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Nutella Blondies
These Nutella blondies combine a hazelnut-scented cookie base with a rich swirl of Nutella. So simple and easy, you can make these Nutella bars any day of the week.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 16 2 inch squares
Calories: 284 kcal
Course:
Dessert
Cuisine:
International
Ingredients
- 1 cup (2 sticks or 227 grams) unsalted butter
- 2 cups (250 grams) bleached, all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (192 grams) dark brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon Frangelico or other hazelnut liqueur
- 2 large eggs
- ½ cup Nutella or other chocolate hazelnut spread
Instructions
- Brown the butter in a small saucepan over medium-low heat until it starts to darken and the "popping" sound stops. Let cool until it is just warm to touch.
- Heat the oven to 350°F. Butter a 9 inch square pan or line the pan with parchment paper and lightly butter the paper.
- Sift or whisk the flour, baking powder, baking soda, and salt into a medium sized bowl.
- Add the sugars to a mixing bowl, add the brown butter without scraping any very dark bits at the bottom of the pan, and beat for a few minutes until well-combind.
- Beat in the hazelnut liqueur. Then beat in the eggs for one minute, one at a time, scraping down the side of the bowl as necessary.
- Mix in the dry ingredients just until uniform.
- Transfer the batter to the prepared pan.
- Dollop the Nutella on top of the batter. Then use a knife to swirl the Nutella into the batter, being careful not to go to the bottom of the pan.
- Bake for 30 to 35 minutes, until a toothpick inserted into the blondies comes out clean and the blondies are just slightly firm to the touch.
- If you used parchment paper, let the blondies cool in the pan for 10 minutes, then use the parchment to remove the blondies to a rack.
- Store at room temperature for up to one week.
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Notes
- The blondies recipe starts with browning butter because it needs to cool a bit before mixing. The secret to brown butter is to cook it slowly over medium-low heat. As the butter starts to pop, swirl the pan to prevent the butter from burning. It's done when the popping stops.
- Lining the baking pan with parchment makes it easier to cut the Nutella blondies.
- Don't worry about making your Nutella swirl look perfect. It's better to have imperfectly swirled Nutella blondies than to over-mix the Nutella and lose your swirl.
Nutrition Information
Calories
284kcal
(14%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
51mg
(17%)
Sodium
210mg
(9%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
385IU
(8%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 162 inch squares
Amount Per Serving
Calories 284
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 210mg | 9% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 385IU | 8% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.