Eggless Nutella Blondies
These easy eggless blondies are soft and chewy with strong hints of vanilla balanced by swirls of chocolate and Nutella!
Ingredients
- 55 gm salted butter
- 200 gm condensed milk
- 25 gm (2 tbsp) brown sugar (I use Sprig's vanilla-infused Demerara sugar)
- 2½ ml (1 tsp) vanilla extract
- 90 gm all-purpose flour
- ½ tsp cornflour
- ½ tsp baking powder
- 2-3 tbsp Nutella
- ½ cup chocolate chips
Instructions
- Preheat the oven to 180°C (350°F) and line a 5” square baking pan with baking paper and set aside.
- Melt the butter and condensed milk together on medium low heat. Once melted, remove from heat immediately and whisk in the brown sugar and vanilla.
- Sift in the dry ingredients (flour, cornflour and baking powder). Then fold until just combined (don’t overmix!).
- Stir in the chocolate chips while the batter is still warm for a marbled effect.
- Pour the batter into your prepped baking tin and then dollop on the Nutella, using a knife/ toothpick to make swirls across the batter. Don’t over-swirl!
- Bake the blondies for around 15-16 minutes until the sides are firm but the centre is still soft. Don’t overbake if you want soft blondies.
- Let the blondies cool down completely and then ENJOY! You can serve these warm or refrigerate for an even chewier texture.
Notes
This recipe is adapted from the blog: Lights, Camera, Bake!