Try this Nutella Stuffed Salted Caramel Blondies recipe
- 2 eggs
- 1 cup brown sugar packed
- 1/4 teaspoon sea salt
- 1/2 cup brown sugar
- 1 tablespoon pure vanilla extract
- 2 tablespoons light/reduced fat butter
- 3 tablespoons cooking cream (i used philadelphia reduced fat)
- 1/2 cup light/reduced fat butter softened
- 1 1/2 cups plain flour (or all purpose)
- 1/4 easpoon salt
- 12 teaspoons nutella
- Carbohydrate 43.4708125455055 g
- Cholesterol 0.6125 mg
- Fat 1.17577249701022 g
- Fiber 0.189000002794638 g
- Protein 0.746166249519803 g
- Saturated Fat 1.0787962471409 g
- Serving Size 1 1 Blondie (61g)
- Sodium 56.3857187607362 mg
- Sugar 43.2818125427109 g
- Trans Fat 0.0529191248690952 g
- Calories 184 calories
Step-by-step
- Preheat oven to 175c | 350F. Line a 7x10-inch baking pan with baking/parchment paper. Set aside.
- Add brown sugar to a small nonstick saucepan over medium-high heat. Stir with a wooden spoon until sugar begins to melt.
- Lower heat and add butter, 1 tablespoon at a time, continuously stirring until melted and smooth.
- Remove from heat and slowly stir in cream and salt until caramel is smooth and glossy.
- Allow to cool slightly
- Cream together butter and sugar until light and creamy. Add in eggs and vanilla. Whisk again until smooth. Add in the flour and salt, mixing slowly until just combined. Gently fold in the caramel sauce until it has swirled trough the batter and pour half of the batter into the prepared baking pan.
- Drop teaspoonfuls of Nutella onto the batter in a single layer. Spread lightly with the back of a metal spoon (or your fingertips). Cover evenly with remaining batter.
- Bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Wait 10 minutes before transferring onto a wire rack to cool before slicing. (I slice mine while still warm for the 'Nutella ooze' effect).
Bakers frequently overbake blondies by relying solely on timed intervals rather than physical cues. Standard oven temperatures fluctuate, meaning a strict twenty-five minute timer often yields dry, cakey squares instead of dense, fudgy bars. Achieving the correct structure requires understanding how sugar and fat interact under heat.
Creating the caramel base demands strict temperature control. Melting brown sugar alone in a saucepan requires medium-high heat until liquefaction begins. Lowering the flame before adding butter prevents scorching and bitter separation. Stirring cream and salt into the melted sugar creates an emulsion that must cool slightly before entering the batter to protect the raw eggs from curdling.
Mixing the flour demands restraint. Over-activating the gluten by rigorous stirring produces tough pastries instead of tender crumbs. Fold the dry ingredients just until incorporated, then swirl the warm caramel through the mass to create distinct pockets of flavor. Layering half the batter, distributing the twelve individual teaspoons of hazelnut spread, and sealing the filling with the remaining dough ensures the center remains soft.
Assessing doneness requires physical observation rather than electronic verification. Insert a wooden toothpick into the exact center of the 7x10-inch pan. The pick must emerge clean without wet batter clinging to it, though moist crumbs are acceptable. Allowing the baked slab to rest for ten minutes inside the pan firms the structure sufficiently for transfer to a wire cooling rack. Slicing the warm squares immediately maximizes the fluid center.
Flour alternatives alter the final density significantly. Substituting all-purpose flour with gluten-free flour blends requires adding xanthan gum if the commercial mix lacks it, otherwise the blondies will crumble upon cutting.
