Salted Nutella Blondies with Kinder Swirls
- 8-inch/20 cm square baking pan
- Kitchen scale
INGREDIENTS
Batter:
- 8 tablespoons/110 grams unsalted butter, softened
- ¾ cup/120 grams light brown sugar
- 1 large egg/50 grams + 1 large egg yolk/18 grams
- 1 teaspoon vanilla paste or extract
- ¾ cup/90 grams all-purpose flour
- ½ teaspoon/3 grams baking soda
Filling and topping:
- ½ cup/150 grams Nutella
- 8 Kinder chocolate sticks/80 grams, cut into pieces
- ¼ teaspoon flaky sea salt
INSTRUCTIONS
- Heat oven to 350°F/175°C convection. Line an 8-inch/20 cm square baking pan with parchment.
- Spread the Nutella in a thin, even layer over the parchment, then freeze until solid, about 30 minutes. Lift the Nutella disk out of the pan, keeping the parchment attached, and set aside.
- In a mixing bowl, whisk butter, sugar, egg, yolk, and vanilla until smooth. Fold in flour and baking soda. Spread half the batter into the prepared pan. Place the frozen Nutella disk on top, then cover with the remaining batter. Swirl in Kinder pieces and sprinkle with flaky salt.
- Bake until golden at the edges and just set in the center, 22 to 25 minutes. A toothpick should come out with a few moist crumbs.
- Cool at least 30 minutes before slicing. Store in the refrigerator.
FAQ
How do I make sure the Nutella layer doesn’t disappear into the batter?
You need to freeze it in advance. Spread the Nutella onto parchment paper in a thin layer the size of your baking pan, then freeze it until solid. This step ensures the Nutella holds its shape long enough during baking to create a visible gooey layer inside the blondies, instead of blending into the batter. When layering, make sure to cover it completely with the remaining blondie mixture before baking.
How can I prevent Nutella blondies from becoming too dry?
Nutella blondies can dry out if they are baked too long or at too high a temperature. Bake them at 350°F/175°C convection and check them at the lower end of the baking time, around 22 minutes. A toothpick inserted should come out with moist crumbs, not wet batter, and not completely clean. Allowing them to cool in the pan for 30 minutes helps set the structure while keeping the center chewy. Storing blondies in the refrigerator in an airtight container will also keep them moist.
Can I substitute other chocolates for Kinder in Nutella blondies?
Milk chocolate chunks give a similar creamy sweetness, while dark chocolate adds a more intense flavor and balances the richness of the Nutella. White chocolate can also work if you want extra sweetness. When substituting, keep the weight measurement the same so the recipe structure stays balanced. Always cut larger chocolate bars into bite-size pieces to ensure even distribution throughout the blondies.
Do Nutella blondies freeze well?
Once cooled completely, slice them into squares and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months without losing texture. To serve, thaw at room temperature for about an hour or warm briefly in the microwave for a softer texture. Freezing works especially well for Nutella blondies because the chewy batter and Nutella layer maintain their structure even after thawing.
Can I make these Nutella blondies without eggs?
Common options include flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit 5 minutes to thicken) or chia eggs prepared the same way. Applesauce or mashed banana can also provide moisture and binding, though they may slightly change the flavor and texture. When making egg-free Nutella blondies, mix the batter gently to avoid overworking, and bake slightly longer if the center appears too soft, checking with a toothpick for proper doneness.
Can I use a different type of flour?
All-purpose flour provides the best balance of structure and chewiness. If using whole wheat flour, the blondies may be denser, so consider mixing half whole wheat with half all-purpose to maintain tenderness. Gluten-free blends can work, but choose one formulated for baking that includes xanthan gum or another binder. Always measure flour by weight for accuracy. Adjust baking time slightly, checking with a toothpick, because alternative flours may affect moisture absorption and texture in Nutella blondies.
