies

The original Browned Butter Blondies

Browned Butter Blondies with Sea Salt Butterscotch Caramels

Browned Butter Blondies with Sea Salt Butterscotch Caramels

Brown Butter Sea Salt Butterscotch Cookies

Browned Butter Sea Salt Butterscotch Cookies

2 Ingredient Nutella Puffs from The Food Charlatan

2 Ingredient Nutella Puffs

Ganache-Stuffed Peanut Butter Bars from The Food Charlatan

And don’t forget these Ganache-Stuffed Peanut Butter Blondies.

Reese's Stuffed Brown Butter Brownies from The Food Charlatan

Or these Reese’s-Stuffed Browned Butter Brownies.





  1. says

    Karen, you have me drooling! I can barely deal with how delicious these look. Pinning so I can make these around midnight when no one is awake and I can eat the whole thing myself. Just kidding, kind of.

    That is so funny Eric thought it was Gnutella. Haha! Shawn and I have something kind of similar. One time we were talking and he was like, “It was such a minute detail, blah blah blah” but pronounced it like “minute” as in “a minute has 60 seconds”. I was like, “Do you mean ‘my-noot’?”. He had been pronouncing it wrong his whole life, and for once I felt smarter than him.
    Natalie @ Tastes Lovely recently posted…Five Things for FridayMy Profile

  2. says

    Oh my god Karen. These look increeeedible. LOLLL WHAT possessed your husband to think there was a silent G in nutella?! Too funny.

    Also, I think there’s a few words missing from the first step in your instructions (“Place the sheet [in the freezer]…”) Lord knows I make typos all the time but I love it when people help me catch them so I hope you don’t find this obnoxious! Definitely keeping this in the running for my next fat pants splurge-y baking party ;)
    Erika recently posted…Chocolate Mudslide Cookies + part II of the Craig Lee interview!My Profile

  3. says

    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!
    Rebecca @ Dorm Room Baker recently posted…Fudgy Walnut BrowniesMy Profile

  4. says

    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!
    Nancy @ gottagetbaked recently posted…Random Crap and Gluten Free Peanut Butter BarsMy Profile

      • Louise says

        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.

        Have fun!

        • says

          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!

  5. Ellen says

    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?

    • says

      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!

      • Ellen says

        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 :)

        • says

          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.

    • says

      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!

  6. Ananya says

    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!

  7. lisa says

    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. :(

    • says

      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.

  8. Morven says


    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!

    • says

      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!

    • says

      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!

  9. Erin says

    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!

    • says

      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! :)

  10. Steph says

    These look amazing, definitely making them! Just wonder if you could tell me how many grams or ounces 10 tablespoons of butter is?

  11. Anna says

    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.

  12. JackieA says

    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?

  13. Rosemary says

    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.

  14. Heather says

    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!

      • Heather says

        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!

      • Paris says

        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.

          • Paris says

            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.

  15. Gayathri says

    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 :)


    • says

      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!

  16. says

    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!

  17. Christina says

    Did anyone find these just tasted like flour? Maybe one cup would have been better – quite dry with no other flavours but flour and nutella..

  18. says

    We’ve made these a couple times and they’re AMAZING. I’m wondering if you’ve ever tried making them in advance and freezing them? I usually have pretty good luck freezing baked goods, but the cream cheese in the dough makes me wonder. Thanks!
    Liz @ Ready to Yumble recently posted…Grapefruit MargaritaMy Profile

    • says

      Hey Liz! So glad you love them! I think these would absolutely freeze okay! Once the cream cheese is mixed in I can’t see why they would have an issue in the freezer. Let me know if you try it out and how it goes! :)

      • says

        i can officially report that these are a-okay to freeze! I let them defrost in the fridge for a few hours and then cut them while they were still cold – helped make the squares nice and neat, even though they were beautifully gooey (just the way I like ’em!). Thanks again for the incredible recipe!
        Liz @ Ready to Yumble recently posted…Thin Mint ShootersMy Profile

  19. says i can’t even handle looking at these photos! i need to clear out some time in my calendar to make these! I need to turn the computer off and go to bed just to keep myself from stuffing my face with Nutella right now for a quick fix! Thanks for sharing the deliciousness!

  20. Chelle says

    Hahaha, loving the Gnutella! Found this on Pinterest & have them pinned for the very same second I’m finished with my diet (it’s actually working, so not messing it up now)!!! Mmm, I can’t wait to try all the versions of this…and what about a cookie made like this? May have to play around with that a bit….

    Back to the Nutella – if I ever start a blog, I’m stealing the Gnutella! Those pictures about made me gain my 10lbs back, too. Keep it up, lady – just don’t let me visit too often! :D

  21. says

    Because recipes travel around the world, i’m happy to present you my french version of your nutella stuffed browned butter blondies !
    But when i compare, i realize that i may have overcooked this cake. I will try again for a better result. Even if it was already so good.
    Je suis gourmande mais je me soigne recently posted…Blondie au Nutella fondant : coup de foudre !My Profile

  22. Makayla says

    These looked fantastic, but when I tried them, they turned out a bit like sticky date pudding (not sure if you have that in America, I’m from Australia). They were dry and cakey and thick and the Nutella was barely noticeable. I’d love to try these again, but what should I do differently?


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