Real Simple Nutella Blondies Recipe
Love Nutella? Then you’re going to love this Nutella blondies recipe: it’s gooey, delicious and so easy to make. Serve with ice cream for the perfect dessert ever!
Soft, moist and gooey vanilla blondies topped with enticing swirls of Nutella; these blondies not only taste good but look good too! They’re a delicious and decadent dessert that’s so simple to make, perfect for anyone wanting to bake a sweet treat quick.
My favourite part of this dessert is the contrasting marbled swirls of Nutella, it’s an absolute stunning design and is so easy to recreate. I created a similar look with my Biscoff Brownies recipe. This is the ultimate blondies dessert perfect for Nutella lovers and to use up any spare Nutella in the house.
Are Blondies Meant To Be Gooey In The Middle?
Yes! If you like gooey blondies, then they are supposed to gooey in the middle! When you take it out of the oven it will be quite wobbly in the middle.
As the blondies cool down, the heat will continue to cook the blondies turning the texture deliciously gooey.
If you prefer a cakier texture, then you can cook the blondies for longer. They won’t be gooey in the middle as they won’t be undercooked.
Why You’ll Like Nutella Blondies
The Texture: What’s better than moist blondies!! The texture is so soft and gooey, this is what makes these blondies so indulgent and addictive.
One Bowl: You only need one mixing bowl to make this dessert, so you’re not going to be left with tons of washing up.
Failproof Recipe: I always use a similar ratio of ingredients for the best gooey texture. These Nutella blondies are real simple; it works for me every time!
Nutella Bakes: If you love Nutella bakes and desserts, then this will be another recipe for you to keep! You’ll get pools of melted Nutella, which taste so good.
What Is The Difference Between A Brownie And A Blondie?
The main difference between a brownie and a blondie is the chocolate and type of sugar used.
Blondies are made without adding cocoa powder, so they have a vanilla base flavour instead of a chocolaty base flavour like brownies.
They’re also made with brown sugar which gives the blondies a deep caramelised flavour and chewy texture. You’ll find that the rest of the ingredients like eggs, butter and flour are the same.
If you’ve never tried a blondie before, a Nutella chocolate blondie is the perfect place to start!
The first time I made a blondie I thought the texture would be exactly like brownies but they’re actually more cake-like but dense.
Watch How To Make It
Below are the ingredients needed to make Nutella Blondies:
- Nutella: A smooth hazelnut cocoa spread.
- Plain Flour: Only plain flour will work, avoid using self-raising flour as this will reduce the fudgy texture.
- Light Brown Sugar: Instead of light brown sugar, you can also use brown sugar. This gives the blondies a caramel flavour.
- Vanilla Extract: You’ll want to use the best vanilla extract; this is one of the main flavours you will taste.
- Egg: I used medium sized eggs at room temperature.
- Butter: I used salted butter for this recipe; you can also use unsalted butter.
How To Make Nutella Blondies
Below is a step-by-step guide on how to make these easy Nutella blondies. Full instructions are on the recipe card at the bottom.
Preheat your oven to 180°C (gas mark 4, 350°F) and line a 9″ square baking tin with parchment paper. Add butter to a large mixing bowl and heat in the microwave until melted.
Leave the butter to cool down for 1 to 2 minutes, then add light brown sugar and whisk until combined.
Add eggs and vanilla to the bowl and whisk until combined and evenly distributed.
With a spatula, fold plain flour into the mixture until combined.
TIP: If you get lumps of flour when folding it into the mixture, you can smooth out the batter by whisking for a few seconds on a medium speed.
Pour the blondie batter into a lined baking tray and spread evenly using a spatula.
Place spoonfuls of Nutella on top of the blondie mixture, using a skewer create a marble pattern. See the video below on how I did this.
Bake in the oven for 20 to 25 minutes for gooey and fudgy Nutella blondies or 25 to 30 minutes for cake-like fudgy blondies. Leave to cool down before cutting into squares.
Should Blondies Be Wobbly?
Blondies are supposed to have a slight wobble when freshly baked and just taken out of the oven. If the blondies are very wobbly in the middle, then you’ll need to continue to bake it until it firms up a little. Once out of the oven, leave the blondies to cool down.
My Top Tips
Cool Down Time: Allow the blondies to cool down before you cut them into slices. If you attempt to cut them fresh out the oven, it will be very runny and messy.
As the blondies cool, they’ll continue to firm up; you can place them in the fridge to quicken the cooling time. Bear in mind, the hotter they are the gooier they are. So if you don’t mind them firm, eat them around 20 to 30 minutes after baking.
Use Parchment Paper: The easiest thing you can do to help yourself later, is to line your baking tin with parchment paper. It makes life so much easier! Without it, it’ll be quite difficult to remove the blondies without breaking them or scratching the tin.
Don’t Overbake: Be careful when baking the blondies in the oven, it’s so easy to overbake them. Around the 12-minute mark, have a look to see if the blondies are cooked. You’ll notice that they’re firmer around the edges and slightly wobbly in the middle; this is perfect for gooey blondies. Even just a 5-minute difference can turn gooey blondies into a cake like texture.
Light Brown Sugar Or Dark Brown Sugar?: I used light brown sugar to make these blondies but you can use dark brown sugar or half of both. Using dark brown sugar will give you a blondie that is sweeter, richer and moister in texture.
How To Serve Nutella Blondies
I love Nutella blondies served with vanilla ice cream; that’s a real treat! You can serve with cream or enjoy it by itself. If you’re eating it the next day or when cooled, heat in the microwave for a few seconds before serving.
Change The Spread: Instead of Nutella you can use any other spread and cookie butter. Biscoff spread and peanut butter are great alternatives for you to try.
Add White Chocolate: Add white chocolate chips to the blondie batter then top with Nutella. This is a great way to add an extra chocolatey flavour to this dessert.
How To Store And Freeze
If you have any blondies left to store, it’s best to keep them in an airtight container and keep for up to 5 days. To avoid sticking, place parchment paper between each layer.
If you want to freeze these brownies, place into a freezer-safe container and place in the freezer for up to 3 months. When you are ready to eat them, take it out of the freezer and leave to defrost.
Must-Try Blondies And Brownie Recipes
Below are even more tasty recipes for you to try:
If you have any Nutella leftover, try these Nutella puff pastry twists!
Nutella Blondies (Gooey & So Good)
- 200 g Butter
- 200 g Light Brown Sugar
- 2 tsp Vanilla Extract
- 3 Egg
- 180 g Plain Flour
- 150 g Nutella
- Preheat your oven to 180°C (gas mark 4, 350°F) and line a 9″ square baking tin with parchment paper.
- Add butter to a large mixing bowl and heat in the microwave until melted. Leave the butter to cool down for 1 to 2 minutes, then add light brown sugar and whisk until combined.
- Add eggs and vanilla to the bowl and whisk until combined and evenly distributed.
- With a spatula, fold plain flour into the mixture until combined.
- Pour the blondie batter into a lined baking tray and spread evenly using a spatula.
- Place spoonfuls of Nutella on top of the blondie mixture, using a skewer create a marble pattern. See the video below on how I did this.
- Bake in the oven for 20 to 25 minutes for gooey and fudgy Nutella blondies or 25 to 30 minutes for cake-like fudgy blondies. Leave to cool down before cutting into squares.
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
Can this recipe be converted to cups, ounces and tablespoon/teaspoon measurements? Please help me I don’t have scales to weigh ingredients.
Hi Connie, sure! If you look on the recipe card under the ingredients header. You can click on US Customary for the measurements to convert into cups, ounces and teaspoons. Let me know if you have trouble finding it!