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Nutella Caramel Swirled Blondies are as beautiful to look at as they are delicious! They’re made in one bowl – no mixer required – and they’re buttery, gooey, and loaded with swirls of salted caramel sauce and creamy, rich nutella! These blondies absolutely deserve a place on your holiday baking list!
This post is sponsored by Ello! All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible!
It’s Day 1 in the first ever Blue Bowl Recipes Cookie Week! If you’ve been following me for any amount of time, you might know that I have an obsession with bar cookies – especially with brownies and blondies. They’re just SO delicious and SO easy, especially if you’re feeling a little lazy – you just stir up the batter in one bowl and plop it into a pan. No need to chill the dough or portion it out like with cookies!
These are another one of those sneaky-fancy-not-fancy desserts that I love. They LOOK fancy – pools of caramel! nutella swirls! But in reality you took all of 3 minutes to swirl the nutella on top of the blondies. I absolutely love desserts that look like you spent a ton of time making them look fancy, when you didn’t! That’s what makes these perfect for your holiday cookies plates!
How to Make Nutella Caramel Swirled Blondies:
Stir up the batter (no need to get out your mixer) and pour it into the Ello DuraGlass 8×8 pan, lined with parchment paper. The silicone sleeve is completely oven safe, so don’t worry about removing it!
Pour a little of my 10-Minute Homemade Caramel Sauce onto a piece of parchment that’s been sprayed with non-stick spray and placed into a freezer-safe plate. Once it’s chilled, cut it up and place the chunks on top of the blondie batter.
Then, add big spoonfuls of nutella all over the top of the blondies. Use a knife and drag it through the nutella blobs to create swirls!
Then, the hardest part – waiting for them to bake so you can get to eating them!
Ello’s DuraGlass bakeware bontainers all come with leak-proof lids, so you can easily store these bars until you’re ready to serve them, without worrying about them drying out. It also makes storing the leftovers super easy – if there are any!
When you slice them up, you can slice them into large pieces like I did in these photos, or you can slice them smaller to stretch the yield (this is great if you’re making cookie plates to give away – people don’t need HUGE pieces since there will be other cookies on the plate, and it helps you to get more out of the batch!)
When you slice them up, you can slice them into large pieces like I did in these photos, or you can slice them smaller to stretch the yield (this is great if you’re making cookie plates to give away – people don’t need HUGE pieces since there will be other cookies on the plate, and it helps you to get more out of the batch!)
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Nutella Caramel Swirled Blondies
Ingredients
- 2 sticks salted butter, melted
- 1 and 2/3 cup brown sugar, packed
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup nutella
- 1/4 cup caramel sauce , Recipe linked below in the directions
Instructions
- Make the Caramel Sauce: Follow the directions in the recipe for my 10-Minute Homemade Caramel Sauce, linked here. Once it's done, let it cool for about 20 minutes at room temp. Next, place a piece of parchment paper on a plate and lightly spray with nonstick spray. Pour 1/4 cup of the caramel sauce onto the parchment, and pop it in the freezer for 30 minutes, while you make the blondies.
- Prep: Line an 8x8 Ello DuraGlass pan with parchment paper or spray with nonstick cooking spray. Set aside. Preheat oven to 350 degrees F.
- Make the Blondies: In a medium mixing bowl, whisk together the melted butter and brown sugar. Whisk in the egg, egg yolk, and vanilla until just combined. Add the dry ingredients and stir in until just combined. Spread half the batter in the pan. Remove the caramel from the freezer - it should be hard but still soft enough to slice. Slice into small squares. Place half the squares on the batter, then spread the remaining batter on top. Add the remaining caramel squares on top, and add the nutella in big spoonfuls all over the top of the batter. Drag a buter knife through the nutella to create swirls.
- Bake: Bake for 33-36 minutes. A toothpick inserted into the center will come out mostly clean (think more moist crumbs than wet batter).
- Serve + Store: Let cool completely before cutting into squares. If you don't care about having neat squares, let cool about an hour before eating. Store in the Ello DuraGlass container with the lid on, at room temp or in the fridge, for up to a week.
OMG – I almost want to grab one of those decadent looking bars right off the monitor 😉 They look so rich and sinful. Question: Can I use unsalted butter instead of salted? If so, how much salt would you recommend adding to the recipe? Thank you
Hi Pavani!
I’m so sorry that I didn’t see your comment until just now. You can absolutely use unsalted butter, and I’d recommend adding just a pinch more (about 1/8tsp) salt to the recipe. Happy baking! 🙂
This looks indulging and soooo delicious. I must make this for my family. I bet they will flip when I bake them this.
What a delightful dessert! I love those big rich swirls in these blondies! I can’t wait to make these at home.
These look delicious!
I will make these over the Christmas the kids will love them, thanks for sharing.
So glad to hear it, Kay! Happy baking 🙂