Salted Nutella blondies have hazelnut chocolate spread between layers of buttery, brown sugar blondies. They are a decadent dessert bar that satisfies your sweet tooth!

salted nutella blondies on crinkled wax paper and jar of nutella behind bars

“Ooey gooey goodness” best describes these salted Nutella blondies. My go-to blondie recipe is kicked up a notch with a layer of Nutella and a sprinkle of sea salt. The hazelnut chocolate spread is the perfect complement to buttery, sweet blondies.

So why should you make these blondies? Well, if you’re a Nutella fan you will certainly love these bars because Nutella is the star ingredient. Also, these bars are fairly easy to make. Learn how to make a blondie batter base and layer Nutella in the center. That’s it!

salted nutella blondies on crinkled wax paper with one blondie on its side to show nutella inside
nutella blondie ingredients in bowls labeled with text

How to make Nutella blondies

You will need the following ingredients to make Nutella blondies: flour, baking soda, salt, butter, brown sugar, eggs, vanilla and Nutella. Start by making the blondies…

  1. Combine the dry ingredients: Whisk the flour, baking soda and salt together in a bowl.
  2. Mix together the wet ingredients: Melt the butter and mix it together with the brown sugar. Add the eggs and then the vanilla. Stir until everything is incorporated.
  3. Combine the wet and dry ingredients: Stir the flour mixture into the egg mixture. Avoid over mixing.
  4. Assembly: Spread half the mixture into an 8×8 baking pan lined with parchment paper. Spread Nutella on top. Carefully spread remaining blondie batter on top of Nutella.
  5. Bake: Bake blondies at 350 F for 35 minutes. Cool completely before cutting and serving.

Do you love blondies? Try my classic blondies recipe made with pecans and white chocolate chips!

photo collage demonstrating how to make nutella blondie batter in a mixing bowl
photo collage demonstrating how to layer nutella blondies in an 8x8 baking pan

Frequently Asked Questions

How to store Nutella blondies

Nutella blondies can be stored in an airtight container at room temperature for up to 5 days. If you are in a warmer climate, I suggest storing the blondies in the refrigerator as the bars are gooey.

Can you freeze Nutella blondies?

Nutella blondies can also stored in the freezer. Cool blondies completely and do not cut. Remove from pan, then tightly wrap with plastic wrap and then aluminum foil. Store on a flat surface in the freezer for up to 3 months. Defrost in the refrigerator before cutting and serving.

Why isn’t my Nutella spreading? It’s making a gooey mess!

I suggest warming the Nutella in the microwave fo 15 seconds so it’s a thinner consistency and easier to spread on top of the batter. Make sure there is no aluminum foil from the lid on the jar or transfer to a microwave-safe bowl.

My blondies are too messy when I cut them

Make sure the blondies are completely cooled before cutting into them. They need time to set so the Nutella doesn’t ooze out. If you’re still having trouble, place the blondies in the refrigerator for 10 to 15 minutes before cutting.

More Nutella recipes

Do you love Nutella? Then you should definitely try my peanut butter Nutella thumbprints. Peanut butter is the perfect pair for Nutella! Also popular, are nutella brownies. They are thick and rich, with plenty of hazelnut chocolate flavor. If you are looking for cake, try Nutella cheesecake or Nutella lava cupcakes!

nutella blondies with chocolate hazelnut in the center

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!

nutella blondie on its side to show layer of nutella inside

Salted Nutella Blondies

Yield: 25 blondies
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Salted Nutella blondies uses a chewy blondie recipe with the addition of Nutella dollops and a sprinkle of sea salt on top.
4.94 (15 ratings)
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Ingredients

  • 2 cups (250 g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks or 226 g) unsalted butter, melted and cooled slightly
  • 1 ½ cups (300 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (13 oz jar) Nutella¹
  • ½ teaspoon coarse salt for sprinkling on top, (optional)

Instructions 

  • Preheat the oven to 350° F. Line an 9×9 baking dish with parchment paper and spray with nonstick spray. Set aside.
  • In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  • In a separate large bowl, mix together melted butter and brown sugar using a whisk. Add eggs and vanilla and mix until combined. Using a rubber spatula or wooden spoon, add the flour mixture to the egg mixture and stir by hand just until combined.
  • Pour half the batter into prepared pan and use the rubber spatula to evenly spread the top. Pour Nutella over the bottom layer of batter (see notes). Spread evenly with an offset spatula. Use a large spoon to spread dollops of remaining batter over the NUtella. Use a rubber spatula to spread smooth.
  • Bake at 350° F for 30 to 35 minutes, or until the top is shiny and cracked, and feels firm to the touch. Sprinkle with sea salt immediately and cool completely on a wire rack. Cut into 1 1/2 by 1 1/2-inch bars and serve.

Notes

Nutella: I find it helpful to warm the Nutella slightly before pouring. Either transfer to a bowl and microwave for 15 seconds or make sure the foil top is completely removed from the jar and microwave Nutella in the jar for 15 seconds.
Layering Nutella blondies: In order to spread the top layer of blondie batter while keeping the Nutella intact, place dollops of batter on top of the Nutella layer and use an offset spatula to connect the dollops and spread evenly (as opposed to one giant glob of batter in the center of the Nutella 🙂
Storing Nutella blondies: Nutella blondies should be stored in an airtight container at room temperature for about a week. These blondies are very soft and full of gooey goodness. Resist the urge to cut them when they come out of the oven or shortly after. Allow them to cool completely. This may take up to three hours.
Serving: 1blondie, Calories: 223kcal, Carbohydrates: 28g, Protein: 2g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 130mg, Potassium: 85mg, Fiber: 1g, Sugar: 19g, Vitamin A: 246IU, Calcium: 30mg, Iron: 1mg
Author: Haley D Williams
Course: Dessert
Cuisine: American

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