Nutella Stuffed Blondies
Soft, chewy, buttery blondies filled with a thick layer of rich, gooey Nutella. An irresistibly indulgent treat for chocolate lovers!
Servings: 16 bars
Ingredients
- 280 g Nutella
- 170 g unsalted butter melted
- 200 g light brown sugar
- 100 g caster or granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 190 g plain/all-purpose flour
- ¼ teaspoon salt
Instructions
- Line a 20 cm (8-inch) square baking tin with parchment paper. Spread the Nutella onto the paper in an even layer, then place in the freezer for at least 1 hour, or until firm.
- Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Line a 20 cm (8-inch) square baking tin with parchment paper. If using the same tin, carefully lift out the frozen Nutella with its parchment paper and return it to the freezer whilst preparing the blondie batter.
- In a large mixing bowl, whisk together the melted butter, light brown sugar, and caster sugar until combined.
- Add the egg, egg yolk, and vanilla extract, and whisk until smooth and well combined.
- Add the flour and salt, and gently fold until just combined. Avoid overmixing.
- Spoon half of the blondie batter into the prepared baking tin and spread it out evenly.
- Remove the Nutella from the freezer and carefully peel away the parchment paper. Place the frozen Nutella layer on top of the batter.
- Spoon the remaining blondie batter over the Nutella and gently spread it out into an even layer, covering the filling completely.
- Bake for 35–40 minutes, or until the edges are golden brown and the centre is just set and no longer jiggly.
- Leave to cool completely in the tin on a wire rack before slicing into bars and serving.
Notes
Storage: Store the blondies in an airtight container at room temperature or in the fridge for up to 1 week.
Freezing: These blondies freeze well for up to 3 months. Place in a freezer-safe container or bag and thaw overnight in the fridge before serving.