Caramel-stuffed Nutella blondies — utterly indulgent, these chocolatey caramel blondies with ribbons of Nutella are pure comfort.
Galaxy Caramel chunks and Nutella make a decadent pair, perfect when you want something rich and satisfying.
These blondies are exactly the kind of bake you reach for after a tough day, or when the weather turns cold and you want something to go with a pot of tea — warm, gooey and reassuring.
They don’t need a special occasion. I make excuses just so I can bake them again.
It’s half term here and the kids spent most of the day in pyjamas sampling bits of what I’d been cooking. I’ve been juggling recipe prep and photography over a couple of days so I can write the rest of the week — a frantic rhythm when life is busy, but one that usually ends with something delicious to share.
We prepped for a lazy day by taking a big adventure walk the day before. Everyone came home exhausted and filthy, and we flaked out for a while before the kids went to bed. Later, Chris and I made steak stroganoff for a relaxed valentines dinner — casual, cosy and very much appreciated.
There’s something comforting about these blondies — the soft cake, the soft-centred caramel chunks and the Nutella swirls. They disappeared fast in our house, and not without a few satisfied sighs.
Look at that gooey interior — no surprise the tin was empty in under a day.
The Caramel-stuffed Nutella Blondies Recipe:
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Caramel-stuffed Nutella-swirl Blondies
Ingredients
- 240 g butter, softened
- 300 g light brown sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- 250 g plain (all-purpose) flour
- 1 ½ tsp baking powder
- 12 chunks of Galaxy Caramel from a large bar — freeze them first to help prevent them completely melting during baking*
- 4 tbsp. Nutella
Instructions
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Preheat the oven to 170°C/325°F. Line a 20cm x 20cm (8 x 8 inch) baking tin with baking parchment.
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Cream the butter and brown sugar together until light and combined. Add the eggs and vanilla extract and mix until incorporated. Fold in the flour and baking powder until combined — the batter will be thick.
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Spoon the mixture into the prepared tin and spread so it reaches the edges.
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Arrange the frozen caramel chocolate chunks on top of the batter, pressing them in slightly so they’re mostly covered.
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Spoon the Nutella in about 10 small blobs across the top. Use a cocktail stick or the tip of a knife to swirl the Nutella gently into the batter. Bake for 35–45 minutes until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil after 25 minutes.
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Remove from the oven and let cool in the tin for a few minutes, then transfer to a cooling rack. Peel off the parchment and slice when cooled. Serve slightly warm or at room temperature.
Notes
Nutritional information is per serving and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
