Nutella Blondies are here. Making them is loads of fun and eating them is even more fun. This recipe combines very few ingredients to make what is probably going to become one of your favorite desserts ever.
What are blondies ?
It is exactly how it sounds. Blondies are brownies that substitutes the cocoa for vanilla to make a delicious vanilla-based dessert bar. Blondies dough is essentially a cookie dough. Which makes blondies nothing but a thick and decadent cookie.
Blondies are baked in a pan, usually 8×8 or 9×9, in a manner that is reminiscent to that of the baking of traditional brownies. Similarly, they are cut into squares and can be served with sundae’s or with a drizzle of hot fudge. However, they are just as good on their own.
Nutella Blondies differ in the sense that they do contain a swirl of chocolate in them. That does not into brownies though, as the base is still very much made out vanilla and the Nutella only provides contrast and adds a much welcome depth of flavour.
Your Key Ingredients
Just like brownies, you’re going to need your basics : sugar, eggs, butter, flour and baking soda.
White sugar is essential to this recipe as it makes blondies chewier. While it is technically dry, white sugar melts and helps add a chewier blondie. You can also use brown sugar only, or a mix of both. Just know that brown sugar makes for a “wetter” batter that becomes fudgier when baked. For this recipe, I used a mix of both sugars.
Eggs: add structure thanks to its protein content. When mixed with starches like flour, eggs act as an essential building block as they add moisture and texture. However, adding too many eggs can produce the opposite result by making your blondies chewy and tough.
Butter is the richness and decadence provider in any baked dish. In these blondies, butter gives richness, tenderness and structure. Butter also has a melting point that is somewhat close to body temperature, which contributes to creating that “melt in your mouth” feel.
Baking soda when added to the blondie batter releases carbon dioxide (CO2) which helps leaven our blondies. Baking soda generally reacts to acidic ingredients like vinegar, sour cream or lemon juice. However, because there is very little acidity in this recipe, baking soda gives just a tiny reaction, helping the blondies fluff up just a little without radically changing their structure.
How to make Nutella Blondies
Super Decadent Nutella Blondies
- Preheat your oven to 350F. Grease and line a 9" square brownie pan.
- In a large bowl or stand mixing bowl, add coconut oil, vanilla extract and sugars. Using a hand mixer or a stand mixer, mix at medium speed for 3-4 minutes or until all sugar has dissolved. Add in your eggs one at a time and whisk for another 2 minutes.
- In a separate bowl, mix your flour and salt and add them to your stand mixer bowl. Fold in mixture by hand first until flour is more or less incorporated.Stand mixer: attach cake paddle to your stand-mixer and allow it to mix your batter at medium-low speed for about 3 minutes. Hand mixer: Mix for medium-low speed for about 1 minute.
- Transfer batter into to baking pan and spread around, pushing it down slightly with a spatula. On top of your blondie batter, dollop 1 tbsp at a time of Nutella. Drag the spoon through the Nutella and the batter to swirl it. Don't over do it as the Nutella is not meant to be evenly spread across the batter. Note: The batter won't spread easily like a cake batter would.
- Bake for 40 minutes in the middle rack of the oven. Take your pan out and let it cool down completely for at least 30 minutes. Take your blondies out of the pan and allow them to cool down for another 10 miunutes before cutting.