Easy Nutella Blondies (Soft, Fudgy & One Bowl)

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These easy Nutella blondies are soft, fudgy, and packed with rich chocolate hazelnut flavour. Made in one bowl with simple ingredients, they’re the kind of quick bake that feels indulgent but couldn’t be easier to pull together.

You’ll also love my white chocolate blondies, biscoff blondies, easy brownies, and chocolate biscuits, or these indulgent brownie cookies.

Why this Nutella blondie recipe works

One bowl, no fuss: Everything comes together quickly with minimal cleanup.
Soft and fudgy texture: Perfect balance between chewy edges and a soft centre.
Nutella does the heavy lifting: Built-in flavour means fewer ingredients, bigger payoff.
Reliable, no-fail bake: Straightforward method with consistent results.

Ingredients overview

Butter: Provides moisture and richness, creating a tender crumb.
Demerara or Brown Sugar: Adds a deep, caramel flavour and keeps the blondies moist.
Eggs: Bind the ingredients together and add structure to the blondies.
Plain Flour: Gives structure to the blondies and balances the wet ingredients.
Nutella: The star ingredient, giving these blondies their rich chocolate hazelnut flavour without needing extra chocolate.

Be sure to check out the full recipe and ingredient list below

How to Make Nutella Blondies

Prep the pan
Preheat the oven to 180ºC and line a 23cm (9-inch) square baking pan with baking paper.
Whisk the eggs and sugar
In a medium bowl, whisk the eggs and sugar together until well combined.

Add the butter
Melt the butter in a small saucepan or in the microwave, then let it cool slightly. Pour it into the egg mixture and whisk until smooth.
Add the flour
Add the flour and mix until fully combined. The batter will be very thick, which gives these easy Nutella blondies their soft, fudgy texture.

Swirl in the Nutella
Spoon the batter into the prepared pan and smooth the top. Add spoonfuls of Nutella over the surface, then use a knife or skewer to swirl it through the batter for that classic chocolate hazelnut blondie finish.
Bake
Bake for 25 to 30 minutes, or until the blondies are set with a light crackly top. A knife inserted into the centre should come out with a few moist crumbs.

Cool and slice
Leave the blondies to cool completely in the pan before slicing into 9 squares. This helps them set properly and keeps the texture soft and chewy.

Chef’s expert tips for Nutella blondies

Here are a few simple tips, drawn from my training and kitchen experience, to help you get the best results every time.

Don’t overmix the batter: Once you add the flour, mix just until combined. Overmixing will make the blondies dense and tough instead of soft and fudgy.
Use room temperature eggs: This helps the batter come together smoothly and evenly, giving you a better texture in the final bake.
Let the butter cool slightly: If the butter is too hot, it can scramble the eggs. Warm—not hot—is what you’re aiming for.
Swirl, don’t fully mix the Nutella: Keep visible swirls on top rather than mixing it all through. This gives you that classic chocolate hazelnut blondie look and pockets of rich flavour.
Don’t overbake: The centre should still be slightly soft when you take them out. They’ll continue to set as they cool, giving you that perfect chewy, fudgy texture.
Line your pan properly: Leave a little overhang with the baking paper so you can lift the blondies out cleanly once cooled.
Cool completely before slicing: This is key. Cutting too early will make them fall apart and lose that clean, bakery-style finish.

Storing Nutella Blondies

Store the blondies in an airtight container at room temperature for up to 4 days. They’ll stay soft and fudgy, especially if slightly underbaked.
For longer storage, freeze in a sealed container for up to 3 months. Defrost at room temperature or warm briefly in the microwave to bring back that soft, gooey texture.

FAQ’s

Why are my blondies dry?

This usually means they’ve been overbaked. Nutella blondies should be slightly soft in the centre when you take them out—they’ll firm up as they cool.

Can I make these blondies in one bowl?

Yes—this is a true one bowl recipe. You can melt the butter, mix everything together, and bake all in one bowl for easy cleanup.

Can I double the recipe?

Yes, you can double the recipe and bake it in a larger pan. Just keep an eye on the baking time, as it may need a few extra minutes.

Can I add chocolate chips or nuts?

Absolutely. Chocolate chips, chopped hazelnuts, or even white chocolate all work really well in this easy blondie recipe.

How do I know when blondies are done?

The edges should be set and the centre should still be slightly soft. A knife or skewer should come out with a few moist crumbs, not completely clean.

More Sweet Recipes

The BEST Nutella Brownies

Rich and Decadent Easy Chocolate Brownies

The BEST White Chocolate Blondies (Thick and Chewy)

Rich and Fudgy Easy Pecan Brownies

One Bowl Triple Chocolate Brownies

The BEST Fudgy Chewy Brookies

If you tried any of these recipes, please let me know in the comments below, and leave a star rating while you’re there!
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