My family loves Nutella. It reminds me of my favorite chocolate from Godiva – the open oyster. Unfortunately, they don’t seem to be sold in any of their boxed chocolates. Sigh.
This recipe is exactly like my blondie recipe, but instead of just a plain jane river of chocolate, it has a river of nutella swirled in the batter before getting baked off.
Yum. Yum. And Yum. These are in fact, moist and dense, and downright “parbaked” according to my husband. Why yes, yes they are. Otherwise, they’ll be dry and sad. And you don’t want your little blondies to be sad.
Nutella Swirled Blondies Adapted from Debbie Macomber’s Cookbook
2 sticks unsalted butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon coarse kosher salt
2 cups semisweet chocolate chips
1/2 – 3/4 cup Nutella
Preheat the oven to 350 degrees.
Line a 9 x 13 inch pan with foil, and spray with nonstick spray. Set aside.
In a large glass bowl, microwave the butter until almost completely melted. Add the sugars and beat until incorporated (about 1 minute).
Add the eggs, vanilla, and salt – beat until light in color. Add the flour and beat just until combined, then stir in the chocolate chips.
Pour the batter into the prepared pan and drop Tablespoons of Nutella all over the top of the dough. Then using a knife, swirl* in Nutella until you’re happy, and bake for about 25-30 minutes. The top will look crackly and lightly browned. Cool completely in pan.
*Keep in mind you don’t want to over swirl – you want distinct rivers of Nutella!