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.
Hi! These are one of my all-time favorite recipes. Quick question- can they be frozen? Thanks!
Oh thank you for your comment Kylee! This makes me so happy to hear. Yes they can totally be frozen! Freeze in a ziplock well sealed for up to 3 months, then let thaw on the counter. Enjoy!!
I made these for a family get together and my SIL flipped out!! Said these stuffed brownies are his favorite!