Hazelnut Blondies

One of my new favorite “holidays” is World Nutella Day, hosted by Sara of Ms. Adventures in Italy. I am a relatively recent Nutella fan, having discovered it a couple of years ago. My love of this delicious chocolate-hazelnut spread was instantaneous, so I am more than happy to celebrate a day dedicated to such a deserving treat.

Hazelnut Blondies feature plenty of toasted hazelnuts and a bit of chocolate-hazelnut spread. A favorite sweet, nutty treat! - Bake or Break

Last year, I celebrated Nutella Day with some delicious no-bake Nutella Oatmeal Cookies. This year’s celebratory treat is a bit tamer and comes to us courtesy of Martha Stewart. They are simple enough to make, as most bar recipes tend to be. My only problem was in finding an 8″x 11″ baking pan. I did eventually find one, but if you don’t have one you should be able to make them in a 9″x 13″ baking pan. They won’t be as thick, but that should be the only real difference. Keep in mind that with thinner bars, your baking time will probably need to be reduced.

These blondies have just a hint of Nutella in them, but are absolutely fabulous with a dollop of it right on top. The toasted hazelnuts are just wonderful. They really intensify the Nutella flavor. Even without the additional Nutella, these blondies are so, so good. The flavor of the brown sugar really comes through without being overwhelming. If you’re a fan of brown sugar, then these are definitely for you. If you’re a bigger fan of Nutella, then spread it on thick and enjoy!

Hazelnut Blondies are sweet, nutty, and delicious! - Bake or Break

Be sure to check back with Sara at Ms. Adventures in Italy on Wednesday, February 6th for a round-up of all the Nutella Day contributions.

Hazelnut Blondies

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 24 bars

Hazelnut Blondies


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 1 & 3/4 cups packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup toasted hazelnuts, chopped, with skins removed
  • 1 heaping tablespoon Nutella + more for garnish


Preheat oven to 350°. Grease an 8"x 11" baking pan. Line with parchment paper. Grease paper.

Whisk together flour, baking powder, and salt. Set aside.

Beat melted butter and brown sugar until combined. Mix in eggs and vanilla.

Gradually add flour mixture, stirring just until combined. Stir in hazelnuts and Nutella.

Transfer dough to prepared pan. Press evenly into bottom of pan. Bake 25 minutes, or until a pick inserted into the center comes out with moist crumbs.

Cool in pan 15 minutes before cutting into squares. Serve with a dollop of Nutella.


Recipe adapted from Martha Stewart.


Don't miss a recipe! Sign up for free email updates.


  1. Ellie February 3, 2008 Reply

    Ooo, nutella and blondies – what a wonderful combination! And what better way to use the lonely bag of hazelnuts sitting in my pantry without purpose…till now!

  2. peabody February 3, 2008 Reply

    I’m so bummed I missed this…I love Nutella…and your blondies are to die for.

  3. Bakerella February 3, 2008 Reply

    You are a bake star! And I can vouch for your those brownies. Delish.

  4. a. grace February 4, 2008 Reply

    i’m a nut for nutella.
    (insert groan here)

  5. Jessica February 4, 2008 Reply

    I would have instinctually incorporated nutella into a brownie, not blondie recipe. Subtlety seems smart in this situation, however.

  6. Alicia February 4, 2008 Reply

    It’s so hard for me to keep Nutella in the house and not eat it all! These look great, even without the Nutella. I love the darker color.

  7. bleeding espresso February 4, 2008 Reply

    Fabulous photos and recipe; thanks so much for participating in World Nutella Day!

  8. jennifer February 4, 2008 Reply

    Thanks, everyone!

  9. Indigo February 4, 2008 Reply

    Mmm, this looks gorgeous. If only I didn’t have a brownie/blondie baking-block… oh well. Love the pictures!

  10. JEP February 4, 2008 Reply

    Just recently I tasted my first spoonful of Nutella & I am hopelessly hooked! btw—excellent recipe for your Death By Chocolate entry!

  11. Katie February 4, 2008 Reply

    Ohh how you continue to touture us with devine looking brownies.

  12. Sarah C. February 4, 2008 Reply

    This recipe literally stopped me in my tracks. I was already to scroll on by but my mouse halted mid-scroll.
    These look wonderful and I am excited to find another way to use one of my favorite nuts. Question: Do you think these would work with Brazil nuts?

  13. jennifer February 4, 2008 Reply

    Indigo, do I even want to know about the baking-block? I couldn’t bear to do without brownies and blondies!

    JEP, it’s divine, isn’t it? How I lived without it all those years, I’ll never know.

    Kate, they’re not meant to be torturous! :-)

    Thanks, Sarah! I think this would work with just about any kind of nut. I’ve never baked with Brazil nuts, but it’s certainly worth a try.

  14. Susan from Food Blogga February 4, 2008 Reply

    That peak of Nutella on top– sensational!

  15. Julie O'Hara February 4, 2008 Reply

    I love all blondies! This one has a nice twist to it without being too out there. Your no-bake oatmeal nutella cookies sound great too.

  16. joanh February 4, 2008 Reply

    mmmm!! haven’t visited your blog in awhile but your pictures are so beautiful now!!! wish i had time to try out some of the recipes

  17. Whitney February 4, 2008 Reply

    Mmm, nutella on blondies. I couldn’t think of a better combination

  18. jennifer February 4, 2008 Reply

    Susan, that little dollop just kind of “dolloped” like that. I’m still amazed.

    Julie, I highly recommend these. So, so good.

    Thanks, joanh!

    Whitney, it is very good indeed. Of course, Nutella on just about anything is okay in my book.

  19. Maryann February 5, 2008 Reply

    Congrats on your DMBLGIT award :)

  20. jennifer February 5, 2008 Reply

    Thanks, Maryann! I am very excited for my first win.

  21. brilynn February 5, 2008 Reply

    Those look amazing! I wish I had of participated, I’ll just have to console myself by eating nutella out of the jar…

  22. That's My Cake! February 5, 2008 Reply

    These look devine!!!

    I love your blog.. so much inspiration! :)

  23. jennifer February 5, 2008 Reply

    Brilynn, there are certainly worse things to console yourself with.

    Thanks, That’s My Cake!

  24. Julie February 5, 2008 Reply

    All I can say is Yum….those look so delicious.

  25. Mango Power Girl February 5, 2008 Reply

    You just have a knack for perfection – both photos & food…just makes me want to reach into my screen & eat it!

  26. jennifer February 5, 2008 Reply

    Thanks, Julie! These are so, so good.

    Mango Power Girl, you are too kind. Thank you!

  27. kate February 6, 2008 Reply

    jennifer , these brownie look so irresistible. Love that perfect looking dollop of chocolate

  28. Joy February 6, 2008 Reply

    This recipe is definitely going into my ‘to bake’ pile. Yes, it’s a pile. This recipe and the Mascarpone Brownies!? You’re rockin. Seriously.

  29. I love Nutella and these blondies look gorgeous! I just discovered your blog but I really enjoy what you have going on here. Well done!

  30. jennifer February 6, 2008 Reply

    Thanks, Kate! No one can resist a big dollop of Nutella.

    Thanks, Joy! I’m a sucker for a good brownie or bar recipe.

    Aran, I’m glad you found me. Thanks for the compliments!

  31. daphne February 7, 2008 Reply

    love the photo! this recipe sounds beautiful and rich!

  32. Nan (and Jim) February 7, 2008 Reply

    I hope you have some of these left! Yummy-looking!!!

  33. Chris February 7, 2008 Reply

    Nutella + Brownie = Too good to be true!! Looks wonderful

  34. Terri C February 7, 2008 Reply

    OK…so I must be the last person on earth not to have tried Nutella….until NOW that is!!! Love it!!

    Love your Recipes!!!!


  35. Tartelette February 7, 2008 Reply

    These are so going on the recipe list for next week! Lip smacking good!

  36. jennifer February 8, 2008 Reply

    Thanks, daphne! They are rich, but not too over the top.

    Nan, sorry but these didn’t last long.

    Chris, they are almost unbelievable. Thanks!

    Terri, welcome to the world of Nutella. You may never be the same. 😉

    Thanks, Tartelette!

  37. La'Laila February 9, 2008 Reply

    Nutella is just the best thing! 😀 And I really can’t wait to try these hazelnut blondies! (: I really like your blog!

  38. Golly February 10, 2008 Reply

    I missed Nutella day – boo! What a great idea for a holiday. Is there a world peanut butter day?

  39. jennifer February 10, 2008 Reply

    Thanks, La’Laila. Nutella is pretty high up there on my list, for sure.

    Golly, if there’s a world peanut butter day, I will definitley be celebrating.

  40. dhanggit February 12, 2008 Reply

    for a chocolate lover this treat is the most beautiful thing that’ll ever happen to them..imagine that gorgeously looking blondies swirled over by nutella…i’m totally in love :-)

  41. jennifer February 13, 2008 Reply

    dhanggit, thank you so much. These were so good. I miss them…. 😉

  42. kristin March 17, 2008 Reply

    I just made these this weekend, and they were a huge hit! Definitely one of my favorite desserts already, and it counldn’t have been easier to make. I baked mine in a 9×9 pan, and they turned out perfectly. And I added 1/2 cup bittersweet and 1/2 cup semi-sweet chocolate chips. They were awesome… thanks for introducing me to this fabulous recipe!

  43. jennifer March 17, 2008 Reply

    Kristin, I’m so glad you liked them! Good to know that they worked well in a 9×9 pan.

  44. Emily January 11, 2013 Reply

    Another yummy looking recipe – think I could substitute pecans for the hazelnuts? Would you recommend adding more nutella?

  45. jennifer January 11, 2013 Reply

    Emily, pecans will work, although the hazelnuts emphasize the Nutella flavor. If you want more Nutella, I would just add more on top.

Leave a reply

Your email address will not be published. Required fields are marked *