Nutella Stuffed Blondies – Deliciously thick and chewy blondies that are infused with vanilla, and stuffed with a generous layer of Nutella. These blondie bars are perfect for Nutella lovers!
Nutella Stuffed Blondies Recipe
This recipe pairs rich, caramelised blondies with Nutella and it is SO GOOD.
These blondies are thick and chewy, infused with vanilla, and filled with a generous layer of Nutella spread.
They’re so easy to make, and will become a family-favourite in no time!
Looking for more Nutella recipes? Check out my Nutella Mug Cake, Nutella Stuffed Double Chocolate Muffins, and my Nutella Stuffed Chocolate Chip Cookies.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these blondies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Nutella spread
- Unsalted butter: Melted.
- Light brown sugar: Using mostly brown sugar gives these bars their chewiness and deep caramelised taste.
- Caster/granulated sugar
- Large egg + egg yolk: Adding an extra egg yolk adds to the chewiness.
- Vanilla extract
- Plain/all-purpose flour
- Salt
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 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.
These Nutella Stuffed Blondies are:
- so quick and easy to make
- deliciously thick and chewy
- stuffed with a thick layer of Nutella
- absolutely irresistible!
How long will these Nutella blondies last? These blondies can be stored in an airtight container at room temperature or in the fridge for up to 1 week.
Can I freeze these blondies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these bars next!
- Salted Caramel Blondies
- Blueberry Crumble Bars
- White Chocolate Raspberry Blondies
- Peanut Butter & Jam Bars
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Nutella Stuffed Blondies
Deliciously thick and chewy blondies that are infused with vanilla, and stuffed with a generous layer of Nutella. These blondie bars are perfect for Nutella lovers!
Ingredients
- 1 cup (280g) Nutella
- 3/4 cup (170g) unsalted butter, melted
- 1 cup (200g) light brown sugar
- 1/2 cup (100g) caster/granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 and 1/2 cups (190g) plain/all-purpose flour
- 1/4 teaspoon salt
Instructions
- Line an 8x8-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 8x8-inch square baking pan with parchment paper. Set aside.
- NOTE: If you only have one 8x8-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.
Notes
Blondies can be stored in an airtight container at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition Information:
Yield:
16 barsServing Size:
1 barAmount Per Serving: Calories: 350Total Fat: 16gSaturated Fat: 8gCholesterol: 123mgCarbohydrates: 39gFiber: 0gSugar: 30gProtein: 4g
Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.
