I appreciate blondies (and I’ve admitted this fully). The “Nutella-Stuffed Brown Butter Blondies,” from Love & Olive Oil, give me an opportunity to indulge, once again, in the Nocciolata that I adore.

One-and-a-half sticks of butter are browned and swirled and cooled. Then, the brown butter and batter come together nicely in the mixer.

My “thin layer” of Nocciolata, however, failed to freeze after more than 90 minutes in the freezer. Oh well. Instead, I scraped it and spread it onto layer #1 of batter in my pan. The freezing stunt was unnecessary after all.

My blondies baked beautifully after 38:30 minutes.

Taste = caramel (brown butter), sweetness (sugar), hazelnuts, chocolate. Win, win.

Next week, I’ll enjoy the “Butterscotch Coffee Cake,” from the January/February 2020 issue of Bake from Scratch. Come back to share the fun with me.