Description
Decadent Nutella Stuffed Salted Caramel Blondies featuring a tender, buttery base swirled with rich Nutella and topped with luscious salted caramel sauce and a sprinkle of sea salt. Perfectly balanced sweet and salty flavors make these blondies an irresistible treat for dessert lovers.
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
Fillings and Toppings
- 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, leaving an overhang on the sides for easy removal of the blondies later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside to incorporate later.
- Combine Butter and Sugar: In a large bowl, whisk the melted unsalted butter and packed brown sugar until smooth and well combined, creating a rich, glossy base.
- Add Eggs and Vanilla: Crack in the eggs and pour in the vanilla extract, whisking thoroughly until the mixture is fully incorporated and slightly fluffy.
- Incorporate Dry Ingredients: Gradually fold the flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and ensure tender blondies.
- Layer Batter in Pan: Pour half of the batter into the prepared baking pan, smoothing it out evenly with a spatula to create an even base layer.
- Add Nutella Swirls: Spoon dollops of Nutella gently over the batter. Use a knife or spoon to swirl the Nutella into the batter slightly, creating marbled pockets of chocolate-hazelnut flavor.
- Cover with Remaining Batter: Pour the remaining batter over the Nutella swirls, smoothing out the surface to cover the entire pan evenly.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter for perfect doneness.
- Cool and Add Toppings: Remove the blondies from the oven and let them cool in the pan for about 10 minutes. Then, drizzle the salted caramel sauce over the top and sprinkle evenly with sea salt to enhance the flavor contrast.
- Final Cooling and Serve: Allow the blondies to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 9 squares and enjoy the rich, gooey treat.
Notes
- For best results, use room temperature eggs to ensure better mixing and texture.
- If you prefer extra gooey centers, bake closer to 25 minutes; for firmer blondies, extend baking to 30 minutes.
- Salted caramel sauce can be homemade for a fresh taste or store-bought for convenience.
- Parchment paper lining helps with easy removal and clean slicing.
- Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
