Nutella Stuffed Brown Butter Blondies with Sea Salt

Step 1

Preheat oven to 350 degrees F. Line a 9x13 inch pan with parchment paper. A 7x11 inch pan will also work well.

Step 2

Melt butter in a saucepan over medium-high heat. The butter will begin to crackle and foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 10 minutes. It is VERY important to let the butter cool so please do not skip this step.

Step 3

With an electric mixer, mix the brown butter and sugar until thoroughly blended. Beat in the eggs and vanilla until well combined, smooth and creamy (about 1 min).

Step 4

Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

Step 5

Divide the cookie dough batter in half. Spread half of cookie dough onto prepared pan, patting towards the edges. Try to make sure that the batter is evenly distributed; it’s going to seem like a thin layer but they will bake up and be glorious.

Step 6

Drop Nutella by tablespoonfuls on top of first layer of cookie dough. You’ll want to do this all around the pan, leaving a small amount of space on the edges.

Step 7

Next, spread Nutella with a spatula so that it’s in an even layer on top of the cookie dough. Top Nutella with remaining batter, making sure Nutella is completely covered. Tip: I drop a handful of cookie dough in different areas on top of the Nutella, then use my hands to pat the cookie dough into an even layer.

Step 8

Bake for 23-27 minutes or until edges begin to turn a slight golden brown. I like to undertake mine a little so they stay gooey and soft in the middle. Allow to cool on a wire rack for 20 minutes before cutting into bars.