Buttery blondies receive a touch of chocolate from Nutella and are spiked with amaretto for a truly delicious mouthful.
By Meagan Burke
I’m not very good at coming up with names for the cocktails and desserts I create (the “I can’t decide if I want whiskey or sherry, so I’ll have both”- cocktail?), and these blondies are no exception. I brought them to a late night party and got the “OMG, these are amazing! What are these?!”
My response: “They’re blondies. There’s some Nutella stuffed inside. And a little amaretto. Oh, and I browned the butter. They’re gooey brown butter Nutella-stuffed amaretto blondies.” That’s a mouthful. I need to do better.
I thought about calling these “Triple Nut Blondies”, but it’s a misnomer since there’s no actual nuts. They get they’re nutty profile from the Nutella, amaretto, and the browned butter.
Ohh the brown butter…
Mention the words brown butter when describing a dessert, and many people Ooh and Aah. Let’s be real – it’s not difficult at all to brown butter. It’s only one extra step that takes no more than 5 minutes. The complex flavor that it adds is surreal, though, and it will secure your BAKING SUPERSTAR status.
So brown away! Just make sure the distracting cat videos are paused while you do it. Nobody wants charred grainy blackened butter.
Meagan has lived in the New Orleans area most of her life. She first learned how to bake as a young girl by helping her mother prepare sweets for her family’s holiday celebrations. As an adult, she’s bartended the last few years in high-volume cocktail bars, namely the Carousel Bar in the Hotel Monteleone. She’s now combined her passion for baking with her ever-growing cocktail and spirits knowledge to develop sweet and savory recipes using liquor.