How is everybody’s day been so far? Mine has been great and I can tell you yours is going to get a lot better with these Nutella White Chocolate Blondies! Soft and delicious white chocolate blondies filled with pockets of ooey, gooey Nutella… How does that sound?
I fell in love with these blondies and I know you will too! The sweetness from the white chocolate in the blondies balances perfectly with the gooey, richness of the Nutella to create perfect harmony on your taste-buds.
I posted about these White Chocolate Blondies just over a month ago and since then I wondered how I could jazz them up. Of course there are many ways to jazz up these blondies.
In my opinion, the white chocolate blondie is – although great on its own- a great base for any sort of additions you may like. I just happened to have some Nutella on hand and decided to try a little experiment.
I personally love gooey baked goods. In fact – generally speaking – the gooier the better! Slightly under-baked blondies with runny Nutella is nothing short of heaven for me. When I’m not baking for a crowd or trying to take nice photos, I will often just dig a fork right into the center of a pan and enjoy the gooey mess of deliciousness. I’m not the only one who does this, right?…. Right?….
Instead of just blobbing the Nutella in the blondie, I froze the Nutella in little blobs on a tray. This is to prevent the Nutella from cooking and spreading trough the blondie as it cooks. Instead what we’re left with is the lovely gooey pockets of Nutella all through the blondie that I – and I’m sure you will – love.
- 75g Butter
- 125g White Chocolate
- 1 Egg
- 1/4 Cup Brown Sugar
- 1/2 Cup Sugar
- 1 Tsp Vanilla Essence
- 1 Cup Flour
- 1/4 Tsp Baking soda
- 10 Tsp Nutella
- Line a tray with non stick paper and place 10 blobs of Nutella on the tray and place in the freezer for at least an hour.
- Preheat the oven to 180°C and line an 8"x8" pan with baking paper.
- Melt the butter and white chocolate together.
- Beat the egg, brown sugar, sugar and vanilla essence together until light.
- Mix in the chocolate mixture.
- Mix in the flour and baking soda.
- Add the frozen Nutella blobs and pour into the pan.
- Bake for 25-30 minutes.
- If you want the blondie gooey, check it at 20 minutes and if the sides and top is crisp but the middle wobbly, take it out.
These did not last long in my house. I probably ate at least half the pan in about 10 minutes flat. They’re so good! They’re also great the next day, lightly heated in the microwave to melt all the lovely gooey chocolate. Ah, heaven!