So, yesterday, for the very first time in my life, I finally tried Nutella.
This stuff is ridiculous. Ridiculously good. I’ve known about Nutella for a while now, and recently I’ve been seeing so many recipes on Pinterest that incorporate it so I finally decided to buy myself a jar. It’s a little more pricey than peanut butter so I almost put it back on the shelf, thinking I’d just make some Peanut Butter cookies instead, but the desire for one particular recipe pressed me to buy that jar. I had come across a recipe for Nutella & Cream Cheese Swirled Blondies by the Cookin’ Canuck, and I knew that I just had to buy the Nutella… and the bigger sized jar, at that (I get a little too caught up in looking at the unit prices… why spend 28 cents an ounce when you can spend 26, I’m sure I’ll find a way to use it all up somehow!)
I’m so glad that I did too, because Nutella is delicious and I plan to do a lot more baking with it.
Yeah, baking. Not spooning it out of the jar and straight into my mouth. Cause that would just be ridiculous ;).
The first time I tried this recipe it was a little too gooey for me; I love my desserts a little on the underbaked side but the middle almost wasn’t even holding it’s form, so I made a few edits and I think it’s just right now.
Just in case you’re not yet convinced that you need to make these right now, I’ll tell you that after I tweaked the recipe a bit I brought a batch into work and I have never had so many people ask me for a recipe. They disappeared SO fast!
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 10 tbsp unsalted butter, melted and cooled
- 1½ cups (packed) brown sugar
- 2 large eggs
- 4 tsp vanilla extract
- ¾ cup white chocolate chips
- 4 oz. cream cheese, softened
- ¾ cup Nutella (chocolate-hazelnut spread)
- 1 egg yolk
- Preheat oven to 350 degrees F. Grease and flour a 13×9 metal pan.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, whisk together melted butter, brown sugar, eggs and vanilla extract. Stir flour mixture into sugar mixture until just combined. Add white chocolate chips and stir to combine.
- In a medium bowl, stir together cream cheese, Nutella and egg yolk until completely combined.
- Transfer blondie mixture to prepared pan and spread evenly. Drop the Nutella mixture by tablespoonfuls over the blondie mixture. Using a butter knife, swirl in the Nutella mixture.
- Bake, rotating halfway through, until a toothpick inserted into the middle comes out with a few crumbs, 30 minutes. When testing, be sure to insert the toothpick into a section with blondie, rather than Nutella.
- Cool the blondies, in the pan, on a wire rack until completely cool, about 2 hours. Cut into squares and serve.