Nutella Stuffed Brown Butter Blondies
Amazing rich and indulgent brown butter blondies stuffed with nutella and sprinkled with sea salt. A recipe based off my most famous, life-changing cookie.
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A few years ago, Joanna from A Cup of Jo posted pictures to my most famous cookie I’ve ever put on my blog (Nutella-stuffed chocolate chip cookies!). Immediately my site crashed, and people came by the masses to make my so called “life-changing cookie”. It was easy to understand why: brown butter, brown sugar cookie dough, Nutella, chocolate chips, and sea salt; everything a cookie should be and so much more. It was the first cookie I ever baked my boyfriend and one of the reasons we fell in love (cookies can do that, you know!). The dough is rich and has a slight butterscotch flavor that I’m certain can’t be resisted.
Three years later and that Nutella-stuffed chocolate chip cookie is still my most popular recipe during the holidays, one that stands out on a healthy meal and wholesome dessert blog, and for good reason. This year Joanna asked me to share a recipe on her site with something chocolatey. I know how much she adores Nutella, so I decided on a new — and easier version — of my most famous cookie, except in bar form. This recipe requires no chilling of the dough, so you needn’t wait around forever to enjoy!
So what are these bars? Brown butter-brown sugar chocolate chip cookie dough with a layer of that lovable sweet nutella in the middle topped with another layer of brown sugar cookie dough. Bake until golden then generously sprinkle bars with sea salt. Absolute sweet and salty blondie perfection.
P.S. I made these last week and they topped all Christmas cookies out there. I figured I’d drop them here for you to make for any New Year’s festivities you might have coming up.
If you make them, be sure to tag #ambitiouskitchen on Instagram so I can see your creations. xo!
P.P.S. Okay, just one more pic because these are just too good. MAKE THEM! xo.
More indulgent desserts you’ll love:
Nutella Stuffed Brown Butter Blondies with Sea Salt
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup butter
- 2 cups dark brown sugar (light brown sugar works too)
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 16 tablespoons Nutella (1 cup)
Preheat oven to 350 degrees F. Line a 9x13 inch pan with parchment paper. A 7x11 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 so 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 min).
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 cookie 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 23-27 minutes or until edges begin to turn a slight golden brown. I like to undertake mine a little so they stay gooey and soft in the middle. Allow to cool on a wire rack for 20 minutes before cutting into bars.
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