I was having an extraordinary sweet tooth moment when I made these. I had first thought I was only going to make cookie butter blondies, but the cookie butter just happened to be next to the Nutella in the pantry. I kind of felt sorry for the Nutella, since I’ve sort of abandoned it lately for cookie butter…which you can often find in my purse for those must-have-sweet-cravings. I know, its sick.
What? You’ve never tried cookie butter? You need to get to the store now. It’s amazing and fabulous and it pairs quite well with Nutella. And butterscotch chips.
Look at those perfect edges. I made the blondies with my Magic Pan. I love that thing…it is far superior to any other baking pans I have. I can highly recommend getting one if you don’t have one already.
And make these blondies, you will not be disappointed in this indulgent treat.
I’m sorry, but you won’t be able to eat just one.
Cookie Butter-Nutella Blondies
- 1-1/2 cups packed light brown sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 1-1/2 cups butterscotch chips
- 4 oz cream cheese, room temperature
- 1/2 cup cookie butter spread (creamy or crunchy)
- 1/4 cup Nutella
- confectioners' sugar
- Preheat oven to 375 degrees F. Grease a 9 x 13 baking pan and line with foil, letting foil hang 3 inches over the 2 long edges. Grease foil.
- Combine butter and sugar in a large pan over medium heat. Cook, stirring often, until butter has melted and sugar has dissolved (mixture will not look combined). Remove from heat and let cool slightly. Whisk in 2 whole eggs and vanilla.
- In a bowl, whisk flour with baking powder and salt. Gradually add flour mixture to sugar mixture; mix until smooth. Fold in butterscotch chips.
- Using an electric mixer, beat cream cheese with egg yolk, cookie butter and Nutella until smooth.
- Gently combine sugar-butterscotch mixture with cookie butter-Nutella mixture. Do not fully incorporate but just sort of swirl together. Spread evenly in pan.
- Bake until blondies are just set in the center and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in pan on a wire rack, then cover and refrigerate until thoroughly chilled; overnight is best. Run a sharp knife along edges of pan to loosen, then remove blondies from pan using foil handles. Cut into squares and serve at room temperature.
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