Nutella Love

So, it turns out February 5 is World Nutella Day.  How on earth did I not know that? There’s a website and everything. Next year I’ll definitely be prepared to celebrate this important occasion properly. In the meantime, it certainly wouldn’t hurt to get in some early preparation. 

Inspired by the pages and pages of Nutella recipes posted online, I decided to play with one of my favorite recipes, butterscotch blondies. Instead of adding chocolate chunks, I swirled spoonfuls of Nutella into the batter.

Yum.  I have a feeling there will be more Nutella experiments in the future.

Butterscotch Blondies with Nutella Swirls (adapted from Best-Ever Brownies)

½ c unsalted butter

1 c light brown sugar
1 egg
1 t vanilla
1 c flour
1 t baking powder
¼ t salt
4 T Nutella

Preheat oven to 350°F. Butter and grease an 8-inch square baking pan.

Cut butter into small chunks and place in saucepan over medium heat. When the butter is melted, add the brown sugar.  Stir and cook for about 1 minute, until mixture starts bubbling.

Cool for about 10 minutes, until lukewarm.

Beat egg and stir into sugar mixture with vanilla.

ready for the flour mixture

Add flour, baking powder, and salt and stir just until mixture is combined.

almost done

Spread batter into prepared pan.  Drop Nutella by the spoonful into the pan.

okay, maybe I used a little
more than 4T of Nutella

this is the fun part

Use a knife to swirl Nutella into the batter. 

Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.

fresh from the oven

The good news is that you don’t have to wait for the blondies to cool completely.  They taste great warm.