These delicious Nutella blondies are the perfect blend of soft buttery blondies with a swirl of delicious chocolate hazelnut! They are the perfect dessert with a glass of milk, cup of coffee, or scoop of ice cream!
Nutella is seriously one of my favorite flavors ever. The chocolate hazelnut flavor is just so rich and perfect it is hard to resist. If you poke around here on the blog for a minute you’ll find other desserts that I have added it to like cookies and rice krispies treats! So I decided that it was high time to make a blondie recipe with the delicious taste of Nutella added in, and this sweet recipe was born! This easy Nutella recipe starts with a chewy blondie base that is buttery and soft, with a ribbon of chocolate hazelnut deliciousness swirled through! They are soft, fudgy and delicious!
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Here’s what you need to make these blondies
Find the exact measurements on the printable recipe card at the bottom of this post.
Butter– I like to use salted butter for this recipe, but you can use unsalted butter if you’d like. You’ll be melting the butter so no need to have it softened like in many recipes.
Brown Sugar– Gives these blondies a rich sweet flavor. It is similar to a brown sugar cookie dough that is rich and buttery!
Eggs– You want large eggs and it is best if they are room temperature.
Vanilla– Pure vanilla extract is best!
Flour– All purpose flour perfect for this recipe!
Baking Powder- Make sure your baking powder is fresh or your blondies won’t rise properly.
Salt– I like to use kosher salt but regular table salt works well too!
Chocolate Hazelnut Spread – This is really the star ingredient! Brand name Nutella works perfectly, but you can use your favorite brand with no problem!
Here’s how to make these blondies-
First you’ll need to preheat the oven to 300. Now butter a 9×9 square pan and press parchment paper on the bottom and up 2 sides leaving an inch or two overhang on each side. This will help your blondies come out of the pan easily once they are done baking.
In a medium size bowl whisk together flour, baking powder and salt, set aside.
Now in a large pot over medium heat melt butter stirring occasionally until completely melted.
Then remove the pan from heat, whisk in brown sugar and vanilla into the melted butter.
Now using an electric mixer whip eggs into the sugar mixture. Mix on medium speed until they are incorporated and then switch to high speed and beat until light and fluffy. It is important that this mixture is well mixed and the color changes from a darker brown to a lighter tan, this means there is enough air whipped into the eggs and the blondies won’t collapse in the center.
Now add the dry ingredients into the wet ingredients and continue to mix until well blended and no lumps remain.
Now pour the batter into the prepared pan smooth it with a spatula.
Dollop hazelnut spread by the spoonful evenly across the top of the batter. Drag a butter knife through the spread to swirl it through the batter. Wipe the knife and then,drag it through again in the opposite direction to swirl more.
Bake blondies 30-35 minutes if using a glass pan or 20-25 if using a metal one. (See FAQ for more information about the pan and baking times) The edges will be golden brown and the middle still slightly gooey.
Remove from the oven and allow to cool on a wire rack for at least 2 hours before cutting. It is normal for the middle to sink below the edges.
Cut into 16 squares to serve, or if you’d like bigger blondie bars you can cut them into 9 squares.
Store in an airtight container.
FAQ & tips for success
Baking time may vary-
If you’ve ever made blondies before you may have noticed that often the recipe baking time seems off. I know I’ve made recipes where I’ve even had to double it! Don’t worry it is normal to have to adjust the cooking time and a lot of it depends on your pan.
The biggest difference is if you’re using a metal, non-stick, or glass baking pan. What the pan is made of changes how it heats in the oven and therefore how the blondies bake. For non-stick and metal pans start with a baking time of 20-25 minutes, for a glass pan it will likely take closer to 30-35 minutes. If it is your first time trying this recipe monitor them closely while baking and be careful not to over bake. The pan size can also effect the baking time. If you use a 8-inch pan instead of a 9-inch pan your blondies will be a bit thicker and need to bake a little longer. The perfect cooking time will result in blondies with a fudgy texture, especially in the center, and chewy edge pieces that everyone loves! Under baking can result in a gooey mess so paying attention is key!
Why are my blondies sinking in the middle?
I love blondies but when I first started baking them I ended up with a few pans that sunk like crazy in the center. It is typical for blondies and brownies to sink a little bit, but sometimes they cave in way too much! I did some research and came across the answer in this article. The key is to whip enough air into the batter after adding the eggs. As the article says “The egg-sugar mixture MUST go from dense, runny, and dark to light, thick, and pale for it to work.” The mixture should end up “SUPER thick and fluffy, but not stiff.” This advice was key for me to figure out the perfect way to get blondies that are a great texture and only sink a little in the center.
Additions and Variations
I think these blondies are perfect the way they are but if you like to add a little something here are a few ideas. First if you like sweet and salty a sprinkle of sea salt across the top of the blondies before baking is a tasty way to get that contrast. You can also add in chocolate chips or white chocolate chips. They add just a little more flavor that is delicious!
How to serve these blondies-
These nutella swirl blondies are perfect just the way they are but they can also be served in a few delicious ways. They are amazing warmed up with a scoop of ice cream on top, or a dollop of whipped cream! We love them with a glass of milk or a cup of coffee!
- ¾ Cup Butter
- 1 ½ Cup Brown Sugar
- 2 Eggs
- 2 tsp Vanilla
- 2 Cups Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 1/3 Cup Hazelnut Spread
- Preheat the oven to 300. Butter a 9x9 pan and line the
bottom and 2 sides of the pan with parchment paper.
- In a medium mixing bowl mix together flour, baking powder and
salt, set aside.
- In a large pot over medium heat melt butter stirring
- Remove pan from the heat and whisk in brown sugar and vanilla extract.
- Using an electric mixer whip in eggs. Mix on low to incorporate and then switch to medium high and whip until light and fluffy. It is important that this mixture is well mixed and the color changes from a darker brown to a lighter tan.
- Add dry ingredients to the butter mixture and continue to mix until well mixed and no lumps remain.
- Next evenly spread batter in the prepared pan.
- Dollop hazelnut spread by the spoonful evenly across the
surface of the batter. Drag a butter knife through the spread to swirl it
through the batter. Drag it through again in the opposite direction to swirl
- Bake for 30-35 minutes if using a glass pan or 20-25 if
using a metal one. The edges will be golden brown and the middle still slightly gooey. Cooking time will vary depending on your pan so pay close attention while baking!
- Remove from the oven and allow to cool at least 2 hours
before cutting. It is normal for the middle to sink below the edges.
- Cut into 16 squares to serve.
- Keep in an airtight container.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 216mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 3g