Salted Nutella blondies uses a chewy blondie recipe with the addition of Nutella dollops and a sprinkle of sea salt on top.
“Ooey gooey goodness” best describes these salted Nutella blondies. My go-to blondie recipe is kicked up a notch with dollops of Nutella and a sprinkle of sea salt.
Blondies are climbing to the top of my favorite dessert list. The brown sugar buttery goodness is wooing my tastebuds. I really didn’t think I could like a chocolateless dessert this much. But of course I go and add chocolate to it anyway.
And not just any chocolate—Nutella. I took my perfect blondies and introduced them to Nutella. And you know what? It was just what these blondies needed.
The hazelnut chocolate spread found its way into the blondie batter in just the right way. I placed about a dozen dollops of Nutella onto a cookie sheet lined with wax paper. I placed the cookie sheet in the freezer while I made the blondies.
Why did I do this you ask? Well, plopping Nutella straight from the jar into the batter will cause the Nutella to spread quickly in the baking. Thus, taking away the beautiful blonde color blondies are known for. Freezing the Nutella dollops for 20 or so minutes hardens the Nutella and makes it easy to place them in the blondie batter.
And when the blondies go into the oven, the Nutella softens up and stays pretty much right where you put it. So when you cut the blondies, each bar gets its own Nutella surprise.
And fair warning, these blondies are SUPER gooey (if you couldn’t tell from the photo). I advise waiting until they are completely cooled before cutting. Let the Nutella get settled in its new home before introducing it to the neighbors a.k.a. your stomach.
I mean, c’mon. That gooey goodness is just waiting to be eaten, especially with the sprinkle of sea salt on top. The salty sweet combo brings out the brown sugar butter combo and the hazelnut notes in the Nutella.
And there you have it… Nutella-stuffed salted blondies!
Recipe adapted from Baking Illustrated and inspired by The Food Charlatan.