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.
Nutrition
Notes
These gooey Nutella blondies are the kind of cozy bake that makes the kitchen smell wonderfully buttery and sweet. Each square has a soft, fudgy crumb with a rich hazelnut-chocolate center that feels like a little homemade indulgence.