One time I was writing out a grocery list when Eric happened to look over my shoulder. “You spelled Nutella wrong.” “No I didn’t.” “Yeah you did, the G is silent.”
“What G??” “There’s a silent G. Gnutella.”
He will never live it down. Ever. Weeks ago when I told Eric about the idea of putting Nutella inside my classic Browned Butter Blondies, he suggested that I “move on.” I do have 2 whole posts dedicated to essentially the same recipe; the second time I just added Sea Salt Butterscotch Caramels instead of chocolate chips (which was a fabulous choice I must say).
I posted a picture of the Nutella version up on Instagram to see if anyone had room for Nutella Stuffed Browned Butter Blondies in their life. I think my cousin Misty put it best: “Anything that oozes like that can’t be wrong.”
Eric changed his mind after tasting these, by the way. So, here I am with my 3rd Browned Butter Blondie post in less than a year. The obsession continues. If it ain’t broke, don’t fix it. Add Gnutella instead. Do you guys give up? Or are you thirsty for more? Facebook | Pinterest | Instagram | Twitter
It doesn’t really matter how big or small your Nutella-dollops are. Swirl the 1/4 cup of Nutella into the batter. If you have a little extra from the original 1 cup, add it to the dough. Spread it in a pan and gently push the Nutella in. If your Nutella softens, just stick it back in the freezer for a few minutes. This is what happens when you try to eat them hot. Grab a fork :) If you need more browned butter in your life (you do):
The original Browned Butter Blondies
Browned Butter Blondies with Sea Salt Butterscotch Caramels
Browned Butter Sea Salt Butterscotch Cookies
2 Ingredient Nutella Puffs
And don’t forget these Ganache-Stuffed Peanut Butter Blondies.
Or these Reese’s-Stuffed Browned Butter Brownies.
