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Browned Butter Blondies with Nutella Pockets

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. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 Servings
Calories: 514 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Preheat the oven to 350 F. Line an 8x11x2 inch baking dish (2 quart) with parchment paper, or grease well.
  3. 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.
  4. Stir in the brown sugar and cream cheese. Beat for about 2 minutes, until slightly fluffy.
  5. Add the vanilla, then the eggs. Beat well, scraping the sides.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Cool completely. Lift the parchment paper out of the pan and cut into bars.

Notes

  • Normally when recipes say "cool completely" I'm like yeah, right. But these blondies really do need some time to set up, and even when they do they are very, very soft. They should be served on plates. With forks. And probably ice cream.
  • Source: adapted from the original Browned Butter Blondies from Dinner with Julie

Nutrition Information

Serving 1blondie Calories 514kcal (26%) Carbohydrates 72g (24%) Protein 6g (12%) Fat 23g (35%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 66mg (22%) Potassium 227mg (6%) Fiber 2g (8%) Sugar 53g (106%) Vitamin A 464IU (9%) Calcium 84mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Servings

Amount Per Serving

Calories 514

% 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.