Brownie > Blondie. Right? Right?!? Not so fast. I too was a card carrying member of the brownies are better than blondies party (our insignia was a whisk crossed with a bar of chocolate). Then I tried these chocolate chip nutella blondies. They are perfectly chewy brownie meets slightly salty chocolate chip cookie. You guys, I feel like a whole world has been opened up to me. Think of the blondie possibilities–chocolate, coconut and macadamia nut, or blueberry, cherry, and white chocolate, something snickerdoolde-esque? Let’s just say this will not be the last batch.
I adapted this recipe from the queen of entertaining–Ina Garten. I don’t know if the woman has even one less than stellar recipe in her, so she has my utmost trust. The first time I tried her recipe for chocolate chip blondies, I only had really small eggs. Since the recipe called for two large eggs, I threw in an extra one. This was a horrible mistake friends. Less is more when it comes to eggs when you’re after a chewy, gooey brownie-like texture, and my freewheeling egg adding ways resulted in a puffy chocolate chip cake. I won’t say that we didn’t eat it, but it was not what I had in mind.
This time, I tried the same recipe, but instead of adding nuts (which I was out of), I decided to slather a few spoons of my homemade almond nutella between two layers of dough. So. Good. (I’m sure regular nutella would work too, but you might want to cut back a little since it’s already so sweet.) Obviously, you can also always just throw the batter in the pan nutella-less.
Aside from being absolutely delicious and perfect for a potluck, these sweet treats are a cinch to make. Even easier (and quicker) than chocolate chip cookies! They are also versatile, you could easily leave out the nutella (as long as you add more chocolate) or throw in a handful of walnuts or pecans.
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 cup dark brown sugar
- 3/4 cup white sugar
- 2 teaspoons pure vanilla
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup homemade almond nutella
- 1 cup chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8 1/2 x 12 inch pan. Line with parchment. Grease and flour the parchment.
- In a large bowl (or with a stand mixer) cream together butter an sugar until light and fluffy. Add eggs, one at a time, mixing thoroughly between each addition. Add vanilla.
- Stir in baking soda and salt. Slowly stir in flour until just combined. Stir in chocolate chips.
- Spoon half of the batter into the pan. Using damp hands, push the dough to the corners of the pan and make sure that it is evenly distributed. Spoon the nutella onto the batter. Use the back of the spoon to spread an even layer of nutella over the dough. (If you can’t get it to cover all of the dough, add a little more–obviously!) Spoon the rest of the dough into the pan and use damp hands to evenly distribute the dough over the layer of nutella.
- Bake for about 30 minutes, until the top of the blondies are golden brown. Remove from oven and let cool before cutting.