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.
Nutella and Amaretto Brown Butter Blondies
- Total Time: 45 minutes
- Yield: 9x9 pan of blondies 1x
Description
These Hazelnut and Amaretto Brown Butter Blondies are rich and gooey, with a nutty flavor from browned butter and a decadent swirl of Nutella.
Ingredients
- 1-1/2 sticks unsalted butter
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 1-1/2 cups light brown sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 2 tbsp amaretto
- 1/2 cup Nutella (or chocolate hazelnut spread)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
- In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams and begins to turn a light brown color and smells nutty, about 5 minutes. Remove from heat immediately to prevent burning.
- In a large mixing bowl, combine the browned butter and light brown sugar, stirring until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and amaretto.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour half of the batter into the prepared baking pan, spreading it evenly. Drop spoonfuls of Nutella over the batter, then spread the remaining batter on top, smoothing it out.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Allow the blondies to cool in the pan before cutting into squares and serving.
Notes
Brown the butter carefully to avoid burning; it should smell nutty and have a light brown color. These blondies are best stored in an airtight container at room temperature for up to 3 days. You can substitute the Nutella with any chocolate hazelnut spread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 320
- Sugar: 28
- Sodium: 100
- Fat: 16
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 60
Frequently Asked Questions
How do I properly brown the butter for the blondies?
To brown the butter, melt it in a saucepan over medium heat, stirring frequently until it turns a golden brown color and develops a nutty aroma. This process takes about 5 minutes, so keep an eye on it to avoid burning.
Can I substitute the amaretto in the blondies?
Yes, you can substitute the amaretto with an equal amount of almond extract for a similar nutty flavor, but be cautious as almond extract is more concentrated.
What type of Nutella should I use for stuffing the blondies?
You should use regular Nutella for stuffing, as it provides the ideal creamy consistency and rich flavor that complements the brown butter and amaretto in the blondies.
How much is a stick of butter??