Salted Nutella Blondies

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 cup Nutella

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 cups Brown sugar, light
  • 1 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1 1/2 sticks 12 tbs butter

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1 1/2 cups (180 g) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 12 Tbs butter (1 1/2 sticks or 170 g), melted and cooled
• 1 1/2 cups (250 g) light brown sugar
• 2 large eggs
• 1 tsp vanilla
• 1 cup (296 g) Nutella

Directions

• Line a small baking sheet with wax paper. Measure 1 cup of Nutella. Use a spoon to scoop Nutella into about 12 dollops on the wax paper, each one about 2 or 3 teaspoons (no need to be exact). Place the sheet in the freezer while you make the blondies.
• Preheat the oven to 350° F. Line an 9x9 baking dish with parchment paper and spray with nonstick spray. Set aside.
• In a medium bowl, whisk together flour, baking powder and salt. Set aside.
• In a separate large bowl, mix together melted butter and brown sugar using a stand mixer or hand mixer. Add eggs one at a time mixing well after each addition. Add vanilla and mix until combined. Using a rubber spatula or wooden spoon, add the flour mixture to the egg mixture and stir by hand just until combined.
• Pour batter into prepared pan and use the rubber spatula to evenly spread the top. Remove the Nutella dollops from the freezer. Distribute dollops evenly on top of the batter. Use your fingers to push each dollop into the dough. Smooth the dough over the Nutella with a spatula.
• Bake at 350° F for 25 to 30 minutes, or until the top is shiny and cracked, and feels firm to the touch. Sprinkle with sea salt immediately and cool completely on a wire rack. Cut into 1 1/2 by 2-inch bars and serve.