Browned Butter Blondies with Nutella Pockets
User Reviews
5
Browned Butter Blondies with Nutella Pockets
Description
This recipe begins by portioning Nutella dollops and freezing them to maintain distinct pockets within the blondie batter. Butter is browned carefully to develop a nutty aroma and flavor before mixing with brown sugar and softened cream cheese to achieve a slightly fluffy base. Eggs and vanilla extract add richness and moisture.
Flour combined with baking soda and salt is folded in gently to preserve tenderness. Pockets of Nutella are gently swirled through the batter before baking in a prepared pan, ensuring the chocolate-hazelnut sauce remains in defined areas rather than blending throughout. The final baked blondies are soft and require cooling to set properly for slicing.
Serving suggested with plates and forks highlights their delicate softness. They offer rich sweetness and a complex texture from the browned butter and Nutella, suitable as a dessert or treat.
Complete cooling is necessary to allow blondies to firm enough to slice cleanly; otherwise, they remain very soft.
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 egg
- 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
- Freeze Nutella dollops before swirling into the blondie batter to keep pockets distinct during baking.
- Blondies should be cooled completely before slicing to firm up, as they remain very soft when warm.
- Serve browned butter blondies on plates with forks to accommodate their soft texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 1blondie | |
| Calories | 514kcal | 26% |
| Carbohydrates | 72g | 24% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 53g | 106% |
| Vitamin A | 464IU | 9% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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