Devilish Delights: Nutella Blondies

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First Posted: 9/7/2014

Much like bacon, there is another food that has an almost cult-like following: Nutella.

The chocolate hazelnut spread is made by Italian company Ferrero and is so addicting that people actually dish out $65 for an 11 pound jar of it.

There have been many attempts to duplicate – and even improve upon – it, mainly by Hershey, which now sells chocolate, chocolate with hazelnut, and chocolate with almond spreads. However, I find that nothing comes close to Nutella.

Each time I’ve made these Nutella stuffed browned butter blondies, they were gobbled up in the blink of an eye. If you’ve got a last-minute summer cookout to attend or impending football get-togethers to partake, you’ll want to whip this up. Or if, you know, you just really want some chocolate and a dessert with pretty much no nutritional value. Who doesn’t want that?

You’ll get a plate piled high with bars when using a 13-by-9 baking sheet. After lining the baking sheet with parchment paper and pre-heating the oven to 350 degrees Fahrenheit, clear some space in the freezer. Line a small pan with wax paper, measure one cup of Nutella and divide it into 12 dollops on the paper. They don’t have to look pretty or even be equal. Put the pan in the freezer while you make the blondie dough.

In a small sauce pan, melt 10 tablespoons of butter over medium heat. Stir occasionally until the foam starts turning golden and the mixture smells nutty. Remove the butter from the heat and pour it into a mixing bowl.

Stir in two cups of packed brown sugar and four ounces of softened cream cheese and beat until slightly fluffy, about two minutes.

Add two teaspoons of vanilla, then two eggs. Beat well, scraping the sides.

Add two cups of flour but don’t mix it in. Use a small spoon to stir one teaspoon of baking soda and one-half teaspoon of salt into the flour, then mix the flour into the batter. Stir until just combined.

Add one quarter cup of Nutella and swirl it with a rubber spatula. Pour the mixture into the pan, spreading it to the edges.

Remove the Nutella from the freezer and push each dollop into the dough so that it’s distributed evenly. Smooth the dough over the Nutella with a spatula.

Bake for 27 to 30 minutes, until golden brown. If the inside is gooey but the outside is starting to get too dark, take it out.

After it’s cooled completely, cut it into bars then either lift it out by the parchment paper or flip it upside down.

DIRECTIONS:

Line a baking sheet with parchment paper and pre-heat the oven to 350 degrees Fahrenheit. Clear some space in the freezer and line a small pan with wax paper. Measure one cup of Nutella and divide it into 12 dollops on the paper. Put the pan in the freezer while you make the blondie dough.

In a small sauce pan, melt butter over medium heat. Stir occasionally until the foam starts turning golden and the mixture smells nutty. Remove from the heat and pour into a mixing bowl.

Stir in brown sugar and cream cheese and beat until slightly fluffy, about two minutes.

Add vanilla, then eggs. Beat well, scraping the sides.

Add flour but don’t mix it in. Use a small spoon to stir baking soda and salt into the flour, then mix the flour into the batter. Stir until just combined.

Add one quarter cup of Nutella and swirl it with a rubber spatula. Pour the mixture into the pan, spreading it to the edges.

Remove the Nutella from the freezer and push each dollop into the dough so that it’s distributed evenly. Smooth the dough over the Nutella with a spatula.

Bake for 27 to 30 minutes, until golden brown. If the inside is gooey but the outside is starting to get too dark, take it out.

After it’s cooled completely, cut it into bars then either lift it out by the parchment paper or flip it upside down.