Blondie Recipe

This blondie recipe is swirled with Nutella and cream cheese which raises it to the next level. The blondies are chewy and down right delicious. They are also very easy to make.

Blondies are sort of a counterpart for brownies. Instead of cocoa powder we will use dark brown sugar which makes them uber chewy and amazing.

Nutella is a chocolate and hazelnut spread that you can easily find in the grocery store. It is very, very good. We will mix it up with some cream cheese and swirl it into the batter. The result, I promise you, is beyond words — ooey, gooey, incredibly chewy little morsels of heaven!

This is what you need for this fabulous blondie recipe:

Makes 16 blondies
1 cup (128 grams) all-purpose flour
½ tsp. baking powder
A pinch of salt
2 TBS Nutella
2 TBS cream cheese
½ cup (113 grams) melted and cooled down unsalted butter
1 cup (220 grams) dark brown sugar
1 large egg at room temperature
1 tsp. vanilla extract

Generously butter an 8×8 inch pan and heat your oven to 350 degrees F.

Mix the flour, baking powder and salt in a bowl.

In another bowl, mix the Nutella with the cream cheese until it is fairly uniform.
Place the melted butter in a third bowl and add the sugar. Mix well and add the egg and vanilla. Mix well and add the flour. Mix to incorporate.

Dump the batter into your pan and spread evenly. Spoon the Nutella on top of the batter and swirl it around with the use of a sharp knife.

Place the pan into the oven and bake for 20 to 25 minutes. The blondies will be ready when they are golden and an inserted pick comes out clean. Remove from oven and cool down completely. Cut into squares and enjoy.

CALORIES 155.04; FAT 7.44 grs (sat 4.32; mono 1.77; poly 0.33); PROTEIN 1.55 grs ; FIBER 0.27 grs; CARBS 20.88 grs; CHOLESTEROL 28.88 mg; IRON 0.75 mg; SODIUM 47.03 mg; CALCIUM 31.21 mg

Print the Nutella Swirled Blondies Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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