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    Home » Easy Baking

    Easy Fudgy Nutella Blondies

    Last Updated: Feb 15, 2022 • By Deborah Rainford • 6 Comments • About 6 minutes to read this article.. • This post may contain affiliate links

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    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay
    Nutella blondies in a baking tray with text overlay

    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!!!


    Nutella Blondies
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    Jump to:
    • Ingredients needed
    • Step by step how to
    • Nutella blondie pro-tips
    • Freezing
    • Blondie Vs. Brownie
    • Recipe

    Ingredients needed

    • eggs
    • butter
    • flour
    • 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 blondies in a baking tray Nutella blondie pro-tips

    Sugar

    • 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.

    Butter

    • 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.

    Sea salt

    • 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.

    Nutella blondies in a baking tray.

    Freezing

    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!

    More easy baking recipes

    • The easiest brownies
    • Simple walnut coffee cake
    • One bowl chocolate banana bread

     

    Recipe

    Nutella blondies in a baking tray.

    Easy Fudgy Nutella Blondies Recipe

    These easy Nutella blondies are dense, fudgy and chewy. They come together in 40 minutes and those Nutella swirls will make you think you've gone to heaven! ♡
    5 from 3 votes
    Print Pin Rate
    Course: Easy Baking
    Cuisine: British
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 9
    Save This RecipeSaved!
    Author: Deborah Rainford

    Ingredients

    • 225 g butter melted and cooled
    • 340 g demerara sugar or brown
    • 2 eggs
    • 285 g plain flour
    • ½ jar Nutella Nutoka- Aldi version
    Metric - US Customary

    Instructions

    • Preheat the oven to 180ºC. Line a 9 inch (23cm) square tin with baking paper. *See notes
    • In a medium bowl add the sugar and eggs to a bowl and mix them well.
    • Melt the butter in a small saucepan or in the microwave, set aside to cool for a few minutes. Once cooled gently, pour the butter into the eggs and sugar.
    • Whisk them well.
    • Weigh the flour into the bowl and mix it into the eggs and sugar mixture. The mix will get really thick. Like really, really thick! *See notes
    • Once the batter is very well mixed, Sprinkle with some sea salt if you've got it!
    • Pour everything into a square tin and smooth the surface so it’s even. Drop large spoonfuls of Nutella on to the top of the blondie and use a toothpick or knife to swirl the Nutella through the batter. Bake in a preheated oven for about 25- 30 minutes.
    • When the blondies are done, they’ll be set when the pan is wiggled gently and the top will have a crust with a slight crackle look to it.
    • You can insert a knife into the blondies and if it comes out clean remove the blondies from the oven. Let them cool completely in the pan. Once cooled, cut into 9 equal squares.

    Notes

    1. Note 1- The pan size that I use is a 9x9 inch square. If you have an 8 inch tin, the blondies will be a little bit thicker and will need a little more baking time to account for this fact.
    2. Note 2- Mix the flour in gently but mix well enough so that the butter doesn't separate.

    Nutrition

    Calories: 459kcal | Carbohydrates: 62g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 194mg | Potassium: 64mg | Fiber: 1g | Sugar: 38g | Vitamin A: 678IU | Calcium: 21mg | Iron: 2mg
    Tried this recipe?Tag Me @savvybites or tag #savvybites!

    THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND  INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!

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    Comments

    1. Gina

      August 09, 2022 at 5:55 pm

      5 stars
      These blondies are amazing. Thick and chewy with lots of Nutella! And really easy to bake.

      Reply
      • Deborah Rainford

        August 09, 2022 at 7:10 pm

        So happy you loved them! Thank you for taking the time to leave a comment and a rating. It's much appreciated! 🙂

        Reply

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