Stuffed and gooey with Nutella, these ridiculously rich peanut butter blondies literally melt in your mouth. They’ve earned the nickname OMG Blondies for a good reason.
I honestly think these Nutella stuffed peanut butter blondies could be my greatest creation.
I mean, the name alone should tell you how ridiculous they are. Nutella. Stuffed. Peanut. Butter. Blondies. Not to mention they also have dark brown sugar for chewiness, cream cheese for tenderness, and browned butter for incredibly rich flavor.
Cue maniacal laughter.
I had high hopes when I was dreaming up this blondie. I envisioned something so rich and decadent, creamy with peanut butter and dripping with Nutella, that it would make grown men cry and women swoon. First batch? Drumrolllllll……
….Disaster. I took it out of the oven too soon, and the middle was soup.
I mean, the most delicious soup you’ve ever eaten in your life. I was eating that peanut butter Nutella batter with a spoon. Absolutely not a drop of shame. But soup is not a blondie.
So I tried again. And this time?
I swooned. Ross cried. Okay not really. But I think there was a hint of a tear. Okay not really. But what I’m trying to say is LOOK AT THAT NUTELLA! Each bite was full of insane chocolatey, buttery, super gooey flavor. I couldn’t stop eating them. Literally.
…Although I hate to toot my own horn. So instead, I’ll fill you in on some other opinions.
Ross took the leftover blondies to work (I was SO sad to let them leave the house, but it was necessary to save our lives). Not only did they fly out of the pan — with some folks eating two and even three slices — but one co-worker, upon tasting it, said just three words.
“Oh my god.”
Now THAT’S when you know you’ve hit on something good.
From then on, I’ve called these the OMG Blondies for short.
Because “Nutella Stuffed Peanut Butter Blondies” takes a while to say, and therefore prevents you from eating.
Now, if you try making these (which you must), learn from my mistake. Cook them the full 30 minutes, and check them with a knife to make sure they’re not liquid in the middle. They will be soft, but should not be soup. And then let them cool COMPLETELY. No joke. No cheating. No, “Yeah, sure, I like them warm and gooey.” Unless you’re serving it in a bowl with a scoop of ice cream on top (valid), these will be soft and difficult to eat until they are completely cooled. In some of these photos, the blondies probably should have been cooled longer and they spread a bit on the pan. But after the photos they continued to firm up until they were just exactly the right texture. They also stayed incredibly soft and chewy for a few days after. (I wish I could say they stayed just as tender for a week, but I can’t. Because they were eaten. Let me know if you have more restraint.)
If you pull them too early and realize they’re softer than you wanted, don’t panic. Once cooled to room temperature, pop them in the fridge. They are amazing served cold, and they will firm right up. Or eat with a spoon. Totally your choice.
OMG Blondies don’t judge.
Recipe adapted from The Food Charlatan.
- ¾ cup Nutella
- 6 tablespoons unsalted butter
- 1½ cups dark brown sugar
- 2 oz. cream cheese
- ½ cup creamy peanut butter
- 2 eggs
- 1½ teaspoons vanilla
- 1½ cups flour
- ¾ teaspoons baking soda
- ¼ teaspoons salt
- Preheat oven to 350. (If you have a convection oven, preheat to 325.)
- Cover a small baking sheet (one which will fit in your freezer) with parchment or wax paper. Drop the Nutella onto the sheet in nine dollops. Freeze the Nutella while you continue cooking.
- Spray a glass 8 x 8 pan with nonstick cooking spray.
- Put the butter in a small saucepan and heat over medium heat. The butter will melt and then bubble loudly. Continue cooking, keeping a close eye on it, until the butter starts to turn brown and smells toasty. As soon as it starts to brown, take it off the heat and pour it into the bowl of a stand mixer (or a mixing bowl if you're using an electric mixer).
- Add the brown sugar, cream cheese, and peanut butter to the butter and beat on high until just combined. Add the eggs and vanilla and beat to combine.
- In a small mixing bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture and beat on low until just combined.
- Pour the batter into the 8 x 8 pan. Take the Nutella out of the freezer and press each dollop into the batter, roughly equal distances apart. Use a spatula to cover the tops of the Nutella with batter.
- Bake for approximately 30-40 minutes. The blondies are done when the top is solid to the touch and it does not jiggle when shook. I recommend inserting a knife in the center to check the texture - the blondies should be soft but not liquid. (Make sure you're not digging the knife into a patch of Nutella.)
- When done cooking, cool completely on a wire rack. This will take a couple hours! You can speed up the cooling by placing them in the fridge.
These freeze well. Just store in a sealed container for up to a month, and defrost in the fridge when ready to eat.
Recipe adapted from The Food Charlatan.
Need more Nutella? Try these Nutella Hot Chocolate Brownie Bites next! They have more Nutella hidden inside!