Chewy blondies filled with a thick layer of chocolate hazelnut spread — these Nutella stuffed blondies are decadently rich, gooey and impossible to resist.
I was recently craving more Nutella and decided to turn my favorite chewy blondies into a Nutella sandwich by stuffing the center with a thick layer of chocolate hazelnut spread. I considered swirling the Nutella into the batter, but I wanted that distinct, gooey middle — and stuffing the bars felt far more decadent than a swirl.
The result is an extra-thick, buttery, chewy blondie with a thin, slightly crisp top and a molten Nutella core. I adjusted my classic blondie recipe so there’s enough batter to fully encase the frozen Nutella layer, producing a satisfying bite that’s crisp on top and melting in the center.
Making Nutella Blondies
Preparing the blondie batter is straightforward, though assembling the Nutella layer requires a bit of extra attention. Below are the clear steps to get a perfect Nutella-filled blondie, with tips to make assembly easy.
- Prepare the Nutella layer. Line an 8×8 inch (20×20 cm) pan with parchment or wax paper. Spoon 3/4 cup Nutella into the lined pan and spread it into an even layer. Chill in the freezer until firm — about 30–60 minutes.
- Warm the Nutella briefly (30–45 seconds at medium power) so it’s easier to measure and spread. Remove the lid and foil before microwaving.
- Warm the Nutella briefly (30–45 seconds at medium power) so it’s easier to measure and spread. Remove the lid and foil before microwaving.
- Preheat the oven to 350°F (180°C). If you only have one 8×8 inch pan, lift the frozen Nutella out of the pan using the parchment overhang and keep it flat in the freezer while you prepare the lined baking pan. Lightly grease the pan and line it with parchment, leaving an overhang for easy removal later.
- In a large bowl, whisk together the melted butter, brown sugar and granulated sugar until smooth and uniform. The mixture should have no visible pools of butter.
- Whisk in the large egg, plus an extra egg yolk (discard the second egg white), and the vanilla extract.
- Note: Use one full large egg and one additional yolk — not two whole eggs. Room-temperature eggs help prevent the batter from curdling.
- Note: Use one full large egg and one additional yolk — not two whole eggs. Room-temperature eggs help prevent the batter from curdling.
- Gently fold the flour and salt into the wet mixture. Mix just until combined — avoid overmixing to keep the blondies dense and chewy rather than light and cakey.
- Assemble the blondies:
- Spread about half the batter into the prepared pan in an even layer.
- Remove the frozen Nutella from the freezer, peel off the parchment, and place the Nutella slab on top of the bottom batter layer.
- Drop spoonfuls of the remaining batter evenly over the Nutella layer to make spreading easier.
- Smooth the top batter into an even layer so the Nutella is fully covered.
- Bake in the preheated oven for about 30–35 minutes. Bake time varies by oven and how gooey you prefer the center; around 32 minutes yields a very gooey middle while the top looks set and golden.
The hardest part comes next: patience. Let the blondies cool completely in the pan so the Nutella sets and doesn’t ooze out when you slice. Cooling can take a few hours; to speed it up, place the pan on a cooling rack in the refrigerator (avoid placing a hot pan directly on a fridge shelf).
When fully cooled, lift the blondies from the pan using the parchment overhang onto a cutting board and peel back the paper. Use a sharp, thin knife and slice in a single smooth motion, wiping the blade between cuts for the cleanest squares.
Thick, chewy, buttery and oozing with Nutella — these stuffed blondies are worth the wait.
Nutella Stuffed Blondies
Equipment
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8×8 inch (20×20 cm) pan
Ingredients
- 3/4 cup Nutella (about 225 grams)
- 3/4 cup unsalted butter (168 grams), melted
- 3/4 cup brown sugar (158 grams), light brown recommended
- 3/4 cup granulated sugar (150 grams)
- 1 large egg
- 1 large egg yolk, discard the white
- 2 teaspoons vanilla extract
- 1 1/2 cup all-purpose flour (188 grams)
- 1/4 teaspoon salt, omit if using salted butter
Instructions
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Line an 8×8 inch (20×20 cm) pan with parchment or wax paper, leaving an overhang.
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Spread 3/4 cup Nutella on the paper to create an even layer and freeze for at least 30 minutes.
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Preheat oven to 350°F (180°C). If you only have one pan, remove the Nutella slab (on its parchment) and keep it flat in the freezer while you line the pan for baking.
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Whisk melted butter, brown sugar and granulated sugar until combined and smooth.
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Whisk in the egg, the extra yolk (discard the white) and vanilla. Do not use two whole eggs.
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Fold the flour and salt into the wet mixture until no streaks of flour remain. Mix gently to avoid adding air.
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Spoon half the batter into the prepared pan and smooth into an even layer.
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Remove the frozen Nutella, peel off the parchment, and place the Nutella on top of the bottom batter layer.
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Drop spoonfuls of the remaining batter over the Nutella, then smooth into an even top layer to fully cover the Nutella.
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Bake for about 30–35 minutes, until the top looks set and golden. A toothpick inserted should not have wet batter on it.
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Cool completely in the pan until it is no longer warm to the touch. Refrigerate on a rack if you want to speed cooling, but don’t put a hot pan directly on a fridge shelf.
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Lift the blondies out using the parchment overhang, place on a cutting board and slice with a sharp knife in one smooth motion, wiping the blade between cuts for clean slices.
Notes
- Pan size: Use an 8×8 inch (20×20 cm) pan rather than 9×9 — the batter is just enough to cover the Nutella in an 8×8.
- Nutella amount: A 14 ounce (400 g) jar is typical; you’ll measure out 3/4 cup and may have some left.
- Eggs: Use 1 whole egg plus 1 extra yolk (discard the second white).
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Yield: Recipe assumes 12 large blondies; you can cut smaller pieces to yield 16.
Nutrition
, Carbohydrates: 50g
, Protein: 4g
, Fat: 18g