Easy Nutella Blondies

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A pile of delicious nutella swirled chocolate hazelnut blondies with a jar of Nutella behind.

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These fuss-free chocolate hazelnut spread blondies are a little luxury that costs you next to no effort. There's minimal washing up and no mixer involved, but that pretty Nutella swirl makes them look downright fancy and they taste divine!

Servings: blondies

Author: Helen Best-Shaw

Prep Time5

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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.