Nutella Blondies

It’s a well known secret that nutella makes almost anything better, and it was no different when I added a layer of nutella to the middle of these blondies and then topped with a nutella buttercream. They were a hit at my holiday party and people were taking some to-go!

I doubled up my recipe and used an entire sheet pan since I was cooking for a crowd,  so a 9×13 should do well for a regular portion of the recipe. The measurements below are for one batch.

Blondies are so buttery and can be sticky that I like to spray my pan and then put down parchment paper so there is no worries about removal after baking.

Prep: 15 minutes
Bake: 350° – 35 minutes

• 2c. Unsalted butter, room temperature
• 2c. Light brown sugar
• 4 Eggs
• 4c. Flour
• 1tsp. Baking powder
• 2tsp. Salt
• 1c. Nutella
• 1tsp. Kosher salt

1. Preheat the oven to 350° and grease a 9×13 pan, lining the bottom with parchment paper.
2. Using a stand or hand mixer, cream the butter and brown sugar until light and fluffy.
3. Running the mixer on low add the eggs 1 at a time until incorporated.
4. In a separate bowl whisk together the flour, baking powder, and salt.
5. All at once add the flour mixture to the butter mixture and mix on low then medium until fully incorporated.
6. Spread 1/2 the batter into your pan and smooth with a rubber spatula.
7. Dollop the 1c. of nutella around the pan and spread lightly. If you briefly heat the nutella first for about 15 seconds in the microwave it will make spreading a bit easier, but it can get hot fast! Don’t over-do it!
8. Sprinkle the kosher salt over the nutella, to help balance the sweetness.
9. Now add the other 1/2 of your batter to the pan and spread evenly.
10. Bake for about 35 minutes until the center is golden brown and no longer jiggles.
11. Cool for 10 min in the pan, then cool fully on a cooling rack.
12. Once cool cut into even bars.

Nutella Buttercream

10 minutes.

• 1/2c. Unsalted butter, room temperature
• 1 1/2c. Nutella
• 4c. Confectioners sugar
• 1/2tsp. Kosher salt
• 1-2tbsp Heavy cream, as needed.
• Piping bag
• Large star tip

1. Using a stand or hand mixer cream the butter and nutella until light and fluffy.
2. Scrape down the bowl and add the salt and confectioners sugar.
3. Start the mixer on low unless you want an explosion of sugar.
4. Once the sugar is incorporated turn up to medium to beat the buttercream.
5. Add heavy cream as needed to loosen the buttercream.
6. Fill your piping bag 1/2 way and pipe onto the individually cut blondie bars.

*Stop pressure on the piping bag before pulling away to keep straight stiff tips on your piping.

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