Nutella Blondies

six cut blondie squares with chocolate color swirl, with one on its side.

5 from 2 votes

Love this recipe?Mention @UglyDucklingBakery or tag #UglyDucklingBakery!

These Nutella blondies combine a hazelnut-scented cookie base with a rich swirl of Nutella. So simple and easy, you can make these Nutella bars any day of the week.

Prep Time20

Cook Time30

Total Time1

Course: Dessert

Cuisine: Unspecified

Servings: 2 inch squares

Calories: 284kcal

Author: Joanne Stekler

Equipment

1 Mixer optional
1 8 inch or 9 inch square baking pan

Ingredients

1 cup (2 sticks or 227 grams) unsalted butter
2 cups (250 grams) bleached, all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup (192 grams) dark brown sugar
¼ cup (50 grams) granulated sugar
1 tablespoon Frangelico or other hazelnut liqueur
2 large eggs
½ cup Nutella or other chocolate hazelnut spread

Instructions

Brown the butter in a small saucepan over medium-low heat until it starts to darken and the "popping" sound stops. Let cool until it is just warm to touch.
1 cup (2 sticks or 227 grams) unsalted butter
Heat the oven to 350°F. Butter a 9 inch square pan or line the pan with parchment paper and lightly butter the paper.
Sift or whisk the flour, baking powder, baking soda, and salt into a medium sized bowl.
2 cups (250 grams) bleached, all-purpose flour, 1 teaspoon salt, ½ teaspoon baking powder, ½ teaspoon baking soda
Add the sugars to a mixing bowl, add the brown butter without scraping any very dark bits at the bottom of the pan, and beat for a few minutes until well-combind.
1 cup (192 grams) dark brown sugar, ¼ cup (50 grams) granulated sugar
Beat in the hazelnut liqueur. Then beat in the eggs for one minute, one at a time, scraping down the side of the bowl as necessary.
2 large eggs, 1 tablespoon Frangelico or other hazelnut liqueur
Mix in the dry ingredients just until uniform.
Transfer the batter to the prepared pan.
Dollop the Nutella on top of the batter. Then use a knife to swirl the Nutella into the batter, being careful not to go to the bottom of the pan.
½ cup Nutella or other chocolate hazelnut spread
Bake for 30 to 35 minutes, until a toothpick inserted into the blondies comes out clean and the blondies are just slightly firm to the touch.
If you used parchment paper, let the blondies cool in the pan for 10 minutes, then use the parchment to remove the blondies to a rack.
Store at room temperature for up to one week.

Notes

The blondies recipe starts with browning butter because it needs to cool a bit before mixing. The secret to brown butter is to cook it slowly over medium-low heat. As the butter starts to pop, swirl the pan to prevent the butter from burning. It's done when the popping stops.

Lining the baking pan with parchment makes it easier to cut the Nutella blondies.

Don't worry about making your Nutella swirl look perfect. It's better to have imperfectly swirled Nutella blondies than to over-mix the Nutella and lose your swirl.

Nutrition