Nutella Caramel Swirled Blondies are as stunning as they are irresistible. Made in one bowl with no mixer required, these blondies are buttery, gooey, and studded with chilled caramel pieces and generous swirls of creamy Nutella. They’re an ideal addition to holiday baking lists, cookie trays, or any time you want an impressive yet easy dessert.
Simple, show-stopping, and made in one bowl: if you love bar cookies like brownies and blondies, these fit right in. The batter is mixed in minutes, poured into a pan, and finished with caramel squares and Nutella swirls for an elevated look without extra fuss. No chilling or portioning like drop cookies—just stir, bake, and enjoy.
How to Make Nutella Caramel Swirled Blondies
These blondies come together quickly: whisk the wet ingredients, fold in the dry, and spread the batter in an 8×8 pan lined with parchment. Prepare a small batch of caramel sauce and chill a few spoonfuls on parchment in the freezer until firm enough to slice into little squares. Scatter the chilled caramel pieces between layers of batter, then top with spoonfuls of Nutella and drag a knife through them to create pretty swirls before baking.
The visual contrast of golden blondie crumb, glossy caramel pockets, and dark Nutella ribbons makes these bars especially appealing on a dessert board. They slice nicely into large squares or smaller bite-sized bars for cookie platters—smaller pieces stretch a batch if you’re sharing or gifting.
Nutella Caramel Swirled Blondies
Prep: about 25 minutes (plus caramel chilling time). Cook: about 35 minutes. Yield: roughly 16 bars depending on slice size.
Ingredients
- 2 sticks salted butter, melted
- 1 and 2/3 cups packed brown sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup Nutella
- 1/4 cup caramel sauce (chilled and cut into small squares)
Instructions
- Make and chill the caramel: Prepare about 1/4 cup of caramel sauce and let it cool to room temperature. Spread it on a piece of parchment sprayed lightly with nonstick spray and place the parchment on a plate in the freezer for about 30 minutes, until firm enough to cut into small squares.
- Preheat and prep pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang to lift the bars out easily.
- Mix the batter: In a medium bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the egg, egg yolk, and vanilla until combined. Add the flour, salt, and baking powder, stirring until just incorporated. Do not overmix.
- Layer batter and caramel: Spread half the batter evenly in the prepared pan. Remove the chilled caramel from the freezer and cut into small squares. Scatter half of the caramel squares over the batter. Spoon the remaining batter on top and spread gently. Add the remaining caramel squares across the surface.
- Top with Nutella and swirl: Drop large spoonfuls of Nutella across the top of the batter. Use a butter knife or skewer to drag through the Nutella blobs, creating swirls and marbled patterns.
- Bake: Bake for about 33–36 minutes. A toothpick inserted in the center should come out with moist crumbs but not raw batter—aim for a slightly fudgy center.
- Cool and slice: Allow the bars to cool completely before lifting from the pan and slicing. For neater squares, chill briefly once cooled. If you prefer a softer, gooey center, let them rest at room temperature for an hour before cutting.
Notes & Tips
- If you prefer, omit the Nutella and make caramel-only blondies, or omit the caramel for pure Nutella blondies—the base recipe works well either way.
- To make the caramel ahead: prepare the caramel and freeze the portions on parchment; keep frozen until you’re ready to assemble the blondies.
- For slightly cleaner slices, refrigerate the pan for 30–60 minutes after cooling to room temperature, then use a sharp knife warmed under hot water and wiped dry between cuts.
- Store the blondies covered at room temperature for 3–4 days. For longer storage, refrigerate in an airtight container for up to a week, or freeze individual bars wrapped tightly for up to 2 months.
If you make these blondies, consider taking a photo and sharing it on your favorite social channel—baked goods this pretty deserve to be shown off. Enjoy making a dessert that looks gourmet but comes together with minimal effort.