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

5 from 8 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 12 Servings
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.


  • 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.
  • 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.


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


Serving: 1blondie | Calories: 514kcal | Carbohydrates: 72g | Protein: 6g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 337mg | Potassium: 227mg | Fiber: 2g | Sugar: 53g | Vitamin A: 464IU | Calcium: 84mg | Iron: 3mg
Course: Dessert
Cuisine: American
Calories: 514
Keyword: Blondies, Browned Butter, nutella
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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.

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  1. 5 stars
    I love these Nutella Stuffed Browned Butter Blondies , these blondies seems amazing and unique . Super excited to try these blondies for sure , thanks for sharing this one with us.

  2. 5 stars
    I made these a couple years ago for a bake sale fundraiser at work. They were sooooo good a manager even tracked me down to say thank you for making them and she was addicted to them now.

  3. Can you give the recipe in grams? 
    For 8×8 baking dish, how much I want to reduce from this recipe ? 😊😊

    Thank you!

    1. Hi Hannah! You can convert the recipe to grams, there are lots of online calculators that can help with this! Good luck!

  4. Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you

  5. I made these once about 4 years ago and they have left a mark on my heart that I will never forget. I’m saving the recipe and making them again😋😋

    1. A mark on your heart! Bless your heart Becky haha! So glad you loved it. Thanks for commenting with a review!!

  6. Hey. I am looking forward to making these but had a quick question. In the method, when you say, ‘Stir in the brown sugar and cream cheese. Beat for about 2 minutes, until slightly fluffy.’ Do you mean that I should manually stir in the brown sugar & cream cheese & then manually beat them or use a handheld electrical mixer to beat them?

  7. Hi! 
    Just found this blog a few days ago. Today I tried this recipe and I must say.. Wow! They are really yummy! Maybe next time I won’t put the entire amount of sugar, but I am definitely baking them again!
    Thanks a lot!

    1. Hi Ana, so glad you found the blog! And happy the blondies turned out. Thanks for reviewing!!

  8. My boyfriend still requests these blondies every year! I made it for our anniversary back in 2015 and still a firm favourite in our house. I always freeze a few dollops Nutella for myself to eat while I am making the blondies, such a delicious treat. I have made many blondies and brownies , but this is his all-time request :)

    1. That is so genius to put extra nutella in the freezer Marliz!! Love it. So glad you are still enjoying the recipe!! Thank you for commenting!

  9. Just finished making these and they are sooo delicious! My husband and son really loved them, I did only use 8 tablespoons of butter in the recipe and felt like it was still a little rich and greasy from the butter but so worth it!

  10. First off, it needs to be cooked for longer. Secondly, there’s way too much butter to flour ratio. It came out oily to the point that it was dripping off my hands. Otherwise, the idea and the flavours are great. The ratios just need to be adjusted.

  11. If anyone is thinking about making these, DO IT. THESE ARE AMAZING!!!!!! Im obsessed with Nutella and these were absolutely perfect. I was a little nervous making them because of the butter part but it was actually easy. Also, I doubled the recipe and didn’t realize how much dark brown sugar I needed, so I had to use half dark and half light. Couldn’t even tell. I made 2 9×13 and baked for about 30 mins. It made a whole bunch and yet they were all gone by the end of the potluck. Definitely scored me some points at work. LOVED THESE. 

    1. I’m really jealous of all your coworkers right now. I think I need to make a double batch of this for myself this week! ;) Thanks so much for the review, I’m glad you liked it Samantha!

  12. These were so dang good. I made them last night before bed and let them set overnight. If your debating on making them or no DO IT! So worth it. May be one of the best desserts I’ve ever eaten. 

  13. This is a really great recipe. My wife is gluten free so I adapted the recipe using a GF flour mix and a little extra xantham gum (1 teaspoon per cup flour). The flavors are absolutely stunning and the dish has been a MASSIVE hit at every party we’ve ever taken it to. Thanks Karen for sharing this awesome recipe.

    1. Thanks so much for the gluten free tips Zach! I’m sure that will be useful for other readers! I’m glad the recipe was a hit. Thanks so much for your review!

    2. You probably won’t see this, but what gf flour did you use? I’ve had different amounts of luck with different brands. And why extra xanthum gum? Thanks! I adore Nutella and would love to make these.

      1. Hi Alene! I don’t know what GF blend Zach used, but the reason for adding xanthan gum is to provide the elasticity and stickiness that gluten (in flour) usually provides. It helps baked goods maintain their structure. I haven’t tried this recipe GF, but I’ve always had success with Bob’s Red Mill 1 to 1 gf flour. Good luck!

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