Blondies are often called brownies without the chocolate. I actually didn’t know much about blondies until I started this blog. In general, I prefer brownies over blondies because I love chocolate.
But I thought blondies would be the perfect base for making a chewy Nutella treat. I’ve tried making Nutella brownies but the chocolate always seems to overwhelm the Nutella. I decided to experiment using a blondie base to solve this problem. Though the question remains, if I add Nutella, which is a chocolate hazelnut spread, to a blondie, can I still call it a blondie or is it now a brownie?
No matter what these are called, they are delicious. These were exactly what I hoped for. Nutella taste and super chewy. Much like the chewy texture of box mix brownies, a texture which I can never seem to achieve when making brownies from scratch.
Unfortunately, the middle of these sank in. It probably wouldn’t have been as apparent if I had used a 9 x 13 pan. But instead I baked it in my Baker’s Edge Brownie Pan. So instead of sinking all across the surface, the sinking middle section didn’t have anywhere to really go so each piece was uneven. Not the prettiest dessert, but it was so good I had to share it.
I’ll work on making a recipe that doesn’t sink in the middle, but I will definitely be making these again. These also got the FH’s seal of approval.
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups (packed) light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup Nutella
1 cup chocolate chips
1. Preheat the oven to 325°F. Grease a 9-by-13-inch baking pan.
2. In a small bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until fluffy and creamy. Beat in the vanilla and eggs. Add in the Nutella.
4. With the stand mixer on low speed, add the dry ingredients, mixing just until incorporated. Stir in the chocolate chips. Spread batter (it will be closer to the consistency of cookie dough) into prepared pan and use a spatula to smooth the top.
5. Bake for about 40 minutes, until a tooth pick inserted in the center comes out clean. Let cool completely before cutting and serving.
Adapted from Dorie Greenspan's Baking: From My Home to Yours
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