Nutella-Stuffed Blondies

Nutella-Stuffed Blondies

We’re finishing our month of chocolate desserts with an insanely delicious one from Monique of Ambitious Kitchen. Rich chocolate chip cookie dough, gooey Nutella and sea salt come together to create the ultimate dessert. Here’s how to whip up these blondie bars…

Brown Butter Nutella Blondies
by Monique Volz of Ambitious Kitchen

My recipe for Nutella-stuffed chocolate chip cookies, which I published over four years ago, is still one of my most popular holiday treats. I can think of five delicious reasons: brown butter, brown sugar cookie dough, Nutella, sea salt and chocolate chips. They’re everything a cookie should be and so much more. They were also the first cookie I ever baked my boyfriend and one of the reasons we fell in love (cookies can do that, you know!).

This year, I wanted to share an updated — and easier — version of those cookies, this time in bar form. This recipe requires no chilling of the dough, so you don’t have to wait around forever to enjoy it.

P.S. I made these last week and they topped all holiday cookies out there. Enjoy!

Nutella-Stuffed Blondies

You’ll need:

1 cup butter
2 cups dark brown sugar (light brown sugar works too)
2 eggs
1 tbsp vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 cups semi-sweet chocolate chips
16 tbsp Nutella (1 cup)
Sea salt for sprinkling

Preheat oven to 350F. Line a 9 x 13 inch pan with parchment paper. (A 7 x 11 inch pan will also work well.)

Melt butter in a saucepan over medium-high heat. The butter will begin to crackle and foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 10 minutes. It is VERY important to let the butter cool. Please do not skip this step.

With an electric mixer, mix the brown butter and sugar until thoroughly blended. Beat in the eggs and vanilla until well combined, smooth and creamy (about 1 minute). Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

Divide the cookie dough batter in half. Spread half of the dough onto prepared pan, patting towards the edges. Try to make sure that the batter is evenly distributed; it’s going to seem like a thin layer but they will bake up and be glorious.

Drop Nutella by tablespoonfuls on top of first layer of cookie dough. You’ll want to do this all around the pan, leaving a small amount of space on the edges. Next, spread Nutella with a spatula so that it’s in an even layer on top of the cookie dough. Top Nutella with remaining batter, making sure Nutella is completely covered. Tip: I drop a handful of cookie dough in different areas on top of the Nutella, then use my hands to pat the cookie dough into an even layer.

Bake for 23 to 27 minutes, or until edges begin to turn a slight golden brown. I like to underbake mine a little so they stay gooey and soft in the middle. Sprinkle with sea salt. Allow to cool on a wire rack for 20 minutes before cutting into bars.

Nutella-Stuffed Blondies

Thank you so much, Monique! We can’t wait to make these.

P.S. More sweet recipes, including four-ingredient fudge and Nutella brownies.

(Recipe and photos by Monique Volz. Thanks to Stella Blackmon for helping with this series.)

  1. Ahh these look amazing! Cup of Jo team — it would be so helpful if there were a Print Recipe feature (or just a download of a PDF of the recipe) so I can easily print this out and make it at home! :)

  2. Waw that looks so delicious..

  3. Thanks Joanna for sharing the great recipe with us. I should make it by myself.

  4. Nutella-Stuffed Blondies are one of the greatest I ever eat before.

  5. I love strawberries so can I use strawberry sauce instead of Nutella?

  6. Jen says...

    Do you have a recommended conversion for using coconut flour vs regular flour for this recipe?

  7. Elizabeth says...

    Just waited the longest 20 minutes ever for these to cool and it was so worth it!

  8. Mou says...

    I made these yesterday night it’s really delicious and yummy. I had tried with Nutella for first time. Thanks for share.

  9. Jennifer says...

    I made these delicious and super easy blondies the other night and they were delicious. Used only about half the Nutella called for, but it was more than enough. They are best served warm. Thanks Jo!

  10. Jennifer says...

    Just made these tonight and they are amazing! Thanks for sharing!

  11. JB says...

    These look terrific! Do you think it would work well to halve the recipe and bake it in an 8×8 pan?

  12. You really can’t go wrong with Nutella stuffed anything, can you? It’s funny how the spread I used to eat occasionally as a child is now so popular. I’m going to have to try this recipe – looks delish :) Hope you guys had a great Christmas, Jo!

  13. These look absolutely amazing. I will definitely be baking these during the holiday. Thank you for sharing.

  14. Lucy says...

    OH MY GOODNESS. These look amazinggggg. Thanks for sharing, these look gorgeous. I want to try these.
    Lucy xoxo

  15. Looks so good! If I wasn’t two days post partum, I’d make these right now! (As it is, I better just rest up and enjoy the Christmas treats I pre-made and put in my freezer!)

  16. These look so good! I’m having a baby in a couple weeks and everyone’s telling me I should bring cookies for the nurses…this might be the winning recipe! I hear baking is a good distraction in early labor…

  17. These look incredible. My mouth is literally watering just looking at the photos. Adding these to my recipe box immediately.

  18. Kate says...

    Ohhhhh I’m making these today!

  19. I love ambitious kitchen, everything she makes looks incredible!! And she’s a Chicago girl! These look incredible – as I’ve said before, it’s perfect that the month of chocolate recipes coincides with my 9th month of pregnancy :)


  20. Kelly says...

    My prepared pan, do you mean buttered pan?

    • Kelly says...

      *By prepared pan

    • Joanna Goddard says...

      sorry for the confusion! it means the pan lined with parchment paper. thanks!