Line a small baking sheet with wax paper and clear out some space
in your freezer. Measure 1 cup of Nutella. Use 2 spoons to divide
the Nutella into about 12 dollops on the wax paper, each one about
2 or 3 teaspoons. It doesn't have to be exact. Place the sheet in the
freezer while you make the blondies.
Preheat the oven to 350 F. Line an 8x11x2 inch baking dish (2
quart) with parchment paper, or grease well.
In a small saucepan, melt the butter over medium heat. Stir
occasionally until the foam starts turning golden and the mixture
smells nutty. Remove from heat and pour immediately into a mixing
bowl.
Stir in the brown sugar and cream cheese. Beat for about 2 minutes,
until slightly fluffy.
Add the vanilla, then the eggs. Beat well, scraping the sides.
Add the 2 cups of flour but don't mix it in. Use a small spoon to stir
the baking soda and salt into the flour, then mix the flour into the
batter. Stir until just combined.
Add the 1/4 cup Nutella and swirl it with a rubber spatula. Don't stir
it in all the way, leave some streaks. Pour into the prepared 2-quart
pan, spreading to the edges.
Remove the Nutella from the freezer. Use your fingers to push each
dollop of Nutella into the dough. Distribute them evenly. Smooth
the dough over the Nutella with a spatula.
Bake for 27-30 minutes, until golden brown on top. The edges
should be very set. If the center still seems gooey but the top edges
of the crust are starting to get dark, take it out.
Cool completely. Lift the parchment paper out of the pan and cut
into bars.
Originally Submitted
2/23/2015
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