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These Nutella blondies are gooey, delicious, and stuffed with a thick layer of chocolate hazelnut spread. 8 ingredients, one bowl, and so easy to make!
These Nutella stuffed blondies are perfect for when you want a blondie, but also could really use a dose of chocolate. They're an absolute dream and can be made using regular classic chocolate hazelnut spread like Nutella or a dairy free version.
I know what you're thinking - Nutella isn't dairy free! You're right, it isn't. I use a dairy free and vegan chocolate hazelnut spread alternative to make them, not brand name Nutella. But rest assured that it has been tested with Nutella and will be just as delicious if you aren't dairy free!
Why These Nutella Blondies Work
- The blondie base of this recipe is adapted from my Chocolate Chunk Blondies, which uses both brown sugar and white sugar. Brown sugar creates that chewy texture and gives the blondies a slight caramel flavor.
- A minimal amount of flour keeps these blondies soft and gooey, and lets the chocolate hazelnut spread shine!
- The chocolate hazelnut spread is chilled in the freezer for around 10 minutes so that it easily peels off in a thick, even layer that goes right in between two layers of blondie batter.
All you need to make these Nutella blondies is 8 simple ingredients! A few notes about the ingredients:
- Butter: you can use dairy free/vegan butter or you can use regular dairy butter for this recipe. Measure before melting!
- Chocolate Hazelnut Spread: this recipe has been tested using vegan chocolate hazelnut spread, as well as classic (not dairy free) Nutella, so you can use either! More notes on dairy free options are in the FAQ section at the bottom of this post.
- Flour: these blondies use all-purpose flour. As always, be sure to properly by using a scale or using the scoop and level method.
Step By Step Instructions
STEP ONE: Cut parchment paper into the shape of a square pan, leaving some paper hanging over the edges. Put the parchment paper into the pan and fold the edges inward to form creases (see photo below). This is so that you can create a layer of Nutella that fits perfectly into the pan.
STEP TWO: Remove parchment from the pan and place it on the countertop. Spread the chocolate hazelnut spread around until it covers the square area in the shape of the pan. Transfer the parchment paper to a flat surface such as a cutting board, baking sheet, or cooling rack, then put it in the freezer while you make the blondie batter.
STEP THREE: Prepare an 8x8 square pan by lining it with parchment paper and leaving some hanging over the edges to make it easier to remove the blondies later. Preheat oven to 350°F.
STEP FOUR: Place the butter in a medium sized bowl, then melt it in the microwave (you can also melt it over the stove then transfer to a mixing bowl). Whisk the sugars in and continue to whisk until the mixture resembles a paste. It should pull cleanly away from the side of the bowl as you whisk.
STEP FIVE: Whisk in the eggs and vanilla until combined. Add in flour and salt and mix until just combined, being careful not to over-mix.
STEP SIX: Pour half of the blondie batter into the the prepared pan. Remove chocolate hazelnut spread from the freezer and carefully peel it off of the parchment paper. It should peel off fairly easily in one piece (if not, freeze for another 5 minutes or so). Place the layer of chocolate hazelnut spread over the blondie batter.
STEP SEVEN: Pour the remaining blondie batter over the Nutella layer, spreading it towards the edges of the pan.
STEP EIGHT: Bake blondies for 30-45 minutes. They're ready when a toothpick inserted in the middle of the pan has a few wet crumbs on it, but isn't covered in batter. The middle definitely shouldn't be jiggly, but if the toothpick is completely clean then they are over-baked!
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
FAQS and Expert Tips
Is Nutella dairy free?
Unfortunately the classic Nutella is not. As I mentioned before, I use this vegan chocolate hazelnut spread. It's so good, I can eat it with a spoon.
Here are a few other dairy free options:
- Justins Chocolate Hazelnut Spread
- Artisana Hazelnut Cacao Spread
- Nocciolata Dairy Free Hazelnut & Cocoa Spread
Can I use normal Nutella?
Absolutely! If you aren't dairy free, you can just use regular Nutella, as well as regular butter in this recipe.
Can I use homemade chocolate hazelnut spread?
I haven't tried making these blondies with homemade Nutella-style spread. As long as the recipe you use makes a spread that will firm up a bit when frozen (it's only frozen for around 10 minutes), then it could work. If you want to be on the safe side, I would recommend just making Nutella swirl blondies.
To do this, pour all the blondie batter into the pan then drop the chocolate hazelnut spread in spoonfuls on top and then gently swirl it around with a knife.
Are blondies supposed to be gooey?
In my opinion, yes. A blondie that isn't gooey, to me, is more like a cookie bar. Blondies should have the consistency of a fudgy brownie, minus the chocolate and cocoa powder.
To tell when blondies are ready, stick a toothpick into the middle of them - it shouldn't be completely covered in batter. They're ready when the toothpick has just a few wet crumbs on it. The blondies will continue to set once they are removed from the oven, and the longer you leave them in the less gooey they'll be.
- The chocolate hazelnut spread doesn't need to be completely frozen. It should be just firm and solid enough that you can easily peel it off the parchment paper in one big slab. If the spread is still too soft after you finish making the batter, leave it in for a few minute longer.
- I always like to use an aluminium non stick 8x8 square pan to make blondies or brownies, but if you're using a glass baking dish, the blondies will take longer to bake.
- Always line your baking pan with parchment paper and lightly grease the sides that aren't covered in parchment! It makes life so much easier when you want to take the blondies out of the pan.
- Let the blondies cool completely before removing them from the oven! I know it's hard to wait when that delicious smell is filling the kitchen, but trust me! They continue to firm up as they cool so if you try to cut into them too early you could end up with a gooey mess. Have another snack in the meantime, I won't judge 😉
- If you want that classic crinkle top, you really have to make sure to whisk the melted butter and sugars well. I takes some arm strength, but keep whisking until the mixture looks almost paste-like and starts to pull away from the sides of the bowl.
- Don't over-mix the dry ingredients! Stop mixing as soon as the flour disappears.
Storage and Freezing Instructions
Nutella blondies should be stored at room temperature for 3-5 days in an airtight container, or you can leave them un-sliced in the pan, cover in plastic wrap or a reusable wrap. You can also refrigerate them to make them last a few days longer. They will firm up a bit in the fridge.
PIN IT FOR LATER!
MORE BLONDIES AND BROWNIES YOU'LL LOVE
- ¾ cup butter (regular or vegan), melted (160 g)*
- ¾ cup light brown sugar (150 g)
- ¾ cup granulated sugar (150 g)
- 2 eggs
- 1½ tsp vanilla extract
- 1¼ cup all-purpose flour (156 g)
- ½ tsp salt
- ¾ cup chocolate hazelnut spread (regular Nutella or dairy free, I use this vegan chocolate hazelnut spread )
- Cut a piece of parchment paper so that it fits into your an 8×8 square baking pan, leaving some hanging over the edges. Place it in the pan and fold the parchment that is overhanging to form a crease in the shape of the square pan.
- Remove the parchment from the pan and place it on a flat surface like a cookie sheet, cutting board, or cooling rack. Spread the chocolate hazelnut spread onto the parchment in the shape of the square pan, so that it will fit into the baking pan in one piece. Freeze while you make the blondies.
- Preheat the oven to 350°F and line with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the blondies from the pan later.
- Melt the butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
- Add in both the sugars and use a whisk to whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it. This helps create the crinkle top!
- Add the eggs and vanilla and mix again.
- Pour the flour and salt into the bowl and mix with the whisk until just combined (do not over mix!).
- Pour half of the batter into the lined baking pan, then take the chocolate hazelnut spread out of the freezer, peel it from the parchment (it should come off easily and in one piece*), and place the whole piece on top of the blondie batter.
- Pour the remaining blondie batter on top of the cookie butter into the pan and smooth into an even layer.
- Bake for 30-45 minutes*. Begin checking the blondies at 30 minutes by inserting a toothpick in the middle. The top of the blondies should be crinkly and the toothpick should not be covered in batter. The blondies are ready when the toothpick has a few wet crumbs.
- Let the blondies cool completely before slicing. Enjoy!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.