While we’re on the subject of baking, let’s talk Nutella Blondies! For book club a few weeks ago, I made these delectable little treasures. They have such a great butterscotch-brown sugar aroma while baking. I just knew there was going to be something great coming from that oven and I was not disappointed in the least. Both my big guy and my little guy were overjoyed to sample them for me. . .over & over & over! J
Yields: 24 blondies
1-1/2 C brown sugar, packed
2 sticks unsalted butter, cut into small pieces
2 large eggs plus 1 large yolk
1 t vanilla extract
2-1/4 C AP flour
1/2 t baking powder
1/4 t salt
1-1/2 C butterscotch chips
4 oz cream cheese, at room temperature
3/4 C Nutella
Preheat oven to 375. Grease 9 x 13 baking pan & line with foil, letting ends hang over 3 inches along the 2 long edges. Grease foil.
Combine sugar & butter in a large pan over medium heat. Cook, stirring often, until sugar has dissolved. Remove from heat & let cool for at least 15 minutes. Whisk in 2 whole eggs & vanilla.
In a bowl, whisk together flour, baking powder & salt. Slowly add flour mixture to sugar mixture and mix until smooth. Mix in butterscotch chips and spread evenly into prepared pan.
Using an electric mixer beat together cream cheese, egg yolk, & Nutella until smooth. Drop spoonfuls of Nutella mixture over batter in pan & use tip of a small knife to swirl it in, being careful not to scrape bottom of pan.
Bake 25-30 minutes. Allow to cool in pan on a wire rack. When cooled, cover & transfer to refrigerator to chill for at least 2 hours before cutting. Before cutting, run a sharp knife along the edges of the pan to loosen and then remove the blondies from the pan using foil handles.