Is it weird that Nutella isn’t my most favorite thing?
I mean, I like it and all, but I would choose peanut butter any day of the week before Nutella.
Which is actually against pretty much everything I stand for…
Seeing as how peanut butter is WAY cheaper than Nutella…
Don’t get me wrong, I’m not saying that less expensive things aren’t just as good as pricier options…
It just seems that if there ever is a more expensive choice out there, guaranteed that I will unknowingly choose it all day every day.
It’s like a genetic mutation.
Which of course I blame my parents for.
BUT while I’ve found that Nutella isn’t my most favorite, it still ranks. Right there above Jam and right below Cream Cheese.
There is a defined spreadable topping hierarchy living in my brain.
I know. Nutcase.
So let’s enjoy my third favorite “spreadable” on a blondie today.
Oh yeah, and let’s add some browned butter. Because, yeah.
Browned Butter Nutella Swirled Blondies.
These guys are super easy. Start with a fairly basically blondie recipe..but brown your butter first.
You just should.
Press that into a foil lined pan…
Then comes the fun part.
Drop your Nutella all over the top of the dough…
And then swirl it in!
When they’re cooled they will look like this…
Browned Butter Nutella Swirled Blondies
makes 16 bars
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 eggs, plus one egg yolk
- 1 Tbsp vanilla
- 3/4 cup Nutella
- *optional, flaked sea salt to garnish
- Preheat oven to 350°
- Line a 9×9 pan with foil and spray with cooking spray. Set aside.
- Whisk together flour, baking soda and salt.
- In a medium sauce pan over medium heat melt butter. Continue cooking, swirling pan, until butter is brown in color. Allow to cool 10 minutes.
- When butter is cooled beat sugars and butter together for 1 minute. Add eggs one at a time, then vanilla and beat until smooth.
- Turn mixer to low and slowly add in flour mixture until dough comes together.
- Spread dough into prepared pan.
- Drop Nutella by spoonful on top of batter and swirl into dough with a butter knife.
- Bake for 20 minutes until edges are golden.
- Sprinkle with flaked sea salt if desired.
- Remove from oven and allow to cool completely before cutting into squares.
32 comments on “Browned Butter Nutella Swirled Blondies”
I really want to try it but its looks dry. I fell like 2 and 1/4 cups of flour is too much.
Does any one try this recipe? What is your opinion? ?
Hi Shelly, it’s nearly Father’s Day here in Ireland and I really want to make these for my dad. I made a batch a few days ago but they came out really dry; do you have any advice on how to make them more thick and moist?
Should I add an extra egg, or did I leave them in for too long?
My guess would be you overbaked them a little bit. You could also add an extra egg yolk too, that won’t hurt!
should the butter still be liquid or should it be solid when you add the sugars to it?
liquid, but not hot.
You had me at browned butter. And Nutella swirled. Also, at blondies. Whatever. I’m there.
I totally get the spreadable hierarchy. Nutella is actually tops for me (chocolate, hello?), but peanut butter is prolly second. Meanwhile, the Hubster flips over Biscoff spread, and I almost hate it. So yeah.
What a wicked combination! These remind me of some bars that my mom would make for us when we were little. Minus the browned butter and nutella, of course.
Yumm I ADORE Nutella =) Cookie butter is a close second although have to say I detest PB haha. Seeing as you took these to a bake sale, what’s the best way to store them if planning to take somewhere the next day? I figured the Nutella on top would remain gooey and make it a mess (presentation-wise, not taste wise!)
girl, you’re crazy, Nutella is the best 😉 I can eat a jar, sometimes, fortunately I hardly buy it. But it’s because I like it too much, hahaha
Brown butter anything makes me drool, so these bars are a must-make for me! Wow, peanut butter over Nutella? That is a bold statement!