Gooey, fudgy, crinkly-topped Nutella blondies with a thick layer of chocolate hazelnut spread tucked right in the middle. Made with just 8 simple ingredients in one bowl, they're the kind of bar that disappears from the pan before they've barely had a chance to cool. I made these for the first time on a rainy Sunday afternoon when I had half a jar of Nutella sitting on the counter and absolutely no willpower to leave it alone.
If you love rich, chewy bakes, you might also want to bookmark these Espresso Brownies and Chocolate Coconut Cake for your next baking day.
Why You'll Love This Nutella Blondies
These Nutella Blondies come together in one bowl with just 8 ingredients, and the batter takes maybe 15 minutes to mix. No fancy equipment, no complicated steps. The freezing trick for the chocolate hazelnut layer sounds like extra work, but it genuinely takes care of itself while you mix the batter, and the payoff is a thick, even Nutella center in every single slice.
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Nutella Blondies Ingredients
Here's everything you need for these gooey Nutella blondies.
See Recipe Card Below This Post For Ingredient Quantities
- Butter, regular or vegan, melted: Butter is the backbone of these blondies. It gives them that rich, moist crumb and helps create the chewy texture throughout. Melted butter, not creamed, is what you want here.
- Light brown sugar: Brown sugar adds a deep, caramel-like sweetness and moisture that keeps these bars from drying out. It also plays a big role in that signature fudgy quality.
- Granulated sugar: Granulated sugar balances the richness of the brown sugar and helps create the crinkly top once the batter is mixed.
- Eggs: Eggs bind the batter and add moisture. Two eggs give these bars the right amount of lift without making them cakey.
- Vanilla extract: Vanilla deepens all the other flavors and adds a warm, bakery-style aroma to the finished bars.
- All-purpose flour: Flour gives the blondies their structure. Using the right amount keeps them chewy and fudgy rather than dense or dry.
- Salt: Salt makes a real difference here. It balances the sweetness and brings out the chocolate hazelnut flavor in a way that feels complete.
- Chocolate hazelnut spread, regular Nutella or dairy-free: This is the star. Freezing it flat before adding it to the batter keeps it in one even layer so every slice gets that full chocolate hazelnut center.
How to Make Nutella Blondies
A quick note before you start: the Nutella layer needs about 20 minutes in the freezer, so begin with that step first and use the time to prep the batter.
Prep the Nutella layer: Cut a piece of parchment paper to fit your 8×8-inch pan, leaving a little extra hanging over the edges. Press it into the pan so it takes the shape, then remove it and lay it flat. Spread the ¾ cup of chocolate hazelnut spread across the parchment in the shape of the pan. Slide it into the freezer for about 20 minutes, until it's firm enough to peel off cleanly in one piece.
Preheat your oven: Set your oven to 350°F. Line your 8×8-inch baking pan with a fresh sheet of parchment, again leaving some overhang on the sides so it's easy to lift the bars out later.
Melt the butter: Melt ¾ cup of butter in the microwave or in a small saucepan on the stove. Pour it into a medium mixing bowl.
Mix butter and sugars: Add the ¾ cup brown sugar and ¾ cup granulated sugar to the warm melted butter. Whisk until the mixture comes together into a thick paste that pulls away from the sides of the bowl. This step is what creates the crinkly top on the finished bars, so don't skip it.
Add eggs and vanilla: Crack in the 2 eggs and add the 1½ teaspoon vanilla extract. Mix until smooth and glossy.
Add flour and salt: Pour in the 1½ cups flour and ½ teaspoon salt. Whisk until just combined. Stop as soon as you don't see dry flour, overmixing makes them tough instead of tender.
Layer the batter and Nutella: Pour half of the blondie batter into the prepared pan and spread it evenly. Take the frozen Nutella layer from the freezer, peel it gently off the parchment, and lay the whole flat piece directly on top of the batter. Pour the remaining batter over it and smooth it into an even layer.
Bake: Bake for 30 to 45 minutes. Start checking at the 30-minute mark by inserting a toothpick into the center. The top should look crinkled and set, and the toothpick should come out with just a few moist crumbs attached, not wet batter. Every oven is a little different, so trust your eyes as much as the timer.
Cool completely: Let the blondies cool fully in the pan before slicing. Cutting too soon will give you a messy, gooey result, which, honestly, some people prefer. But for clean squares, patience is worth it.
Substitutions
- Butter: Vegan butter works perfectly in this recipe without changing the texture or flavor much at all.
- Nutella: Any chocolate hazelnut spread works, including dairy-free versions. Homemade chocolate hazelnut spread works too.
- Swirl method: If you'd rather skip the freezing step, you can drop spoonfuls of the chocolate hazelnut spread over the top of the batter and swirl it in with a knife for a marbled Nutella swirl blondie effect.
- Flour: All-purpose is best here. Gluten-free 1:1 blends may work but will slightly alter the chewy texture.
Equipment For Nutella Blondies
- 8×8-inch square baking pan: This size gives you bars with the right thickness. A glass dish may need a few extra minutes of baking time compared to an aluminum non-stick pan.
- Parchment paper: You'll use two pieces. One for the Nutella freezing step and one to line the pan for baking.
- Mixing bowl: One medium bowl is all you need for the batter.
- Whisk: A regular hand whisk does everything here. No mixer needed.
Storage Tips
Room temperature: Store in an airtight container for 3 to 5 days. If you haven't sliced them yet, cover the pan tightly with plastic wrap or reusable wrap and leave them right on the counter.
Refrigerator: Refrigerating in an airtight container can stretch the shelf life by a couple of extra days. They'll firm up in the fridge, so let them come to room temperature for a bit before eating if you like them soft and gooey.
Serving Suggestions
These easy Nutella blondies are rich on their own, but here are a few cozy ways to enjoy them:
- With a cold glass of milk. Classic, simple, and the cold milk cuts right through the sweetness.
- Warm with a scoop of vanilla ice cream. Microwave a bar for 10 to 15 seconds and add a scoop on top. That melty Nutella center gets even more gooey and it's really something.
- Alongside other chocolate treats. Serve these at a dessert spread next to something like Maraschino Cherry Cupcakes or Edible Peanut Butter Cookie Dough for a fun mix of flavors.
- As an afternoon snack. One square with a cup of coffee or tea is honestly a complete afternoon.
Expert Tips
- Don't skip the sugar-whisking step. Whisking the melted butter and both sugars together until they form a paste is what gives these bars the crinkly, shiny top. It's a small detail with a big visual payoff.
- Freeze the Nutella until it's firm, not frozen solid. You want to be able to peel it off the parchment in one clean piece. If it's cracking when you try, give it another 5 minutes.
- Don't overbake. The center should look slightly underdone when you pull the pan from the oven.
- Use parchment overhang. Those little flaps of parchment sticking out over the sides of the pan are your best tool for lifting the whole slab out cleanly before you cut.
FAQ
How do you make Nutella blondies?
Start by freezing a flat layer of chocolate hazelnut spread on parchment. Then mix your batter in one bowl, layer half in the pan, place the frozen Nutella layer on top, add the rest of the batter, and bake at 350°F for 30 to 45 minutes. It's a one bowl blondie recipe that comes together quickly and the results are seriously gooey.
How do you make gooey Nutella blondies?
The key is not overbaking. Pull the pan when the toothpick shows a few moist crumbs but no wet batter. The bars will continue to set as they cool. Also, the brown sugar in the batter adds moisture that keeps the centers soft and fudgy even after cooling.
Can you put Nutella inside blondies?
Yes, and the freezing trick is the best way to do it. Spread the Nutella onto parchment in the shape of your pan, freeze until firm, then peel it off and press the whole flat piece right into the center of the batter before adding the top layer. It stays in place and gives you an even chocolate hazelnut layer through every single slice. If you prefer swirled Nutella blondies, just spoon it on top of the batter and swirl with a knife instead.
Why are my blondies not fudgy?
Usually it comes down to overbaking or overmixing. Overbaking dries them out and makes them crumbly instead of chewy. Overmixing the flour develops too much gluten and makes them tough. Mix just until combined, bake until there are a few moist crumbs on the toothpick, and let them cool fully before cutting.
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Pairing
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Nutella Blondies
Ingredients
Method
- Cut parchment paper to fit an 8-inch square pan, leaving enough paper extending beyond two sides for lifting the finished blondies. Press the parchment into the pan to create clean creases, then remove it temporarily.
- Place the shaped parchment on a flat work surface and spread the chocolate hazelnut spread over it in an even square that fits inside the baking pan. Freeze until firm enough to lift as one piece, about 20 minutes.
- Heat the oven to 350°F (175°C), then line the square baking pan with the prepared parchment, keeping the edges overhanging.
- Melt the butter in the microwave or in a small saucepan over low heat, then transfer it to a medium mixing bowl.
- Add both sugars to the melted butter and whisk vigorously until the mixture becomes thick and paste-like and pulls cleanly from the sides of the bowl.
- Add the eggs and vanilla extract, whisking until the mixture is smooth and evenly blended.
- Add the flour and salt, then whisk gently only until no obvious streaks of dry flour remain. Avoid overmixing.
- Spread half of the blondie batter across the lined pan. Remove the chilled chocolate hazelnut layer from the freezer, peel away its parchment, and carefully position the firm layer over the batter.
- Cover the hazelnut layer with the remaining batter and gently spread it into an even layer.
- Bake at 350°F (175°C) for about 35 minutes, beginning to check around the 30-minute mark. The surface should look crinkled, while a toothpick inserted into the center should come out with a few moist crumbs rather than wet batter.
- Allow the blondies to cool completely in the pan before lifting them out with the parchment and cutting into 12 squares.
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