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Much like bacon, there is another food that has an almost cult-like following: Nutella.

The chocolate hazelnut spread is made by Italian company Ferrero and is so addicting that people actually dish out $65 for an 11 pound jar of it.

There have been many attempts to duplicate – and even improve upon – it, mainly by Hershey, which now sells chocolate, chocolate with hazelnut, and chocolate with almond spreads. However, I find that nothing comes close to Nutella.

Each time I’ve made these Nutella stuffed browned butter blondies, they were gobbled up in the blink of an eye. These bars will have a welcome home on any holiday cookie tray this year.

You’ll get a plate piled high with bars when using a 13-by-9 baking sheet.

DIRECTIONS:

Line a baking sheet with parchment paper and pre-heat the oven to 350 degrees. Clear some space in the freezer and line a small pan with wax paper. Measure one cup of Nutella and divide it into 12 dollops on the paper. Put the pan in the freezer while you make the blondie dough.

In a small sauce pan, melt butter over medium heat. Stir occasionally until the foam starts turning golden and the mixture smells nutty. Remove from the heat and pour into a mixing bowl.

Stir in brown sugar and cream cheese and beat until slightly fluffy, about two minutes.

Add vanilla, then eggs. Beat well, scraping the sides.

Add flour but don’t mix it in. Use a small spoon to stir baking soda and salt into the flour, then mix the flour into the batter. Stir until just combined.

Add one quarter cup of Nutella and swirl it with a rubber spatula. Pour the mixture into the pan, spreading it to the edges.

Remove the Nutella from the freezer and push each dollop into the dough so that it’s distributed evenly. Smooth the dough over the Nutella with a spatula.

Bake for 27 to 30 minutes, until golden brown. If the inside is gooey but the outside is starting to get too dark, take it out.

After it’s cooled completely, cut it into bars then either lift it out by the parchment paper or flip it upside down.

Yes, there will be plenty of Nutella left to feast on during the baking process.
https://www.timesleader.com/wp-content/uploads/2015/12/web1_nutella1.jpg.optimal.jpgYes, there will be plenty of Nutella left to feast on during the baking process. Photos by Sara Pokorny | For Times Leader

Consistency is key when putting the Nutella dollops into the dough – no one wants to be shorted on the sweet taste.
https://www.timesleader.com/wp-content/uploads/2015/12/web1_nutella2.jpg.optimal.jpgConsistency is key when putting the Nutella dollops into the dough – no one wants to be shorted on the sweet taste. Photos by Sara Pokorny | For Times Leader

They might not look like the most savory thing, but these frozen Nutella dollops are great even when they’re not being shoved into a delicious batter.
https://www.timesleader.com/wp-content/uploads/2015/12/web1_nutella22.jpg.optimal.jpgThey might not look like the most savory thing, but these frozen Nutella dollops are great even when they’re not being shoved into a delicious batter. Photos by Sara Pokorny | For Times Leader

A stack of Nutella blondies is a most perfect dessert.
https://www.timesleader.com/wp-content/uploads/2015/12/web1_nutella4.jpg.optimal.jpgA stack of Nutella blondies is a most perfect dessert. Photos by Sara Pokorny | For Times Leader

 

By Sara Pokorny | For Times Leader

[email protected]

 

 

NUTELLA STUFFED BROWNED BUTTER BLONDIES

Courtesy of thefoodcharlatan.com

Yields lots of bars

INGREDIENTS:

1 cup Nutella

10 tablespoons butter

2 cups dark brown sugar, packed

4 ounces cream cheese, softened

2 teaspoons vanilla

2 large eggs

2 cups all-purpose flour, spooned and leveled

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup Nutella

 

 

Do you have a holiday cookie recipe you want us to test? Send it in to [email protected] or mail it to A&E Dept. 15 N. Main St. Wilkes-Barre 18701.

 

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