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
Makes one 2-quart pan, serves about 12 adjust servingsIngredients
- 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
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.
by The Food Charlatan
Source: adapted from the original Browned Butter Blondies from Dinner with Julie
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.
Sarah@WholeAndHeavenlyOven says
Oh. My. Gosh. YES!! These blondies seriously look like heaven. So moist and fudgy-looking and ohhh all that oozing nutella…..pinned and sharing on FB today!
Sarah@WholeAndHeavenlyOven recently posted…Lemon Garlic Roasted Asparagus and Potatoes
Katya says
These look heavenly dangerous! Gulp. I had amazing nutella crepes not long ago and let me tell you it was some serious business there :)
Katya recently posted…Chopped Mexican Salad with Honey-Lime-Cilantro Vinaigrette
Natalie @ Tastes Lovely 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 Friday
cheri says
Great post as always Karen. Love these kind of gooey bars, keep on making them please!
cheri recently posted…Chopped Salad with Chicken and Pesto Vinaigrette
Norma | Allspice and Nutmeg says
The oozing chocolate got my attention. Seriously, I need to find an excuse to make this decadent indulgence.
Norma | Allspice and Nutmeg recently posted…Hummus Veggie Wrap
Chels says
I want to whip up a batch of these right now! Ooey and gooey, just the way I like my brownies! :)
Chels recently posted…Drop Biscuits
The Food Charlatan says
Me too, Chels! I will never understand corner of the pan brownie people :)
Janice says
Haha- I kinda like the corners of the pan, as long as it isn’t over baked :) I will attest that every part of this was delicious, tho!
Beeta @ Miss Sophisticate says
This looks so unbelievably good…I need these like yesterday.
Beeta @ Miss Sophisticate recently posted…Vegetable Stuffed Eggplant
Erika 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!
The Food Charlatan says
THANK YOU ERIKA!!! I should hire you to be my editor since, sh, I’m always writing out my recipes at like 2am and my mind is a little bit GONE. Hahaha! Thanks dude.
Nicole ~ Cooking for Keeps says
I think I may have just died and gone to heaven Karen!! Holy cow. If you posted a different variation of these every day for the next year, I still wouldn’t get sick of them.
Danguole says
Oh my god. Gnutella! I’m cracking up over here, and I’m pretty sure I’ll be thinking about that every time I see a jar of it. Hiiiilarious.
Danguole recently posted…Very Peachy Peach Layer Cake
Connie | URBAN BAKES says
STOP IT…. I’m so drooling over these sinful blondies. There’s absolutely nothing here I don’t like.
Connie | URBAN BAKES recently posted…Speckled Easter Cupcakes + GIVEAWAY
Erin | The Emerging Foodie says
No no no, Eric. You cannot move on from nutella stuffed browned butter blondies. Ommmmmmg if I could make the sound of drooling from my mouth hanging wide open I would. So instead I went with “ommmmmmg.” ;) These are FANTASTIC, Karen. Pinned and making them ASAP!
Erin | The Emerging Foodie recently posted…Gluten-Free Fudge Brownie Mug
Anna @ Crunchy Creamy Sweet says
Omg! I die! Too much temptation! And the photos – gorgeous!
Anna @ Crunchy Creamy Sweet recently posted…How to Make Dried Herbs at Home
Kayley @ The Kitchen McCabe says
Gnutella!? That is awesomely amazing. I’m going to spell it like that from now on. These look amazing. I am literally crying right now because I don’t have any butter in the house.
Kayley @ The Kitchen McCabe recently posted…Super Soft Sugar Cookies & Ombre Egg Tutorial
Julie @ Lovely Little Kitchen says
I love anything with Gnutella. And I love that you pre freeze little dollops of Gnutella to press into the blondes. Genius! Long live Gnutella!
Julie @ Lovely Little Kitchen recently posted…Sugar Cookie Easter Egg Nests
ATasteOfMadness says
Oh my gosh wow!!! I need to make this. I finished off a jar of Nutella last night (with a spoon…don’t tell!!) but I’ve got to get some more!
ATasteOfMadness recently posted…Baked Lemon Doughnuts Filled with Lemon Jelly
Rebecca @ Dorm Room Baker 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 Brownies
Laura @ Lauras Baking Talent says
I am the worst speller… but I don’t think I’ve added extra Gs ever! I agree.. if you have a good recipe keep changing it and making it better! Love how these just ooze with goodness.
Laura @ Lauras Baking Talent recently posted…Cadbury Egg Peanut Butter Cookies
Rachel Cooks says
Holy cow. You’re not messing around with these suckers. Wow! They look phenomenal!
Rachel Cooks recently posted…Spice Rubbed Pork Tenderloin Recipe
Corina @ Wine Dine Daily says
Karen, I think this might be one of the most heavenly “Gnutella Blondies” I have ever seen! They look very tempting and can’t wait to try them soon :)
Corina @ Wine Dine Daily recently posted…Wine Braised Chicken Pinot Noir
Jennie @themessybakerblog says
I just fell off of my exam chair and drooled a little. Seriously, girl, these look wicked delicious. No words, my friend. No words!
Jennie @themessybakerblog recently posted…Funky Monkey Grilled Cheese ~ #SundaySupper
Pamela @ Brooklyn Farm Girl says
That first picture makes me real happy. Can’t wait to give these babies a taste!
Jenn @ Once Upon a Tier says
I totally agree with your cousin! Before I even read the post I commented to my sister about the ooze in that first picture and how I was drooling over it.
Pinning these right now…
Jenn @ Once Upon a Tier recently posted…The Ultimate Gluten Free Chocolate Cake {Recipe}
Sarah @ Running On Brie says
These look absolutely unbelievable. I adore Nutella…um…I mean “Gnuttela” (Love that!!)…and I can’t imagine a better way to enjoy it than in a brownie. Brilliant!! Can’t wait to try…
Sarah @ Running On Brie recently posted…Asparagus and Ricotta Toasts
Nancy @ gottagetbaked 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 Bars
Chris @ Shared Appetite says
Stopping by from Nicole’s Cooking for Keeps blog after she mentioned these ridiculously awesome blondies. Like, I want to faceplant through my screen into your photos. Pinning, making, devouring the first chance I get!
Chris @ Shared Appetite recently posted…Loaded Baked Potato Totchos {plus a Target Gift Card Giveaway}
Louise says
Oh. My. God….
Must. Have. NOW!!
The Food Charlatan says
Haha!This made me laugh. Let me know if you try them out Louise! :)
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.
http://sesamsesam.com/hjem/wx5h53j707m3ar6rkwjsgei4sgaujo
Have fun!
The Food Charlatan 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!
Karly Nelson says
Oh my word!!! I can’t WAIT to try these!!!! Gnutella, Nutella, however it’s spelled! YUM! ;)
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?
The Food Charlatan 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 :)
The Food Charlatan 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.
Alice // Hip Foodie Mom says
oh my gawd, I just saw these on Pinterest and had to come here and comment. Good Lord! This is freaking Nutella pockets brilliance! Pinned!
Alice // Hip Foodie Mom recently posted…My Recap: BlogHer Food 2014 . . . Miami
The Food Charlatan says
Thanks Alice! High praise coming from you :) I’m off to read your BHF recap!
Kelsey says
Can I use an 9×13 dish instead? If so should I double the ingredients? Thanks!
The Food Charlatan 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!
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!
The Food Charlatan says
Ananya I’m so glad you liked it! I’ll have to try reducing the sugar next time. Thanks for the review! Happy Wednesday!
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. :(
The Food Charlatan 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.
Morven says
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!
The Food Charlatan 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!
mindy says
Really good but its VERY high in calories.
AMarie says
Why the cream cheese – and can you leave it out?
The Food Charlatan 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!
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!
Thanks!
The Food Charlatan 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! :)
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?
Thanks!
Steph
The Food Charlatan says
Hi Steph! 10 tablespoons of butter is 5 ounces. Enjoy!
Steph says
Thanks so much! Can’t wait to try the recipe :)
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.
The Food Charlatan says
I hope you guys loved them Anna!
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?
The Food Charlatan says
Bahahaha Jackie!! “What do you need the big jar for” ?? Men. Gnutella him in the face please. And enjoy!
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.
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!
The Food Charlatan says
Wow thanks Heather! I get people asking me for this all the time, thanks for providing the info!
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.
The Food Charlatan says
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!
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.
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 :)
G
The Food Charlatan 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!
Michell Sanglez 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!
The Food Charlatan says
Hey Michell! Thank you! Have you tried this recipe yet? I don’t think it’s cakey, try it out!
Michell Sanglez says
Really? not cakey! :D there is no “special” trick?? Ok, I’ll try them :) !
Holly N @ Spend With Pennies says
How on earth am I just finding this recipe right now?!? These look AMAZING!!!
Holly N @ Spend With Pennies recently posted…Lemon Herb Grilled Pork Chops
Floor Grömmel says
….
….metric system? :D
sigh.. I’ll google it……..
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..
The Food Charlatan says
Hey Christina! Sorry you didn’t love it! I think it tastes like browned butter :) :)
Eden Passante says
These look completely sinful and absolutely amazing!!
Eden Passante recently posted…Ginger + Jasmine Rosé Cocktail
The Food Charlatan says
Sinful is definitely a good word to describe these Eden :)
Liz @ Ready to Yumble 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 Margarita
The Food Charlatan 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! :)
Liz @ Ready to Yumble 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 Shooters
Kristen says
oh.my.goodness. 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!
The Food Charlatan says
Haha Kristen!! I am so guilty of the Nutella quick fix. It is a very dangerous habit. let me know if you try out the blondies!!
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
The Food Charlatan says
Haha! So glad your diet is working Chelle! This sounds like the perfect way to end it :) And a picture is worth a thousand pounds right? Wait…
Timmy says
Hello is there a nutrition label for these?
The Food Charlatan says
Good heavens no. If you ever find out how many calories are in one of these babies, please, DO NOT come back and tell me. Ignorance is bliss my friend, especially when it comes to Nutella. :)
Lisa says
These turned out PERFECT!
The Food Charlatan says
Hooray! So glad you liked them Lisa!
Je suis gourmande mais je me soigne says
Because recipes travel around the world, i’m happy to present you my french version of your nutella stuffed browned butter blondies ! http://www.jesuisgourmandemaisjemesoigne.com/blondie-au-nutella-fondant-coup-de-foudre/
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 !
The Food Charlatan says
I loved your post! I’m so happy you got to try the recipe. Hopefully it won’t be dry next time!
Rebecca Blackwell says
I made these this weekend and they are sooooo good! You’re right about them being addicting – and not making them without milk! Thank you so much for sharing this recipe!
Rebecca Blackwell recently posted…Peanut Butter Nutella Cookies | Peanut Butter Nutella Cookie Sandwiches
The Food Charlatan says
I’m so glad you enjoyed it Rebecca! I just saw your PB Nutella cookies, WHOA! I need to try those!
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?
The Food Charlatan says
I’m not sure Makayla! I’m sorry they didn’t turn out. Did you use any substitutions?
Makayla says
No, but maybe some of the ingredients may be a bit different in Australia. I think they were all okay though because I’ve used them in other American recipes before. Maybe I just overcooked it?
The Food Charlatan says
Hm, I don’t know what to tell you! There are so many variables in baking. I do know that many many people in Australia have made this recipe, so I don’t think it’s the ingredients??
Helena says
Wow! this recipe is amazing! Everything with nutella is just amazing! I can not wait to try this one! Hope my husband will like it! :D
Great job with the blog! Check out my too! :) thanks!
eatingcheating.com
The Food Charlatan says
Thanks Helena! Nutella really is just the best right??
Isabelle says
Love these, have made them many times for coworkers, family and friends! They are so rich and decadent I was thinking a banana bread/banana would be really good incorporated- what do you think about that?
The Food Charlatan says
Hey Isabelle! Banana is ALWAYS a good addition to nutella, right? That said, I’ve never tested it so can’t be sure what to tell you recipe-wise! Let me know what you try out!