Dessert

Nutella-Stuffed Blondies Recipe

Byanna orden March 12, 2026March 12, 2026

Introduction

These Nutella-stuffed blondies are a delicious twist on a classic treat, featuring a gooey chocolate-hazelnut center surrounded by rich, buttery blondie layers. Easy to make and perfect for satisfying your sweet cravings, they are sure to become a favorite dessert.

Two thick square bars stacked on top of each other show a gooey, melted chocolate center that spills out between golden brown cookie layers. Each bar has a crisp, slightly crumbly golden crust on the top and bottom, with shiny, dark chocolate chips embedded in the top layer. The rich chocolate filling is smooth and glossy, contrasting with the textured cookie dough that looks soft yet firm. The bars rest on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (melted)
1 cup brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional, like walnuts or pecans)
1/2 cup Nutella

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
Step 2: In a large bowl, mix the melted butter, brown sugar, and granulated sugar until well combined. Add the egg and vanilla extract, stirring until smooth.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped nuts if using.
Step 5: Pour half of the blondie batter into the prepared pan and spread evenly.
Step 6: Spoon the Nutella over the batter, spreading gently and leaving a small border around the edges.
Step 7: Carefully spread the remaining batter over the Nutella layer, ensuring it covers the filling completely.
Step 8: Bake for 20-25 minutes, until the edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 9: Let the blondies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 10: Cut into squares and enjoy warm or at room temperature.

Tips & Variations

Use chopped walnuts or pecans for added crunch, or omit nuts if preferred.
Warm the Nutella slightly to make it easier to spread evenly.
For a richer flavor, swirl some chocolate chips into the batter before baking.
Try substituting Nutella with other chocolate spreads or peanut butter for a different twist.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in the microwave for a few seconds to enjoy warm Nutella gooeyness.

How to Serve

Two thick square cookie bars are stacked on a white marbled surface, showing three distinct layers in each piece. The bottom layer is a golden-brown, crumbly cookie base with a grainy texture. The middle layer is a rich, glossy dark chocolate that is melting and oozing out between the layers. The top layer is a slightly cracked, golden cookie crust studded with semi-melted chocolate chips. The overall look is gooey and soft with a toasted golden color on the cookie parts and dark, shiny brown where the chocolate melts, making the dessert look very rich and indulgent. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size baking pan?

Yes, but baking time may vary. A larger pan will make thinner blondies that bake faster, while a smaller pan will require more baking time. Adjust accordingly and check doneness with a toothpick.