These soft, buttery blondies are filled with Nutella, which makes for a decadent and addictive dessert. Don’t make these if you don’t have milk. For real. Originally published April 4, 2014.
Table of Contents
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.
You’ll love these Nutella stuffed brown butter blondies
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).
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.
Key ingredients for Nutella-stuffed blondies
- Of course, I have to mention Nutella (not Gnutella). This recipe calls for over a cup of the stuff, so don’t be shy. It’s what makes the magic happen.
- Don’t skip the cream cheese. It helps create that soft, almost fudgy texture that keeps the bars from being too dense.
How to make these blondies
First things first, we need to get the Nutella prepped and ready.
Line a small baking sheet with wax paper and clear out some space in your freezer. Measure out 1 cup of Nutella and use 2 spoons to divide the Nutella into about 12 dollops on the wax paper. It doesn’t really matter how big or small your Nutella-dollops are. Place the sheet in the freezer while you make the blondies.
Time for the brown butter. Melt the butter over medium heat, stirring occasionally until the foam starts turning golden and the mixture smells nutty. Remove from heat and immediately pour into a mixing bowl.
Add the brown sugar and cream cheese and beat until slightly fluffy. Add the vanilla, then the eggs, then the flour, baking soda, and salt, and stir until just combined.
Now swirl the Nutella into the batter.
Spread it in a pan and gently push the frozen Nutella into the dough.
If your Nutella softens, just stick it back in the freezer for a few minutes. Bake until the blondies are golden brown on top and the edges are very set. Let them cool completely before cutting into them. Trust me.
This is what happens when you try to eat them hot. Grab a fork :)
How to store
Keep these blondies covered at room temperature for up to 3 days, or refrigerate for up to a week. Because of the cream cheese, they stay extra soft and fudgy, even when eaten cold from the fridge (honestly, kind of amazing).
How to reheat
Want that melty Nutella center again? You know you do. Microwave a blondie for 10–15 seconds. Just enough to warm it up without drying it out.
How to freeze
These freeze beautifully. Wrap individual blondies tightly in plastic wrap, then store in a ziplock bag for up to 2 months. Thaw at room temperature, then pop in the microwave for a quick, gooey treat.
More brownie recipes you need to try!
Facebook| Pinterest| Instagram
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.
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.
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.
Thanks for this dessert recipe. I like it very much.
Can you give the recipe in grams?
For 8×8 baking dish, how much I want to reduce from this recipe ? 😊😊
Thank you!
Hi Hannah! You can convert the recipe to grams, there are lots of online calculators that can help with this! Good luck!
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
So happy to hear it was a success! Thanks for reviewing!
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😋😋
A mark on your heart! Bless your heart Becky haha! So glad you loved it. Thanks for commenting with a review!!
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?
Hi Iman! Use an electric mixer if you have one! If not do it with a spoon!
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!
Hi Ana, so glad you found the blog! And happy the blondies turned out. Thanks for reviewing!!
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 :)
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!
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!
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.
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.
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!
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.
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.
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!
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.
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!
all of these recipes are making me hungry, i will definitely be trying these. My family will love me.
How could they not?? ;) Hope you all love it!