This post may contain affiliate links. Please read our disclosure policy.
I think this may just be the holy grail of Nutella Blondies I’ve ever made or tasted in my life. They’re fudgy, melt-in-your-mouth salted caramel blondies stuffed with rich swirls of Nutella that practically ooze happiness.
The best part is you won’t even have to wash a single pan after baking. These Nutella Blondies are gooey, golden, and dangerously easy to fall in love with, sweet comfort in every square.
What Makes This Recipe So Good
These Nutella Blondies are everything you want in a dessert bar: gooey in the center, chewy at the edges, and packed with pockets of melted Nutella that make every bite a dream. The balance of buttery sweetness and hazelnut richness turns a classic blondie into something truly special.
What sets this Nutella blondies recipe apart is how effortless it is. No fancy equipment, no complicated steps, just a simple batter that bakes into golden perfection. You can even make them ahead and reheat for that fresh-from-the-oven magic. One pan, pure comfort.
What Goes Into Nutella Blondies
These Nutella Blondies are rich, gooey, and loaded with swirls of Nutella and salted caramel. Every ingredient works together for that perfect chewy, buttery bite.
- Brown Sugar: Adds a deep, caramel-like sweetness and keeps the blondies moist and chewy.
- Butter: Softened butter gives the batter its rich, melt-in-your-mouth texture and helps create that golden crust.
- Nutella: The star of the show… those creamy swirls bake into pockets of chocolate hazelnut goodness.
- Sea Salt: A pinch balances the sweetness and enhances the caramel and Nutella flavors beautifully.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Nutella Blondies
- Preheat and Prepare: Preheat your oven to 175°C (350°F). Line a 7×10-inch baking pan with parchment paper and set aside.
- Melt Sugar: In a nonstick saucepan, add brown sugar over medium-high heat. Stir gently until it begins to melt.
- Add the Butter: Lower the heat and stir in the butter, one tablespoon at a time, until it melts completely and forms a smooth mixture.
- Finish the Caramel: Remove from heat, then slowly whisk in the cream and salt until the caramel becomes smooth and shiny. Set aside to cool slightly.
- Mix the Base: In a large bowl, cream together butter and brown sugar until light and fluffy. Add eggs and vanilla, then whisk until smooth.
- Combine and Swirl: Add the flour and salt, mixing just until combined. Gently fold in the caramel sauce to create ribbons throughout the batter.
- Add the Nutella: Pour half the batter into the prepared pan, then drop teaspoonfuls of Nutella over the surface. Spread lightly, then cover with the remaining batter.
- Bake: Bake for 25 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes before transferring to a wire rack, then slice while warm.
If you’re planning a little indulgent spread, these Nutella Blondies pair beautifully with Creamy Garlic Mushroom, a savory side that adds an earthy balance. For something cozy yet refreshing, try them after a comforting bowl of Creamy Pumpkin Soup. And if you’re going all out, finish the meal with a slice of Garlic Cheese Bread.
Tips For Making Nutella Blondies
- Warm your Nutella Blondies for a few seconds in the microwave before serving. It brings back that gooey, fresh-from-the-oven texture that makes them impossible to resist.
- Let the caramel cool just a little before swirling it into the batter so it stays thick and gives you those beautiful ribbons on top.
- Line your pan with parchment paper that hangs over the sides. It makes lifting and slicing the blondies so much easier, and way less messy.
- Take them out of the oven while the center still looks slightly soft. They’ll keep cooking as they cool, giving you that perfect fudgy bite.
Recipe FAQ’s
Yes, absolutely. If you’re short on time, a good-quality store-bought caramel sauce works just fine. Just make sure it’s thick enough to swirl without sinking into the batter.
They’re ready when the edges look golden and the center is just set but still soft to the touch. Overbaking will make them cakey instead of fudgy.
Yes, just reduce the added salt slightly so the flavor stays balanced. Salted butter actually enhances the Nutella and caramel flavors nicely.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Nutella Stuffed Salted Caramel Blondies
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 large 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 175℃ | 350℉. 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).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Hi Therese! I’d say 3/4 cup of caramel should be perfect!
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!
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?
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.
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! 😛
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!
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.
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
Have you tried substituting applesauce for butter / oil ? Do you think it would come out good?
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.
Oh jeez- this looks fantabulous. Nutella FTW
Thank you Kelsey! Nutella hands down wins every hear…every time 😀 Xx
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! 😀
Sounds delicious! Please, let me know if you do try them! I’d love to hear what you think Xxx
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.
Hahaha right? I knew you’d love this one! Thank you girl! Coming from the Nutella Queen herself…I’m honoured!
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!
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