Salted Nutella Blondies
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!
“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!
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…
- Combine the dry ingredients: Whisk the flour, baking soda and salt together in a bowl.
- 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.
- Combine the wet and dry ingredients: Stir the flour mixture into the egg mixture. Avoid over mixing.
- 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.
- 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!
Frequently Asked Questions
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.
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.
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.
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!
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!
Salted Nutella Blondies
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 powder 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.
34 Comments on “Salted Nutella Blondies”
Whoa, these look seriously irresistible even withOUT the Nutella, but with it?! I need these in my life ASAP. Were your neighbors banging on your door demanding to know what smelled so delicious…?
I should never look at recipes like this when I’m hungry? Sounds fabulous and I love that you used Nutella – just ran out and need to buy some more. Thanks for coming to Fiesta Friday and sharing your blondies with us.
Great variation of a classic! Thanks so much for sharing your recipe with us at Snickerdoodle Create-Bake-Make Link Party! Pinned.
Sounds amazing!
Gooey or not….I’m not sure I could wait!
Thanks!
Michelle
Are these really made in a 9×9? And yield 25?
Hi Layla – Yes, that is how I made them. You of course can cut them into bigger squares and make 16. I like smaller squares as these are really rich.
Can anyone tell me the calories on these brownies?
This is the calorie countdown for the Blondies I got it from Sparkpeople,com. It is a weight loss website. If you want something lighter then decrease the sugar in it and make it in a bigger pan.
Calories 221.9
Total Fat 10.6 g
Saturated Fat 6.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.3 g
Cholesterol 34.8 mg
Sodium 158.1 mg
Potassium 82.5 mg
Total Carbohydrate 37.0 g
Dietary Fiber 0.3 g
Sugars 23.2 g
Protein 1.9
Oh. My. God. These are insanely good. Rich, decadent. Wow. Thanks for a great recipe! These will surely be a hit at the cookout I’m going to tomorrow! Had to try 1 to make sure though…
So after trying 1, I have these thoughts to the next baker:
I made the mistake of not measuring exactly 1 cup of Nutella, and used most of the 13oz container. Too much Nutella. Do not make that mistake! Also, I didn’t salt the top at the end, and I would argue there’s no need to. The recipe is perfect! And lends the perfect salt to sweet ratio! Awesome!
So rich. Cut them small! And definitely wait until it’s completely cooled!
Oh my. These look incredible! As someone who is Nutella obsessed I have to try these! I’ve never tried blondies before so it is only right that these should be my first 🙂
Have you ever doubled the recipe…. I like to use a 16 x 2 sheet pan for desserts .. or maybe a 9 x 13 …. or should I play it safe and do a couple of little square pans ?
Hi Jennifer – I have not doubled this recipe before. The batter is somewhat thick so it may be a little hard to spread over a large pan. I would play it safe and do a couple of square pans!
I followed the recipe exactly and sprinkled half with the sea salt and half without as I wasn’t sure which my boyfriend would prefer. 30 minutes in the oven worked for me (may take out a minute earlier next time) and they cooled for 3 hrs. I am not a Nutella eater, but he proclaimed these to be “the best brownies” he had ever eaten!! Time to stock up on Nutella…
When I showed my bestie this recipe we were enjoying a late night glass of wine and pretty soon we were making this recipe at 11:00 at night! By far the best thing I have tasted I followed it to a T but cut it into only 9 squares cause I am a fatty!
made these last night, they turned out to be super cakey and not gooey at all. followed the recipe. Have any idea why?
Julie – Did you scoop the flour (packing it in) or do you fill your measuring cup with a spoon and then level it? If it is the scooping way, you may have too much flour. Just a thought!
These look so gooey and delicious – I love the additions of Nutella and sea salt, I can imagine it makes for an amazing flavour!
These look so good! I haven’t really made blondies, for whatever reason, but clearly that needs to change.
Oh my goodness this look absolutely amazing! It truly looks delicious! Its fantastic! I can’t WAIT to try this! Thank you for this great recipe! So YUMMY!!!
Those layers look so good! I can just imagine the delicious bite. Thanks so much!
These look so delicious! I bet they were amazing. Sadly, I’ve never had nutella. I know, I know. I will be getting some on my next trip to the grocery store!
You changed your recipe! Personally I prefer the frozen dollop version better I will have to write it down while I remember it! Thanks again for this amazing recipe!
Hi there! I added that step back in the notes so you have it for future reference. I had feedback from readers that simply pouring the Nutella is easier and just as tasty!
I noticed that, too! Thought I was going crazy, but if you saw it, too, I’m good . Thanks for commenting. These ARE very good.
Here’s a thought…don’t wait until the Blondies are cooled, try scooping on some icecream and eating them straight out of the pan 😉
These are wonderful brownies. Not at all time consuming, well worth making. My company loved them.
This recipe was good. I tend to like a thicker brownie/bar so I doubled the blondie batter but I kept the nutella the same as the recipe says.
Oooooohhhhh, these look scrumptious! Have you ever tried to freeze them? I’d love to make a double batch and freeze some, but not sure how they would hold up. Thanks!
The video shows baking soda but your recipe states baking powder. Which one is to be used?
Baking soda. Apologies for the error!
Can you freeze these? I want to make them for Christmas.
I traced my pan onto parchment paper, spread the 1/2 cup of Nutella onto it to cover it whole and put it in the freezer while I made the batter. When I was ready for it, I took it out, it came off the paper smoothly and I put it on top of the first half of batter. The second half spread very easily over it. I also added pecans to the batter. Delish!!!
what brown sugar substitute can i use?