I love to make treats for people then hear how they like them. My favorite is making stuff off Pinterest either for my Sunday school class or for the people at work. Then I love to hear what they thought of them.
Honestly, for me, cooking and baking are therapeutic. If I am having a crazy day and just need to relax I get on the computer, pull up Pinterest and find something that looks amazing.
One of my Sunday school kids was turning the big 1-6 and I just needed to relax a little. Work had been a little crazy, I jumped on Pinterest and the answer to my prayers appeared: Nutella Stuffed Browned Butter Blondies.
I didn’t know what that meant, but it sounded delicious!!! I had to try and see if I could make these delicious looking blondies. And anything with Nutella stuffed in it has to be amazing right? The only thing I would change would be to make the Nutella balls smaller and more of them, so that you get a taste in every bite.
What are you waiting for? If I can make these amazing blondie bars you can too. Enjoy!
Nutella Stuffed Browned Butter Blondies
- 1 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
- 1/4 cup Nutella
- 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. It doesn’t have to be exact. Place the sheet in the freezer while you make the blondies.
- Preheat the oven to 350 F. 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 27-30 minutes, until golden brown on top. The edges should be very set. If the center still seems gooey but the top edges of the crust are starting to get dark, take it out.
- Cool completely. Lift the parchment paper out of the pan and cut into bars.
Normally when recipes say “cool completely” I’m like yeah, right. But these blondies really do need some time to set up, and even when they do they are very, very soft. They should be served on plates. With forks. And probably ice cream.