Nutella-Stuffed Chocolate Chip Blondies
Rich brown sugar blondies with a gooey Nutella center and chocolate chips on top. The hazelnut-chocolate layer creates pockets of melted goodness as they bake, while the cake stays tender and chewy. Perfect for dessert lovers who want convenience without fuss. This version bypasses chocolate cake complexity with a simpler brown sugar base, making the Nutella layer the star rather than an afterthought.
Ingredients
- 1 cup unsalted butter, melted
- 2 large eggs
- 2 cups light brown sugar, packed
- 1 tablespoon vanilla extract
- 2 cups all-purpose flourgluten-free 1-to-1 flour blend1:1dietarygluten-free
follow blend instructions
- ½ teaspoon salt
- 1 13-ounce jar Nutella
- ½ cup semi-sweet chocolate chipsdark chocolate chips or chopped chocolate1:1flavor variation
use same weight
Instructions
- 1
Preheat oven to 350F and line an 8-by-8-inch baking pan with aluminum foil, then spray with cooking spray.
- 2
Melt the butter in a microwave-safe bowl.
- 3
Let butter cool slightly, then add eggs, brown sugar, and vanilla, whisking until smooth.
- 4
Add flour and salt, stirring until just combined without overmixing.
- 5
Pour half the batter into the prepared pan and set remaining batter aside.
- 6
Soften the Nutella by microwaving briefly to make it spreadable.
- 7
Spread the softened Nutella in an even layer over the batter in the pan.
- 8
Add remaining batter in spoonfuls over the Nutella layer, smoothing together with a spatula.
- 9
Sprinkle chocolate chips evenly over the top.
- 10
Bake until the top is set in the center, about 35 minutes, being careful not to overbake.
- 11
Cool in the pan on a wire rack for at least 90 minutes before slicing.
Tips
A toothpick test won't work reliably due to melted Nutella, so rely on visual cues: the top should look set but still slightly soft in the center for the best chewy texture.
Cool completely before slicing to let the layers set properly and prevent the Nutella from oozing out messily.
Good to Know
Keep covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Store in an airtight container to prevent drying.
Prepare and bake up to 2 days ahead. Store cooled blondies in an airtight container. Do not freeze due to texture changes in the Nutella layer.
Serve at room temperature for the best texture and flavor. Cut into 9 or 16 squares depending on desired size.
Common Mistakes
Overmixing the batter will toughen the blondies; stir flour just until combined.
Overbaking will dry them out; slightly underbaked is ideal since they continue to set as they cool.
Heating the Nutella too long will thin it excessively; 10-15 seconds is enough to soften without melting.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
follow blend instructions
General Alternatives
use same weight
FAQ
Can I freeze these blondies?
Freezing is not recommended because the Nutella layer becomes grainy and loses its smooth texture when thawed. They're best enjoyed fresh or refrigerated within a few days.
What if my Nutella layer spreads unevenly?
Use a small offset spatula or butter knife dipped in warm water to smooth it out. Let it soften slightly between swipes to avoid pulling up the bottom batter layer.
How long do these keep at room temperature?
They stay fresh for up to 3 days in an airtight container, though texture is best within 24 hours. After that, refrigerate to extend freshness by 2 more days.