What's better than a fudgy, dense, chewy blondie? The same thing but Nutella blondies!!! These are so easy, and fudgy but that Nutella situation really does bring them next level. The best part is that you only need 1 bowl, and 5 ingredients and they're all from Aldi!!!
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- demerara sugar
- Nutella (Nutoka- the Aldi version)
Step by step how to
One bowl is all you need for these simple blondies.
- Add the sugar and eggs to a bowl and mix them well.
- Melt the butter in a small saucepan or in the microwave. Gently, pour the butter into the eggs and sugar.
- Whisk them well.
- Weight the flour into the bowl and mix it into the mix. The mix will get really thick. Like really, really thick!
- *Be sure to mix them well so that the butter doesn’t separate.
- Once the batter is very well mixed, sprinkle with some sea salt if you’ve got it!
- Pour everything into a square tin lined with baking paper.
- Spoon large dollops of Nutella onto the blondie mix and use a toothpick or a knife to swirl the Nutella throughout the mix.
- Bake in the preheated oven until the blondies are just set. About 30 minutes. The top of the blondies will be lightly golden and the edges will be just starting to crack.
- Leave to cool (in the pan) for at least an hour before you cut into squares. I like my blondies large, so I use a 9x9 inch square pan and cut my blondies into 9. They are definitely large enough to share at that size.
Nutella blondie pro-tips
- Using brown sugar- The brown sugar is the key to making the perfect blondie. BUT… the type of brown sugar doesn’t matter. If you use a dark brown sugar these blondies will be a dark and rich blondie with a slight caramel flavour.
- I’ve used demerara for these blondies because that’s what my local Aldi had and they turned out perfect (if I do say so myself).
- The brown sugar also really helps with the soft and chewy texture.
- Salted! Most recipes will tell you that you should always bake with unsalted butter. Here’s the thing, I find that a little unrealistic… especially at this time. Savvy Bites is always about trying to make life simpler and save you money in the kitchen. So, at this time, and every other time, I’m only stocking one kind of butter in my kitchen and it’s always salted!
- Melting the butter creates the thick and fudgy texture these blondies are famous for. The creaming method just doesn’t do this recipe justice and creates a harder blondie.
- All baking benefits from the use of salt. It’s the thing that makes fruit sweeter, chocolate richer and pretty much enhances all baked goods. This is another reason why I use salted butter in all my baking.
- Sprinkling sea salt on the top of these blondies before baking ensures that with every bite you get fudgy blondie, sweet chocolaty Nutella with a hint of flaky sea salt on top and it just brings the whole recipe together. It also lends such a basic recipe a feeling of indulgence and sophistication.
- But, you are more than welcome to skip this step if you don't have any sea salt.
This is my favourite way to store these blondies. I wrap each one individually or place them all in one large freezer bag. When I feel the need for a blondie I pull one out and either heat it in the oven (use a microwave if you have one) and serve for a dessert with some vanilla ice cream. Or you can simply have it at room temperature. But may I highly suggest you try the warm blondie and vanilla ice cream situation.
Blondie Vs. Brownie
Okay. This happened ever so slightly by accident, but I am pretty well known in my circle for my blondies and brownies. So, I know what it takes to make them so that they bake thick and chewy with that slightly crinkly crackle topping.
A blondie is essentially a brownie without the chocolate. All the usual suspects are in there. Flour, eggs, butter and sugar. Even the methods I use for my two famous recipes are the same (almost). Melted butter, eggs and sugar mixed with flour being added just at the end. If you’ve got some chocolate and would love to try the best brownie recipe ever then you need to try my best brownie recipe ever!
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