• Mika Leon

Nutella Blondie

I used to make these blondies when I had my catering company Mikabites & thought I’d have them make a comeback. The best part of this recipe is that it doesn't have to be just nutella in the mix. You can literally add whatever you want in them. At caja I make them with guava and cream cheese! I also make them using chocolate chips & crushed oreos so you guys can get creative. Now what makes these blondies a little different is that we're going to be making them in the form of muffins and PS...a blondie is just a light colored version of a brownie. Can’t go wrong!


At the restaurant I top the warm gooey blondies with locally made vanilla ice cream, condensed milk & cereal (Frosted flakes) or crushed up oreos. We want them to be gooey, these are very easy to overcook but we’ll get to that part later.



Makes 11-12 medium size blondies


Ingredients:

  • 1 ½ cup AP flour

  • 1 ½ cup brown sugar

  • ½ tsp. Baking soda

  • ½ tsp. Salt

  • 1 Tsp. vanilla extract

  • 2 large eggs

  • 1 stick of melted butter

  • 1/3 cup of Nutella + 4 tbsp for topping swirl

Instructions:

  1. Preheat your oven to 350F. In a stand up mixer..using a paddle attachment, add your Flour, brown sugar, baking soda, salt, vanilla extract, 2 eggs and mix for a minute or two. (You can also make this in a mixing bowl using a handheld electric mixer)

  2. Now while the mixer is on low, slowlyyy add melted & cooled butter. Once incorporated bring the speed up to medium for another 30 seconds. Now, to this batter add your 1/3 cup of Nutella & mix. Once all the ingredients are incorporated, with a spatula scrape the bottom of your bowl and mix it all together manually because the batter at the bottom of the bowl sometimes needs a little TLC. You want your batter to be thick and shiny.

  3. Into a nonstick muffin pan, spoon your batter evenly filling each blondie about ¾ of the way up. Add about 1 tsp. Or a little dollop of nutella on the top of each one and create a little swirl with a toothpick.  Now place your muffin pan in the middle rack (very important) of the oven & put a timer for 13min. That seems to be my magic number but not all ovens are the same. Keep an eye on them, at 13 min. If they seem waaaay too soft, cook a minute or two longer. I like mine gooey so i'm taking them out around the 13 min mark. Take them out of the oven and let them sit. Because the pan is still hot they will continue to cook even outside of the oven so don’t get stressed out if they seem too soft. Once cooled place on plate & top off with your fav ice cream & toppings!



© 2020 by Mika Leon

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