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Bready or Not Original: Nutella-Swirled Blondies

Simple, delicious blondies with a core of Nutella. Delicious and easy to make!
Course: Breakfast, Dessert, Snack
Author: Beth Cato

Equipment

  • 13x9 pan
  • aluminum foil
  • nonstick spray
  • uneven spatula

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter (1 1/2 sticks) softened
  • 1 1/4 cups white sugar
  • 1 1/4 cups brown sugar packed
  • 2 teaspoons vanilla extract
  • 3 large eggs room temperature
  • 12 ounces Nutella or similar hazelnut spread

Instructions

  • Preheat oven to 350-degrees. Line 13x9 pan with wide aluminum foil and apply nonstick spray or butter.
  • In a small bowl, mix together the flour, baking powder, and salt. Set aside.
  • In a mixing bowl, beat together the butter, both sugars, and vanilla to create a smooth batter. Beat in eggs, one at a time, followed by the flour mixture. Dollop about 2/3 of the dough in the pan; dough will be sticky, making it tricky to even out without smearing away the nonstick coating.
  • Spread Nutella on top and to the edges. Add dollops of remaining dough. Use a knife to swirl layers together.
  • Bake until evenly golden brown and set in the middle, 28 to 32 minutes. Cool completely at room temperature or chill before cutting. Blondies keep for up to 3 days in a room temperature sealed container.

OM NOM NOM!