Nutella Stuffed Salted Caramel Blondies
The ultimate treat for chocolate lovers, these Nutella Stuffed Salted Caramel Blondies are rich, gooey, and utterly satisfying. With layers of creamy Nutella and a luscious salted caramel swirl, they’re perfect for any dessert craving. Bake them tonight and enjoy a heavenly indulgence that everyone will love!
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1/2 cup Brown Sugar
- 2 tablespoons Light/Reduced Fat Butter
- 3 tablespoons Cooking Cream I used Philadelphia reduced fat
- 1/4 teaspoon Sea Salt
- 1/2 cup Light/Reduced Fat Butter softened
- 1 cup Brown Sugar packed
- 2 large Eggs
- 1 tablespoon Pure Vanilla Extract
- 1 1/2 cups Plain Flour (or all purpose)
- 1/4 teaspoon Salt
- 12 teaspoons Nutella
Instructions
- Preheat your oven to 175℃ (350℉). This is the perfect temperature to ensure your blondies bake evenly.
- Line a 7x10-inch baking pan with baking or parchment paper. This step is crucial; it prevents the blondies from sticking and makes clean-up a breeze.
- In a small nonstick saucepan, add brown sugar over medium-high heat. Stir with a wooden spoon until the sugar begins to melt and caramelize.
- Once the sugar has melted, lower the heat and add in the butter, 1 tablespoon at a time. Keep stirring until the mixture is melted and smooth. This creates a luscious caramel sauce.
- Remove the saucepan from heat, and slowly stir in the cooking cream and sea salt. Mix until the caramel is smooth and glossy, then set aside to cool slightly.
- In a large mixing bowl, cream together the remaining butter and brown sugar until it becomes light and fluffy. This step is essential for achieving a tender blondie.
- Beat in the eggs and vanilla, whisking until the mixture is smooth and well combined.
- Gradually add in the plain flour and salt, mixing slowly until just combined. Be careful not to overmix; we want our blondies to be soft and chewy.
- Gently fold in the cooled caramel sauce, swirling it through the batter. The caramel should be distributed evenly but not fully mixed in to create a marbled effect.
- Pour half of the blondie batter into the prepared pan. Spread it evenly, then drop teaspoonfuls of Nutella onto the batter in a single layer. Use the back of a metal spoon or your fingertips to spread it gently.
- Cover the Nutella layer with the remaining blondie batter, smoothing it out.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. The edges should be slightly golden, and the center still a bit soft.
- Once baked, allow the blondies to cool for 10 minutes in the pan. Then, transfer them to a wire rack to cool completely. For the best experience, slice while still warm to enjoy that glorious Nutella ooze!
Notes
Tip 1: Allowing blondies to cool completely, then store them in an airtight container at room temperature for up to a week.
Tip 2: Yes, you can freeze these blondies! They hold up beautifully. Just wrap them tightly in plastic wrap and place them in a freezer-safe container.
Tip 3: Serve with a scoop of vanilla ice cream or a drizzle of chocolate syrup for added decadence.
Tip 4: Swap Nutella for your favorite spread, such as almond butter or peanut butter, for a different taste.
Tip 5: Consider folding in chopped nuts, like walnuts or pecans, for extra crunch.