Nutella Stuffed Blondies – Soft, chewy, buttery blondies filled with a thick layer of rich, gooey Nutella. An irresistibly indulgent treat for chocolate lovers!
If you’re a Nutella lover, these Nutella Stuffed Blondies are an absolute must-try! They’re wonderfully soft and chewy, with a rich, buttery vanilla flavour and a thick layer of gooey Nutella hidden in the middle. Every bite is perfectly sweet, chocolatey, and deliciously indulgent!
These homemade blondies are surprisingly easy to make with just a handful of simple ingredients. Freezing the Nutella beforehand makes it easy to sandwich between the layers of blondie batter, creating a beautifully gooey centre once baked. They’re perfect for parties, sharing with friends and family, or enjoying as a sweet afternoon treat with a cuppa!
Looking for more delicious Nutella recipes? Try my Nutella Stuffed Chocolate Chip Cookies, Nutella Stuffed Double Chocolate Muffins, or Nutella Mug Cake.
Happy baking,
Marsha x
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.