These Nutella blondies are easy to make and look as good as they taste, with swirls of chocolate hazelnut spread adding a new dimension to the delicious fudgy blondies.
Easy Nutella blondie recipe
Blondies sometimes seem to sit in the shade of the better-known brownie recipe, but I love them. Buttery, caramelly, gooey in the middle and easy to eat, they really are wonderful.
See also
- My original one bowl easy blondie recipe
- Nutella bread and butter pudding is easy and indulgent
- Want more Nutella? Try my one bowl Nutella brownies
In this Nutella blondie recipe, I have used the classic chocolate hazelnut spread in these blondies to create a melting chocolatey swirl in a simple bake that tastes like a special treat.
I like baking to be easy and this recipe really fits the bill. These chocolate hazelnut blondies use everyday ingredients and both equipment and washing up is kept to an absolute minimum.
Small is beautiful
I like to bake in small batches. Many of the recipes I see for traybakes make too much for a small household.
Much of the time, I cook for two, and a batch like this, making 12–16 portions of chocolate hazelnut spread blondies, is perfect. It will provide us with a delicious bake to last several days with no waste or excessive gorging.
Why you will love these Nutella blondies
- They are so easy – made in one bowl with minimal washing up!
- No fuss and effortlessly impressive.
- The chocolate hazelnut swirl looks so pretty but you don’t need to mess about decorating.
- They only contain basic storecupboard ingredients.
- Nutella blondies keep well – about 5 days in a tin. Make them in ahead for visitors.
- Recipe can easily be scaled up for a crowd.
Ingredients
- Butter – Salted or unsalted. If using unsalted, add a pinch of salt too.
- Soft brown sugar – For colour and flavour. I generally prefer a light soft brown sugar, especially as you want that contrast in the swirl.
- Vanilla extract – Use natural vanilla extract or paste rather than anything described as ‘essence’.
- Egg – Large free range
- Flour – You don’t need anything fancy. Use self raising or do as I usually do and use plain with baking powder.
Pro Tip – Why Bake with Plain Flour?
I’m often asked why I bake with plain flour and add a raising agent rather than use self raising.
First – I don’t bake that often, and the raising agent in the flour can go off. If you use a separate baking powder it is really easy to check that it is still fresh.
Secondly – My kitchen is tiny! By not using self raising flour, I gain some much needed cupboard space.
- Baking Powder – If baking with plain flour only. If you don’t bake very often or if your powder is past its expiry date, how to check your baking powder is fresh.
- Nutella – or your favourite chocolate hazelnut spread
How to make Nutella blondies – step by step
Preheat your oven to 180°C / 160° / Gas 4.
Prepare an 8″ / 20 cm square baking tin by lining it with baking parchment, and then greasing with butter or a light flavourless oil.
I prefer the foil backed parchment for lining tins. It is more expensive but it is so much easier to use, as it stays put when you fold it. If you use regular parchment those fold back clips are amazing for holding it in place.
Step One – Melt the butter, either in a saucepan on the hob or in a large bowl in the microwave. Don’t let it get too warm. You want it melted but not hot. Heating can cause problems when you come to add the egg.
Step Two – Next, add the sugar, vanilla and egg. Stir to combine everything well.
Helen’s Fuss Free Tip
If the butter was in the microwave for too long and is hot rather than warm, then stir in the sugar and vanilla. This should cool the butter so you can then add the egg.
Step Three – Add the flour, together with any other dry ingredients (baking powder and salt if needed). Beat these in well until you have a well-mixed, thick, glossy batter. The buttery mix does mean that you need to take time to ensure the flour is well combined with they other ingredients.
Step Four – Transfer the blondie batter to the baking tray. Give it a gentle shake to level the batter out. Smooth it out with a spatula and make sure the corners are filled.
Helen’s Fuss Free Tip
I find those fold back clips so useful to hold springy parchment in place. Try it and see what a difference it makes!
Step Five – Now warm the Nutella or other chocolate hazelnut spread in the microwave on a medium heat for up to 30 seconds to make it looser and easier to work. Then pour it on top of the blondie mix.
Swirl the Nutella across the surface of the blondie with the back of a spoon, so that you have an attractive pattern across the whole bake. The closer to the edges you get the Nutella, the flatter the bake will be.
Step Six – Bake for 25–28 minutes, until a papery crust forms on your Nutella blondie, the edges have risen (where there’s no Nutella!) and are slightly wrinkled. The centre will still be soft, barely set, and will wobble if you shake the pan gently.
If you don’t have a fan oven you may need to turn the pan halfway through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
Allow to cool and firm up for 10–15 minutes on a wire rack before cutting. The centre will carry on cooking as it cools.
Step Seven – Finally, when the bake is cool, cut your chocolate hazelnut spread blondie into squares, ready to serve. I find a 4 x 4 grid is perfect. A heavy, serrated knife is best for this job. I use a bread knife.
Storage
Your chocolate hazelnut spread blondies will keep well for about 5 days. Wrap them in the baking parchment, before sealing them in an airtight tub. For a just-baked experience, put them in the microwave for 10 seconds to warm. This will restore that delicious soft centre.
You can also wrap Nutella blondies well and freeze for up to 3 months.
Variations
- Add chocolate chunks and/or toasted hazelnuts for extra texture.
- For a delicious dessert, microwave for ten seconds and then top with ice cream and warm chocolate sauce.
Hints and tips
- If you want to double the recipe use a 13″ x 9″ baking pan. Your one bowl Nutella blondies will be a bit deeper and take slightly longer to cook.
- All brownie recipes contain a little more fat than your average cake. It is important to take time to stir the flour in well so that the fat and flour combine properly.
- Use real butter! Real butter has a much better flavour than its substitutes.
- Good vanilla is crucial to the flavour. Vanilla extract contains real vanilla, while essence is often synthetically made and contains little or no actual vanilla.
FAQs
It’s all down to the butter. The higher fat to flour ratio (compared to ordinary cakes) is essential to the classic brownie texture. It’s also important to take the bake out of the oven while you still have that slightly wobbly centre.
You can, but the soft brown sugar helps both flavour and texture, so I don’t advise it. Similarly, I think a stronger, darker sugar would lose some of the contrast with the chocolate hazelnut spread, though you could try it if you prefer.
Yes, absolutely. It shouldn’t make any difference.
You can buy chocolate spreads that do not contain nuts and have a very similar consistency to Nutella and other chocolate hazelnut spreads. These should work instead. You would lose the hazelnut flavour but they would still be good.
More recipes
- Nutella Brownies – just sensational
- Biscoff blondies – with Biscoff batter, swirls and topping this is a must if you love Biscoff. And added Lotus biscuits for even more biscoff flavour!
- Peanut butter blondies – a peanut butter batter, with swirls and topping, as well as added chocolate chips makes this the perfect peanut butter bake!
- Pumpkin Spice Blondies – a touch of autumnal spice
- Mini Egg Brownies – the perfect Easter treat
- Vanilla Traybake – easy and delicious
Easy Nutella Blondies
Ingredients
- 115 g butter (melted)
- 210 g light soft brown sugar
- 1 large eggs
- 1 tsp vanilla extract
- 125 g plain flour
- 1 tsp baking powder
- 1 pinch salt (optional, if using unsalted butter)
- 100 g Nutella or other chocolate hazelnut spread
Instructions
- Preheat your oven to 180°C / 160°C Fan / Gas 4. Prepare an 8" / 20 cm square baking tin by lining with parchment paper, and then greasing with butter or a light flavourless oil.
- Put the butter into a large bowl or jug, and melt in the microwave in 10 seconds bursts. Continue until the butter is melted but not too warm. Alternatively, melt the butter over a pan of simmering water on the stove top.115 g butter
- Add the soft brown sugar, vanilla and egg, and stir it in. If the butter is warm, hold the egg back and stir the sugar and vanilla in first, adding the egg after.210 g light soft brown sugar
- Fold in the flour (and baking powder and salt if using plain flour or unsalted butter). Mix until you have a thick glossy batter.125 g plain flour, 1 tsp baking powder, 1 pinch salt
- Pour the batter into the prepared baking pan. Give it a gentle shake to level it out.
- Warm the Nutella in a bowl in the microwave for up to 30 seconds on medium power. Don't overheat it.
- Put the Nutella on top of the batter in the baking tray and then gently spread it out into swirls.
- Bake for 25–28* minutes, until the blondies are set at the edges (which will have risen and become slightly wrinkled). There will be a shiny papery crust on top. The middle should be soft and still slightly wobbly. *If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
- Stand the tin on a wire rack and allow to cool for 10–15 minutes to firm up (the centre will continue to cook in the residual heat). The bake will be quite fragile at first so this cooling time is important.
- Cut the bake into squares and serve.
Notes
Storage
Your chocolate hazelnut spread blondies will keep well for about 5 days. Wrap them in the baking parchment, before sealing them in an airtight tub. For a just-baked experience, put them in the microwave for 10 seconds to warm. This will restore that delicious soft centre. You can also wrap Nutella blondies well and freeze for up to 3 months.Variations
- Add chocolate chunks and/or toasted hazelnuts for extra texture.
- For a delicious dessert, microwave for ten seconds and then top with ice cream and warm chocolate sauce.
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