Blondies are just like brownies, but the difference is the use of vanilla instead of cocoa, and brown sugar instead of regular white sugar. These blondies are extra special though! They will house a delightful dollop of Nutella® (pronounced Noo-tella)! Before we begin though, I ask that we all give a moment of silence for Michele Ferrero, son of Pietro Ferrero, the original creator of Nutella® . Michele recently passed away in February on Valentine's Day. Michele reinvented Nutella®, making it into the yummy spread we enjoy today. May he rest in peace.
Now, please grab your baking buddies, and I'll meet you in the kitchen!
Nutella® Stuffed Blondies
Yields 12 Servings
You will need:
- 1 cup + 1/4 cup Nutella®
- 10 tablespoons butter (1 stick + 2 tablespoons)
- 2 cups dark brown sugar, packed
- 4 ounces cream cheese, softened
- 2 teaspoons vanilla
- 2 large eggs
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Line a small baking sheet with wax paper and clear out some space in your freezer.
- Measure 1 cup of Nutella®.
- Use 2 spoons to divide the Nutella® into about 12 dollops on the wax paper, each one about 2 or 3 teaspoons.
- Place the sheet in the freezer while you make the blondies.
- Preheat the oven to 350 degrees.
- Line an 8x11x2 inch baking dish (2 quart) with parchment paper, or grease well.
- In a small saucepan, melt the butter over medium heat.
- Stir occasionally until the foam starts turning golden and the mixture smells nutty.
- Remove from heat and pour immediately into a mixing bowl.
- Stir in the brown sugar and cream cheese.
- Beat for about 2 minutes, until slightly fluffy.
- Add the vanilla, then the eggs.
- Beat well, scraping the sides.
- Add the 2 cups of flour but don't mix it in.
- Use a small spoon to stir the baking soda and salt into the flour, then mix the flour into the batter.
- Stir until just combined.
- Add the 1/4 cup Nutella® and swirl it with a rubber spatula.
- Don't stir it in all the way, leave some streaks.
- Pour into the prepared 2-quart pan, spreading to the edges.
- Remove the Nutella® from the freezer.
- Use your fingers to push each dollop of Nutella® into the dough.
- Distribute them evenly.
- Smooth the dough over the Nutella® with a spatula.
- Bake for 27 to 30 minutes, until golden brown on top.
- Cool completely.
- Lift the parchment paper out of the pan and cut into bars.
Thank you for joining me tonight! I'll be back as soon as possible, or once I get some down time. Have a great night, and happy blogging to you all!