These Nutella Blondies, are gooey and delicious. Made with a chewy, blondie batter, with swirls of Nutella tucked in, and baked just right. These are Easy and a perfect 'feed a crowd' kind of dessert. Plus, you can make these egg-free as well.
Nutella Swirl Chocolate chip Blondies
Nutella Blondies, like my other Nutella Recipes - mini Nutella tarts and 3 ingredient Nutella Ice cream; is one delicious, over-the-board nutell-icious.
These Nutella Blondies, are made with a decadent chewy caramel-like blondie batter. More like my double chocolate blondies, and Biscoff blondies to which blob of Nutella is topped all over. Now using a palette knife or the back of the spoon swirl them well to blend well with the blondie batter; Top it with chopped hazelnuts and some chocolate chips, and there you have a nice Nutella swirl chocolate chip blondie all ready to go into the oven.
Once baked, serve warm with nice cold ice cream and chocolate sauce or nutella
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Making Nutella blondies
Ingredients
For the Blondie Batter
Flour - All-purpose flour Just simple plain all-purpose flour. No cake or self-raising flour. Blondies have a high fat-to-flour ratio. So flour is generally less when compared to fat put together(butter and eggs)
>>Read this For More on Flour in Baking
Brown Sugar - Brown sugar is what we use here in this recipe. For blondies, using brown sugar and a good quality one is important. The brown sugar in the recipe is what gives the blondie the dark caramel color plus the toffee taste. So, use dark brown sugar. You may use cane sugar, demerara sugar, or muscovado sugar Use a good dark brown sugar. It has more molasses. The darker the brown sugar the more molasses. The more molasses, the more moist your blondie is.
Eggs - An extra egg yolk plus whole room temperature eggs. The yolk here contributes to the richness in flavour and
Vanilla Extract - pure vanilla extract - I love a good quality one like
Nutella - Store bought or if you want to make it at home from scratch, try this Hazelnut Chocolate Spread recipe.
Chocolate chips - These white, dark chocolate chips are completely optional. But I'd love to top them off or just mix them into the blondie batter.
See the recipe card for quantities.
Instructions
Here's a step-by-step process of making Nutella Blondies
Substitutes
For Eggless Nutella Blondies
To make eggless Nutella blondies
- 1 LARGE EGG = 60 grams of yogurt/thick curd/hung curd/greek yogurt.
- 1 YOLK = 1 tablespoon ground flaxseed with 3 tablespoon water. Mix until creamy
- YOLK = 1 tablespoon white/apple cider vinegar with ½ tablespoon baking powder. mix and use.
Variations
For this recipe, you can add any kind of mix-in. But I would suggest
- White or dark chocolate chips
- Chopped hazelnuts.
Or you may be interested in trying out these decadent blondie recipes Biscoff White Chocolate Blondies and Chewy Double Chocolate Blondies
Equipment
Baking blondies require some basic equipment and tools. Some I would recommend are here
This Recipe is perfect for a 9x13 inch pan or a 9x9x2 square pan.
Whisk
Spatula
Mixing bowls
Parchment paper
Read these tips for a perfect blondies everytime
Storage & Shelf Life
These Blondies are best stored in room temperature 24degc/75f. At room temperature, they stay good for about 5 days.
To store them for a longer period, store them in an airtight container and keep it the refrigerator. it will stay good for more than a week
or stored in the freezer, and it will stay good for about 3 months.
TIPS FOR BAKING PERFECT BLONDIES >> READ THIS ARTICLE ON BAKING PERFECT BLONDIES
MAKING THIS FOR A CROWD
This is one perfect recipe to feed a crowd.
Make this entire recipe well ahead. Once cooled, store them in the refrigerator.
To serve, first, thaw on the counter. Then drizzle some melted Nutella or Chocolate Sauce and serve.
These are best served. on platters on dessert or dinner tables.
other blondie recipes you may like to try
Top tip
Blondies are best tasting when they are slightly undone. Just pull them off the oven a little shy of the baking time. Having moist crumbs on the toothpick is what you need.
Blondies tend to get very dry if there are over-baked.
📖 Recipe
Nutella Swirl Blondies
Equipment you will need
Ingredients
- 225 grams Butter (melted . measure and melt )
- 250 grams brown sugar (break down the lumps (i used dark brown sugar))
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature )
- 1 tablespoon vanilla extract
- 240 grams all purpose flour
- ¼ tsp Kosher Salt
- ½ - ¾ cup Nutella
- ½ cup Chocolate chips (optional )
Instructions
- Melt Butter in a sauce pan. Transfer to a large bowl, let it cool down.
- Preheat oven. Line an 9x9x2 square pan with a parchment paper.
- In a medium bowl, whisk the flour, and salt. Set it aside. This is your flour mix
- Now to the cooled butter, add the brown sugar, beat well until it is blended well. Make sure there are no sugar lumps left.
- Then add the eggs and vanilla. Giving a mix, until its just mixed. leaving no streaks.
- Fold in the flour mix. Using a spatula, mix, until there are no flour seen.The batter will be gooey.
- Transfer to the prepared pan.
- Place spoonfuls of nutella spread all over. Use a knife or back of the spoon to swirl around and form a pattern. Top it with chocolate chips and/or chopped hazelnuts.
- Place in the middle rack. Bake at 170°c or 350°F. for 25 - 30 mins. Until a toothpick inserted comes out with crumbs
- Let it sit in the pan for 15 mins, before transfering on to the wire rack.
- Let it completely cool down before cutting into bars
- To serve, melt some nutella and drizzle on top.
Notes
- Melted Butter: you will first measure and then melt it. Bring it to room temperature or even lukewarm is totally fine. But make sure it doesn't go back to solid-state.
- Brown sugar has lumps while beating break down all the lumps. So there are no pockets of sugar left. Sugar in this recipe can be altered according to personal preference. you can go up to using 340 grams of sugar
- Pan size: This recipe is perfect for either a 9-inch square pan or a 9x13 pan, with a 9-inch square pan you will get huge thick blondies just like mine. And with a 9x13 inch, you will get a thinner blondie comparatively.
EGG AND EGG YOLK SUBSTITUTES
- 1 LARGE EGG = 60 grams of yoghurt/thick curd/hung curd/greek yoghurt.
- 1 YOLK = 1 tablespoon ground flaxseed with 3 tablespoon water. Mix until creamy
- YOLK = 1 tablespoon white/apple cider vinegar with ½ tablespoon baking powder. mix and use.
Audrey says
These were delish!
Patricia @ Grab a Plate says
You went and made these more amazing with the Nutella! I see you! Awesome!
Shrilatha says
Nutella, hard to give it a miss
Shrilatha says
Glad you gave these a try
Brianna says
Looks delicious!