Nutella Stuffed Blondies – Soft, chewy blondies with a gooey Nutella centre. Easy to make, irresistibly rich, and perfect for any chocolate lover!
Nutella lovers, this one is for you. These Nutella Stuffed Blondies are everything you want in a sweet treat, with soft and chewy edges and a perfectly gooey, molten Nutella centre in every slice. They look impressive, taste incredible, and come together with simple pantry ingredients.
Whether you’re baking for a party, sharing with friends, or just treating yourself, these blondies are guaranteed to disappear fast. One bite and you’ll see why they’re a new favourite.
Looking for more Nutella recipes? Check out my Nutella Mug Cake, Nutella Stuffed Double Chocolate Muffins, and my Nutella Stuffed Chocolate Chip Cookies.
Why you’ll love it
Ingredients you’ll need
- Nutella: The star of the recipe. Nutella creates the gooey, chocolate-hazelnut layer stuffed inside the blondies for a rich and indulgent surprise.
- Unsalted butter: Gives the blondies their soft, fudgy texture and adds a deep buttery flavour. Melted butter also helps achieve that chewy edge.
- Light brown sugar: Adds sweetness and moisture, along with a warm caramel note that pairs perfectly with Nutella.
- Caster or granulated sugar: Balances the sweetness and helps create a lightly crackled top.
- Large egg + large egg yolk: The egg provides structure, while the extra yolk adds richness and enhances the chewy texture.
- Vanilla extract: Adds warmth and depth, boosting the overall flavour of the blondies.
- Plain/all-purpose flour: Gives the blondies structure while keeping them soft and tender.
- Salt: Enhances the sweetness and intensifies the chocolate-hazelnut flavour.
Find the measurements and full recipe below!
How to make
Nutella Stuffed Blondies
To make these blondies, start off by freezing the Nutella.
Line an 8×8-inch square baking pan with parchment paper. Spread the Nutella onto the paper to create an even layer.
Place in the freezer for at least 1 hour.
In a large mixing bowl, whisk together the melted butter and sugars until combined.
Add the egg, egg yolk, and vanilla extract, and whisk until smooth and combined.
Add the flour and salt, and fold in until completely combined.
Spoon half of the batter into an 8×8-inch square baking pan lined with parchment paper and spread out into an even layer.
Remove the Nutella from the freezer, peel off the paper, and place it on top of the batter.
Top with the remaining batter and spread out into an even layer.
Bake for 35 – 40 minutes, or until the edges are browned and the centre is no longer jiggly – just set.
Allow to cool completely in the pan on a wire rack before cutting into bars.
TIP: To speed up the cooling time (and for cleaner, neater slices), place the pan in the freezer for 1 hour.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Recipe FAQs
Yes. Peanut butter, Biscoff, almond butter, or any chocolate hazelnut spread will work as a filling.
This usually happens if too much flour is added or the blondies are overbaked. For the best texture, measure the flour correctly and remove them from the oven when the centre is just set.
Absolutely. Use a 9×13 inch pan and keep the baking time the same.
Yes. Chocolate chips, nuts, or even white chocolate pieces can be folded into the batter or sprinkled on top.
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Nutella Stuffed Blondies
Ingredients
- 1 cup (280g) Nutella
- ¾ cup (170g) unsalted butter, melted
- 1 cup (200g) light brown sugar
- ½ cup (100g) caster/granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 ½ cups (190g) plain/all-purpose flour
- ¼ teaspoon salt
Instructions
- Line an 8×8-inch square baking pan with parchment paper. Spread the Nutella onto the paper to create an even layer.
- Place in the freezer for at least 1 hour before making the blondies.
- Preheat the oven to 180C/350F/Gas 4. Line an 8×8-inch square baking pan with parchment paper. Set aside.
- NOTE: If you only have one 8×8-inch pan, remove the Nutella from the pan (still attached to the paper) and place the Nutella back in the freezer. Line the pan again with parchment paper.
- In a large bowl, whisk together the butter and sugars until combined. Add the egg, egg yolk, and vanilla, and whisk until smooth and combined.
- Add the flour and salt, and fold in until completely combined.
- Spoon half of the batter into the prepared pan and spread out into an even layer.
- Remove the Nutella from the freezer, peel off the paper, and place it on top of the batter.
- Top with the remaining batter and spread out into an even layer.
- Bake for 35 – 40 minutes, or until the edges are browned and the centre is no longer jiggly – just set.
- Allow to cool completely in the pan on a wire rack before cutting into bars.
- TIP: To speed up the cooling time (and for cleaner, neater slices), place the pan in the freezer for 1 hour.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.