Description
These Nutella Stuffed Salted Caramel Blondies are decadent, chewy blondies filled with rich Nutella swirls and topped with a drizzle of salted caramel sauce and a sprinkle of sea salt. Perfectly balanced between sweet and salty, they bake up golden and moist for a delightful treat that’s sure to satisfy any sweet tooth.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Filling and Topping
- 1/2 cup Nutella
- 1/4 cup salted caramel sauce (store-bought or homemade)
- 1/4 teaspoon sea salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, making sure to leave an overhang for easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Combine Butter and Sugar: In a large bowl, whisk the melted unsalted butter and packed brown sugar until the mixture is smooth and fully combined.
- Add Eggs and Vanilla: To the butter-sugar mixture, add the eggs one at a time along with the vanilla extract, whisking until the batter is smooth and the ingredients are fully incorporated.
- Incorporate Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and ensure tender blondies.
- Layer Batter: Pour half of the batter into the prepared baking pan and smooth it evenly with a spatula.
- Add Nutella Swirls: Spoon dollops of Nutella over the batter layer and use a knife or spoon to gently swirl it into the blondie batter for pockets of rich chocolate-hazelnut flavor.
- Top with Remaining Batter: Pour the remaining half of the batter over the Nutella layer and smooth it out evenly to cover the swirls completely.
- Bake Blondies: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter, indicating they are perfectly baked.
- Cool and Add Toppings: Remove the blondies from the oven and allow them to cool in the pan for 10 minutes. Then drizzle the salted caramel sauce over the top and sprinkle lightly with sea salt to enhance the flavors.
- Serve: Let the blondies cool completely before lifting them out using the parchment overhang and cutting them into 9 squares. Enjoy the gooey, Nutella-stuffed, salted caramel-topped blondies!
Notes
- Ensure not to overbake to keep the blondies moist and chewy.
- Use room temperature eggs for better batter incorporation.
- You can make salted caramel sauce at home or buy a good quality store-bought version.
- If you prefer less sweetness, reduce the brown sugar slightly.
- To store, keep blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
