These Browned Butter Nutella Blondies are rich, decadent and so delicious. This easy recipe will give you blondies that are chewy on the outside with a gooey Nutella filling.
Did you know today, 5th February, is World Nutella Day? The day when Nutella lovers all around the world unite in celebration of the sweet, nutty, chocolate spread.
So I thought that it would only be right to choose today to share my new recipe with you – browned butter Nutella blondies.
I decided that it was about time that I had a blondie recipe on here. I’m kind of a big fan of the brownies lighter cousin – they are like big fat, chewy cookie bars and what’s not to like about that?
These brown sugar blondies have the best of both worlds – they are slightly crispy and chewy around the edges and so soft and gooey in the middle. Plus they are packed full of Nutella and milk chocolate chunks. If you’re a fan of the chocolate hazelnut combination, they will be your idea of heaven.
- Unsalted butter. The blondies wouldn’t be ruined if you used salted butter, but it’s definitely best to stick to unsalted butter for browned butter. The salt crystals in salted butter can affect the outcome.
- Soft light brown sugar. This, combined with browning the butter, is what will give your blondies a rich, caramel flavour.
- medium sized eggs.
- Vanilla Extract. If you use a good quality extract, you’ll really notice the difference in your blondies. Neilson Massey is my favourite brand.
- Nutella or any other chocolate hazelnut spread. However, please note I have only tested this recipe with Nutella, so I don’t know how using another brand will affect the recipe.
- Plain Flour.
- Baking Powder to make the blondies a little lighter.
- Salt to round out the flavours (salt also enhances the flavour of the chocolate) I use fine table salt.
- Milk Chocolate chunks. I use any chocolate I have at the time – I love Callebeut chocolate but I’ve even been known to use a bar of Cadbury’s Dairy Milk or any supermarket brand.
- Chopped Hazelnuts to sprinkle over the top to add texture and crunch – if you would prefer to leave them out it’s absolutely fine.
how do you brown butter?
Melt the unsalted butter in a small pan. Swirl the pan around a few times. After a couple of minutes, the butter will start to foam up and splatter a little (please watch out if pets or children are around.) Keep it on a medium to high heat and when the sizzling subsides and brown bits are appearing, remove from the heat and pour into a large heatproof bowl to cool down before making the blondies.
my tips for making these browned butter nutella blondies
- It’s not absolutely crucial to brown the butter for these, but it does add amazing flavour. If you’re in a hurry you can skip it, but I highly recommend trying it! It’s a game changer.
- For a soft, gooey Nutella middle, I freeze the Nutella before adding it to the blondies. I’ve used this trick before for my Biscoff stuffed cookies and believe me, it’s worth trying! Freezing the chocolate spread before adding it to the blondies will ensure you have a gooey, chocolate middle!
- I measure out 9 1/2 tablespoons of Nutella on to a parchment lined baking sheet and freeze for at least 1 hour.
did you make these browned butter nutella blondies?
Let me know what you thought of the recipe by leaving a comment below and please rate the recipe out of 5 by clicking on the stars in the recipe card below.
If you’ve taken a photo of your blondies, tag me on Instagram #sweetsavouryblog – I love seeing what you’ve been baking!
want to see more blondie recipes?
- Approximately 125g Nutella, measured out into 9 1/2 tablespoon sized blobs
- 90g unsalted butter
- 200g soft light brown sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 180g Plain Flour
- 1/2 tsp Baking Powder
- 1/2 tsp fine salt
- 100g Milk Chocolate Chunks
- 25g Nutella for swirling over the top of the blondies
- 25g roughly chopped hazelnuts
- Grease and line a 20x20cm square baking tin. Place the spoonfuls of Nutella on a tray lined with baking parchment and pop in the freezer for at least one hour to completely firm up.
- Melt the butter in a small pan. Swirl the pan around a few times. After a couple of minutes, the butter will start to foam and spatter a little. Keep it on a medium heat and when the sizzling subsides and brown bits are appearing, remove from the heat and pour into a large heatproof bowl. Leave to cool for about 10 minutes before proceeding with the recipe.
- Preheat the oven to 180C/160Fan/350F/Gas mark 4.
- When the butter has cooled down (it can still be a little bit warm but not hot as the eggs might scramble) add the sugar to the melted butter and beat well. Add the eggs and vanilla extract and beat well until the mixture is shiny. Add the flour, baking powder and salt and mix until well combined. Stir in the chocolate chunks. You should have a thick, shiny batter.
- Place just under half of the blondie mixture in the tin and smooth it out as best as you can using a spatula or spoon. It will be quite thick, but try and get the layer as even as you can.
- Take your frozen Nutella pieces and working quickly, place them on top of the blondie batter. Try and Imagine where you'll be cutting the blondies into bars – you ideally want them all to have a generous portion of Nutella inside them!
- Top with the remaining blondie batter, trying to smooth out the top with a small spatula or spoon as well as you can and ensuring the Nutella in the middle is covered.
- Finally, top the blondie with the 25g Nutella, dropping it over the top in little teaspoons.
- Take a skewer or tip of a knife and swirl gently, trying not to disturb the Nutella in the middle. Finish with a sprinkling of chopped hazelnuts.
- Place in the oven and bake for about 25-30 mins or until the edges look set and the middle is slightly firm.
- Remove from oven and cool completely before cutting into squares. I place the blondies in the fridge for a few hours before slicing for neat squares.
This recipe makes 9 large blondies, but they are very rich so you could always cut them into smaller pieces if you like.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 435Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 65mgSodium: 133mgCarbohydrates: 58gFiber: 2gSugar: 41gProtein: 6g
Calories and Nutritional information are provided by a third party application and should be used as indicative figures only.