Name: Nutella Blondies (Gooey & So Good)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 250 g Plain Flour; 150 g Nutella; 200 g Butter; 100 g Caster Sugar; 100 g Light Brown Sugar; 1 tsp Vanilla Extract; 2 Egg

2K Shares

Some of the links below are affiliate links, so we may receive a commission, at no cost to you, if you make a purchase through a link. Check our Disclosure in the Privacy Policy for more info.

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!

Jump to Recipe - Jump to Video

Soft, moist and gooey vanilla blondies topped with enticing swirls of Nutella; these blondies not only taste good but look so good too!

It’s a delicious and decadent dessert that’s simple to make and perfect for anyone wanting to bake a sweet treat quick. This is the ultimate blondies dessert perfect for Nutella lovers! Plus, it’s a great way to use up spare Nutella in the house.

My favourite part? 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 too.

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 at the centre.

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. It won’t be gooey in the middle as it’s not undercooked. Instead, the texture will be more dense.

Watch How To Make It

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 tastes 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.

Recipe Ingredients

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.
Caster Sugar & 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 as 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 recipe instructions are on the recipe card at the bottom.

Step One:

Preheat your oven to 180°C (gas mark 4, 160°Fan, 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 caster sugar and light brown sugar and mix until combined.

Step Two:

Adding vanilla and eggs to butter mixture

Add eggs and vanilla to the bowl and mix until combined and evenly distributed.

Step Three:

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.

Step Four:

Pour the blondie batter into a lined baking tray and spread evenly using a spatula or wooden spoon.

Step Five:

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.

Step Six:

Bake in the oven for 12 to 15 minutes for gooey and fudgy Nutella blondies or 17 to 20 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 it into slices. If you attempt to cut it fresh out the oven, it will be very runny and messy.

As the blondies cool, they’ll continue to firm up; you can place it 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 it firm, eat it around 20 to 30 minutes after baking.

Use Parchment Paper: Line your baking tin with parchment paper, it’s the easiest thing you can do to help yourself later. 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 over-bake. 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 each. 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 honeycomb ice cream; that’s a real treat! You can also serve it with Biscoff ice cream or enjoy it by itself.

If you’re eating it the next day or when cooled, you can heat it in the microwave for a few seconds before serving.

Recipe Variations

Change The Spread: Instead of Nutella you can use any other spread or 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 store it 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 blondies, place it into a freezer-safe container and keep in the freezer for up to 3 months. When you are ready to eat it, 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!