Description
These Nutella Stuffed Salted Caramel Blondies combine rich, fudgy blondie batter with a gooey Nutella swirl and a luscious salted caramel drizzle, making for a decadent dessert perfect for any occasion. Soft, tender, and bursting with chocolate-hazelnut and caramel flavors, these blondies are a delightful twist on a classic treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Fillings and Toppings
- 1/2 cup Nutella
- 1/4 cup salted caramel sauce (store-bought or homemade)
- 1/4 teaspoon sea salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, ensuring an overhang on the sides for easy removal of the blondies later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk the melted butter and packed brown sugar until smooth and well combined, creating a rich base for the blondie batter.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter and sugar mixture by whisking until the batter is uniform and smooth.
- Fold in Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, gently folding and stirring until just combined. Take care not to overmix to keep the blondies tender.
- Layer Batter and Nutella: Pour half of the batter into the prepared pan, spreading it evenly. Then, spoon dollops of Nutella over this layer and use a knife or spoon to lightly swirl it into the batter for a marbled effect.
- Top with Remaining Batter: Pour the remaining batter over the Nutella layer and smooth it out to cover completely, ensuring the Nutella is enclosed.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool and Add Toppings: Remove the blondies from the oven and let them cool in the pan for about 10 minutes. Drizzle the salted caramel sauce over the top and sprinkle with sea salt for a perfect salty-sweet finish.
- Final Cooling and Serving: Allow the blondies to cool completely in the pan before using the parchment overhang to lift them out and cut into 9 squares. Serve and enjoy!
Notes
- For easier removal, be sure to use parchment paper with overhang on two sides.
- The salted caramel sauce can be homemade or store-bought depending on convenience and preference.
- Do not overbake; the blondies should be soft with a few moist crumbs on a toothpick.
- Swirling Nutella carefully prevents it from blending completely into the batter, giving a more beautiful marbled effect.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
