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?
Facebook | Pinterest | Instagram | Twitter
Browned Butter Blondies with Nutella Pockets
Ingredients
- 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.
Notes
Nutrition
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.
Gnutella?!!! How in the world?!!! Well these do look oozingly amazing. Good idea to freeze the blobs first. Thanks for the recipe.
Can you freeze these? I would love to send them to my son in TX. Thank you!
Hey Christine! Yes, you can freeze them! Although they will not be frozen by the time they get to him, and it’s pretty hot in Texas right now…You might want to wait until the cooler months!
I was wondering if the butter had to be softened?
Hey Mia! Yeah, softened butter is best!
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?
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!
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
Thanks Helena! Nutella really is just the best right??
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?
I’m not sure Makayla! I’m sorry they didn’t turn out. Did you use any substitutions?
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?
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??
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!
I’m so glad you enjoyed it Rebecca! I just saw your PB Nutella cookies, WHOA! I need to try those!
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.
I loved your post! I’m so happy you got to try the recipe. Hopefully it won’t be dry next time!
These turned out PERFECT!
Hooray! So glad you liked them Lisa!
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
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…
Hello is there a nutrition label for these?
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. :)
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!
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!!
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!
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! :)
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!
These look completely sinful and absolutely amazing!!
Sinful is definitely a good word to describe these Eden :)
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..
Hey Christina! Sorry you didn’t love it! I think it tastes like browned butter :) :)
….
….metric system? :D
sigh.. I’ll google it……..