Nutella Stuffed Salted Caramel Blondies
I think this may just be the holy grail of Nutella Blondies I’ve ever made or tried in my lifetime…I swear. Fudgy, melt-in-your-mouth Salted Caramel Blondies…stuffed with Nutella. And no washing pans afterwards.
Welcome to the 756th Annual Hunger Games.
Am I serious? Yes. Totally and completely 100000000% serious. It’s just as hard looking at these photos as it was trying one and stopping there. Is it hot in here?
Actually. If I have to be completely honest…I didn’t need to hold myself back. My family are like vacuum vultures. They saw that epic Nutella ooze and ran to the kitchen, tripping all over themselves, shoving each other out of the way to get to the pan when I was done shooting. It really was like watching the Hunger Games over here in 3D with front row seats.
So, I can blame Instagram for these. Featuring something similar from an IG page called TheChocolateCorner (extreme chocolate porn) by The Sprinkle Project, I knew with my whole heart entire heart and soul I had to make something similar.
And after 2 attempts, I hit it. I got it. Only, these are flavoured with Salted Caramel. Like, the real stuff. No store bought nothings. And so quick and easy to prepare I honestly didn’t think it would take 5 minutes to make a kick ass salted Caramel sauce! Definitely a sometimes treat…and a one-or-two-blondies-at-a-time thing. Well, if you’re watching your weight anyway.
And then, like a real Nutella addict, I squeezed ’em until Nutella came oozing out. Lord have mercy. These had us all weak at the knees, just like that Nutella Stuffed Deep Dish Cookie…only fudgier spiked with Salted Caramel.
Why are there only 3 in these shots? Because the other 13 were being torn apart by husband and children.
And then, my daughter tried to swipe this one mid-shoot. In other words, these were a huge HIT!
Nutella Stuffed Salted Caramel Blondies
Weight Watchers: 5pp per Blondie!
Ingredients
Salted Caramel Sauce: *(See Notes)
- 1/2 cup brown sugar
- 2 tablespoons light/reduced fat butter
- 3 tablespoons cooking cream (I used Philadelphia reduced fat)
- 1/4 teaspoon sea salt
Blondies:
- 1/2 cup light/reduced fat butter , softened
- 1 cup brown sugar , packed
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1 1/2 cups plain flour (or all purpose)
- ¼ teaspoon salt
- 12 teaspoons Nutella
Instructions
- Preheat oven to 175c | 350F. Line a 7x10-inch baking pan with baking/parchment paper. Set aside.
For Caramel:
- Add brown sugar to a small nonstick saucepan over medium-high heat. Stir with a wooden spoon until sugar begins to melt.
- Lower heat and add butter, 1 tablespoon at a time, continuously stirring until melted and smooth.
- Remove from heat and slowly stir in cream and salt until caramel is smooth and glossy.
- Allow to cool slightly
For Blondies:
- Cream together butter and sugar until light and creamy. Add in eggs and vanilla. Whisk again until smooth. Add in the flour and salt, mixing slowly until just combined. Gently fold in the caramel sauce until it has swirled trough the batter and pour half of the batter into the prepared baking pan.
- Drop teaspoonfuls of Nutella onto the batter in a single layer. Spread lightly with the back of a metal spoon (or your fingertips). Cover evenly with remaining batter.
- Bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Wait 10 minutes before transferring onto a wire rack to cool before slicing. (I slice mine while still warm for the 'Nutella ooze' effect).
Trexlor Boyer says
Great recipe! Very easy to make and tastes great! If anyone’s reading this before they make these, make sure to add lots of Nutella. It can easily get lost between the blondies so that you can’t taste it very much. Don’t be shy!
kady phipps says
Could you make these without the Nutella and caramel sauce so they are just plain blondies?
Claire says
I have been cooking and baking for 40+ years and have never heard of cooking cream? Whipping cream? Heavy cream? Or is it a different product altogether?
Karina says
35% Cooking cream is thickened with stabilizers and emulsifiers to make sure it doesn’t curdle or split when exposed to heat, acid or alcohol. It is the texture of sour cream when chilled but with a pure, slightly sweet, creamy taste. When heated or added to hot foods it melts to a velvety pouring consistency. We have this here where I live but I am not sure if it is in most countries/cities. You are also welcome to use heavy cream or whipping cream for the substitute.
Nat says
Taste amazing!
Therese says
If I want to use store bought caramel sauce, how much should I use? I tried making the caramel sauce but had no luck. But the recipe is absolutely fabulous. My husband hates nutella and literally ate 1/2 the pan of these!!! Thank you.
Karina says
Hi Therese! I’d say 3/4 cup of caramel should be perfect!
Alexander says
Ive never baked and just made a double batch of these for my office. Sure they didn’t turn out neat but they are damn good…Thanks!
Laura says
Could I use a store-bought caramel instead of making that too? And if I wanted to halve the recipe, how long should I bake it for?
Karina says
Yes you could. As for baking time, reduce it down to half and check them to see if they’re done before removing them from the oven.
Vera says
Hey! must say.. these were my first try of your blog. I made a batch and took this to work (yes we all get along enough for them to deserve to try this, and plus i was afraid i’d eat them all by myself!) and EVERYONE loved this ! i will bake these again. But I had a tough time spreading the Nutella on the batter, does that happen? so mine werent as perfect as these and for that reason didnt have as much nutella inside. Do you have any suggestions?
Anyways, love this! love to check my email and see pictures of beautiful and SO yummy looking food! Congrats!!! aaand your writing is very amusing! 😛
Karina says
Hi Vera! I’m so so happy you liked these! As well as everyone else! Wow what a blessing to work with you! All I can suggest is: did you melt the Nutella so I was runny enough to spread over the base layer? Either way I’m happy you tried them! Thank you for commenting!
Brittany says
I’d love to make these today but unfortunately don’t have cream. is there I substitute I can use (I have buttermilk and yoghurt?) and if so how much of it? I made your apple chai muffins a few nights ago and they were a huge hit with my friends! thanks for your help.
Karina says
Hi Brittany! I’m so happy to hear you liked the muffins! So awesome. And you’re very welcome 🙂 For this recipe, I’d suggest replacing the cream with 2 tablespoons of milk to keep the sauce caramelised! I hope you like these! Enjoy the rest of your week 🙂 Xxx
nada says
Have you tried substituting applesauce for butter / oil ? Do you think it would come out good?
Karina says
No I haven’t Nada, although in my experience when substituting apple sauce into the actual blondie batter, the result is a ‘cake-ier’ blondie as appose to a fudgy blondie, but you can definitely try and see how you go? I wouldn’t substitute it in the salted caramel sauce.
Kelsey (@alittlerosemary) says
Oh jeez- this looks fantabulous. Nutella FTW
Karina says
Thank you Kelsey! Nutella hands down wins every hear…every time 😀 Xx
Giramuk's Kitchen says
This. Is. Amazing!
I am mad at myself for not getting a bottle of Nutella this week to make this! I’m adding it to next weeks to make things!! I only ever buy Nutella if I know I am making something with it… because there is a tendency for it disappear by the spoonful!
I’ll make some Ice cream to go with it too! 😀
Karina says
Sounds delicious! Please, let me know if you do try them! I’d love to hear what you think Xxx
cleobuttera says
Oh dear God!!! What are you trying to do to me?! These look beyond delicious! Why?! I mean Why?! Why do you insist on combining all of my favorite things in one torturing dessert. I mean blondie. Salted caramel. Freakin’ Nutella! I’ll be daydreaming of this till the day it gets in my mouth.
Karina says
Hahaha right? I knew you’d love this one! Thank you girl! Coming from the Nutella Queen herself…I’m honoured!
Wendy says
Hi Karina, I think you’ve left out a step in the instructions…in step 1, you’ve spread half the batter but nowhere does it say to top it with the rest (which I assume is what you’d do). Sounds delish!
Karina says
Haha I was so excited to hit the post button Is wear I read through everything about 10 times before posting! Thank you so much for letting me know! It’s all fixed now. And yes, your assumption is right on target 🙂 Xx