These Nutella-Swirled Blondies are quick to make and delicious, making it a fantastic go-to recipe when you need to make a moderately-sized batch of goodies without a lot of fuss.
The amount of Nutella called for here is 12 ounces. You can use more than that, if you want, but don’t use less or it’ll be challenging to spread the layer to the edges.
Look for this base recipe used again in the coming months, too. I first experimented with this format using a fresh cranberry filling, but I won’t share that version until the timing is more seasonal. A Nutella filling has no such restrictions.
Bready or Not Original: Nutella-Swirled Blondies
Simple, delicious blondies with a core of Nutella. Delicious and easy to make!
Equipment
- 13×9 pan
- aluminum foil
- nonstick spray
- uneven spatula
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 1/4 cups white sugar
- 1 1/4 cups brown sugar packed
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 12 ounces Nutella or similar hazelnut spread
Instructions
- Preheat oven to 350-degrees. Line 13×9 pan with wide aluminum foil and apply nonstick spray or butter.
- In a small bowl, mix together the flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat together the butter, both sugars, and vanilla to create a smooth batter. Beat in eggs, one at a time, followed by the flour mixture. Dollop about 2/3 of the dough in the pan; dough will be sticky, making it tricky to even out without smearing away the nonstick coating.
- Spread Nutella on top and to the edges. Add dollops of remaining dough. Use a knife to swirl layers together.
- Bake until evenly golden brown and set in the middle, 28 to 32 minutes. Cool completely at room temperature or chill before cutting. Blondies keep for up to 3 days in a room temperature sealed container.
