Nutella-stuffed Blondies with Nutella Frosting

This past Wednesday (5th February) was World Nutella Day….(can you see where I’m going with this?)  As soon as I learnt about this gift of a day, I knew it would be an absolute travesty and a disservice to you gorgeous people, not to have a Nutella recipe on the blog today.  I’m not sure I could ever forgive myself for not sharing this beaut of a recipe with you.  Not only am I giving you these scrumptious Nutella-stuffed blondies, but a Nutella tipple to go with them too!  Never let it be said I don’t spoil you.

I don’t think I could have fitted anymore Nutella into today’s recipe if I had tried….well, only if I’d added some Nutella to the blondie batter, but even a Nutella aficionado like me would have maybe found that to be a bit too much Nutella….although, is there such a thing?!

Anybody who knows me, or has been reading the blog for awhile, will know how much I like adore Nutella.  It’s not unusual for the Domestic Prince to find me hiding in our pantry having a sneaky spoonful of this heavenly stuff.  The recipe today is probably one of my all time fav Nutella ones.  I truly hope you enjoy it, as much as I do.

Nutella blondies

Nutella-stuffed Blondies (makes 12 blondies)

Ingredients

  • 200g unsalted butter
  • 225g light brown sugar
  • 1/4tsp of salt
  • 1 1/2tsp vanilla extract
  • 2 eggs, lightly beaten
  • 250g plain flour
  • 1/4tsp bicarbonate of soda
  • 1tsp baking powder
  • 60g – 100g Nutella, straight from the fridge (how much depends upon how greedy you are!)

Method

I used the same recipe for these Nutella blondies, as I did for those tempting Mini Egg ones from last year.  But, for ease, I’m popping the recipe down below.

  1. Pre-heat the oven to 180C/Fan 160C/Gas mark 4.  Line a 12-cup muffin tray with cases.
  2. In a saucepan, melt the butter and whisk in the sugar and salt.  The more you whisk it, the lighter and fluffier your blondies will be.
  3. Add in the vanilla extract and whisk again.  Take off the heat and leave to cool to room temperature.
  4. Once the sugar/butter mixture has cooled, add the eggs and give a good whisk.
  5. Into a large bowl sift the flour, bicarbonate of soda and baking powder.  Then into the flour, whisk small amounts of the the egg and butter mixture until it’s all been combined. Don’t pour all the egg and butter mixture in at once, as you’ll end up with a lumpy mixture.
  6. Put a heaped teaspoon of the blondie batter into each case, then put a teaspoon of Nutella straight from the fridge on top, and finally put another heaped teaspoon of the blondie mixture over the Nutella to seal it in.
  7. Pop the tray in the oven for 25 to 30 minutes, or until the top is slightly cracking, the outer edges are firm and the middle still slightly gooey.
  8. Leave to cool on a wire rack for at least 10 to 15 minutes, before icing with frosting.

Nutella Cream Cheese Frosting

Ingredients

  • 50g unsalted butter, room temperature
  • 250g icing sugar, sifted
  • 125g cream cheese, cold
  • 175g Nutella

Method

  1. Beat the butter and the icing sugar together.  I use my freestanding mixer for this with the paddle attachment, but an electric hand whisk will do the job just as well.  Use a low speed until the ingredients have come together and the sugar and butter are well combined.
  2. Add all the cream cheese and mix until it’s all completely incorporated.
  3. On a medium to high speed beat the frosting for around 5 minutes until it is light and fluffy. Be careful not to overbeat, as it can become runny.
  4. Add in the Nutella and give a quick beat until it’s all mixed in.
  5. Decorate the blondes with the frosting.  As you’ll see from the picture above, icing is definitely not a forte of mine!  Thankfully how they look doesn’t impair their taste.

If that wasn’t enough Nutella….here’s another a gem of a recipe to satisfy even the most die-hard Nutella fan.

Nutella, Banana & Rum Milkshake (serves 4)

Ingredients

  • 400ml milk (I used full fat)
  • 8 scoops of vanilla ice cream
  • 120ml of rum (dark or white)
  • 300g of Nutella
  • Handful of ice

Method

  1. Put everything in a blender and whizz until it’s as smooth as silk.  What could be simpler?!

I don’t have any other tips for these recipes apart from to enjoy every mouthful and gulp!  Isn’t it lovely to find other ways to eat Nutella apart from straight off the spoon?

And on that note, I’m off to deliver the above goodies to some lucky neighbours!  If you make these, please let me know how you get on, or upload your pictures of them to the Domestic Princess Facebook page.

Have a wonderful weekend and see you all next week!

With much love
The Domestic Princess
xoxo

Nutella Cheesecake

Well, today’s post couldn’t be more of a contrast from the one on Wednesday about my 30-day squat challenge! If you’re joining in, how are you getting on?  I’ve just completed day 2 – I WILL pass the pencil test!

If you’ve been following the blog for awhile, you’ll know that I truly adore chocolate, which of course includes the delicious Nutella.  Such is my love for Nutella is that I could easily put a Nutella recipe on these pretty pink pages every Friday, but that wouldn’t help us get our bootylicious bottoms, now would it?!

I would love to take credit for this recipe, but alas, I can’t.  If you love Nigella Lawson as much as I do, then you’re probably already aware of the original fabulous pudding.  I made it for some friends last weekend and it went down a storm!  Just as I can’t order straight off a menu, I seem incapable of following a recipe to the letter.  Some of the people I made this for last weekend were little people, so I made the decision to leave out the hazlenuts.  Yes, I know Nutella is made from hazlenuts, but I find seeing nuts in a pudding is sometimes off putting for children.  I also added 50g more digestive biscuits to compensate for the omission of the hazlenuts in the base, and adjusted the butter accordingly.  And being such a fan of Nutella, I added a good couple of extra tablespoons of Nutella!  This is a super easy and quick recipe to make; the hardest part is waiting for it to set in the fridge.

Nutella cheesecake

Ingredients

  • 300g digestive biscuits
  • 90g unsalted butter, melted
  • 400g Nutella, room temperature (I used more than this)
  • 500 grams cream cheese (at room temperature)
  • 60 grams icing sugar (sifted)

Method

  1. Break the digestives into the bowl of a processor and blitz.  Once the biscuits resemble sand, add in the melted butter a tablespoon of Nutella, and blitz again until it looks like damp sand.
  2. Tip into a 22cm/8inch round springform and press into the base either using the back of a spoon. Place in the fridge to chill.
  3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
  4. Take the springform tin out of the fridge and  smooth the Nutella mixture over the base. Place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Domestic Princess tips:

  1. Make sure the cream cheese is at room temperature, as otherwise you’ll end up with a lumpy cheesecake.
  2. If you don’t have a food processor to whizz up the biscuits, pop them in a zip lock bag and bash them with a rolling pin, then just pop the biscuits in a bowl and mix the butter and Nutella in by hand.
  3. I like a thicker base cheesecake than Nigella’s recipe makes, so next time, I’ll probably double the quantity for the biscuit base and use 1.5 the quantity for the chocolate topping.
  4. This is a perfect pudding to make ahead of time if you’re having people over for supper.

What is everybody up to this weekend?  We’re off to say goodbye to some very special friends this evening 😦 . That’s the downside of being an expat, you meet wonderful people that you would never have met had you not embarked on this crazy journey.

With much love
The Domestic Princess
xoxo

Salted Caramel & Nutella Fudge Squares

Well, I am pleased to say that normal service has been resumed and I’m back with a truly decadent sweet treat, involving chocolate of course!  And not just chocolate, but chocolate and Nutella!  I’m sure it’ll come as no surprise that I ADORE Nutella.  I love it on toast, on crusty french bread, in pancakes, straight from the jar off the spoon!  I just really enjoy it!  I used to love when we used to go on holiday to France or Italy, as there would be the small little packets in bowls at breakfast, and I would sneak a couple to eat later on the beach!  I wasn’t alone in doing this was I?!

I feel quite guilty that I haven’t shared this divine recipe before now, so for that, I apologise. Now, you might be wondering where my photo of this glorious recipe is?  Well, if you scroll down you’ll see it…..not pretty huh?  So, it’s time to fess up….this was my second (!) attempt at making this for the purpose of taking a picture for the blog.  You see, the first time, I took my eye off the (soft) ball and ended up with a salted caramel layer that would crack the hardest of teeth (still delicious, but definitely a workout for the jaws!).  So, on my second attempt, I was soooo worried about making it too hard again, that I didn’t boil the caramel for long enough, so as you can see from the picture, it’s on the soft side.  I can assure you though, that it’s still delicious.

Makes around 25 small squares 

Ingredients

  • 200g Digestive biscuits or Graham Crackers
  • 70g unsalted butter
  • 60g golden syrup or corn syrup
  • 250g caster (superfine) sugar
  • 2tbsp water
  • 1tsp vanilla extract
  • 150ml double (heavy) cream
  • 1 1/4tsp of sea salt
  • 40g 70% cocoa dark chocolate, chopped
  • 175g milk chocolate, chopped
  • 200g Nutella

Method

  1. Crush the biscuits, either by bashing them in a zip lock with a rolling pin (very therapeutic if you have pent up anger/frustration!), or as I do, whizz them in the food processor.
  2. In a small saucepan melt the butter and 30g of the syrup.
  3. Mix the butter and syrup mixture with the biscuits until it resembles damp sand.
  4. Pat the biscuit mixture firmly into a tin (I use a 20cm/8 inch one) and put in the fridge to firm up.
  5. Put the cream and salt in a saucepan and bring to just below boiling point.  Set aside.
  6. In a heavy-based saucepan, put the sugar and water and give a good stir.  Turn on the hob to a medium heat and let the sugar dissolve in the water and start to boil.
  7. Once the sugar has dissolved, pour in the rest of the syrup and if using a sugar thermometer let the temperature rise to around 238/240F.  If you’re not using a sugar thermometer, then put a bowl of very cold water next to the stove and after around 18 minutes, drop a small amount of the caramel mixture in.  Put your hand in and try to form a ball with it. If you can bring it out and it stays whole, then it’s ready.  If not, carry on boiling until it reaches a ball stage.  N.B.  Please be VERY careful making the caramel.  Sugar burns are horrible. 
  8. Once the sugar mixture has reached the correct temperature, take off the heat and whisk in the salted cream and vanilla.  Be careful, adding these in will cause the sugar mixture to bubble up.
  9. Once the caramel is ready, take the biscuit base out of the fridge, pour the caramel over in an even layer and pop back in the fridge for 2 hours to set.
  10. Once the caramel has set, it’s time to make the chocolate layer!  In a glass bowl over a saucepan of boiling water, put the dark and milk chocolate and leave to melt.
  11. After the chocolate has melted, take off the heat and stir in the Nutella until it’s all combined.
  12. Pour over the caramel layer and put in the fridge until set.
  13. Cut into small squares and enjoy.

Domestic Princess tips

  1. If you’re not a fan of salted caramel (why not?!), then just omit the salt from the cream.  If omitting the salt, there’s no need to heat the cream.
  2. As in the Homemade Twix recipe, if you don’t fancy making the caramel layer yourself, then melt 250g of shop-bought caramels/toffees with 1tbsp of cream, 1 1/4tsp of salt and carry on as per step 9.
  3. If you want a more bitter topping, use 100g of dark chocolate and 115g of milk.
  4. And if you’re not keen on Nutella (again, really?!), then add 200g extra of milk and dark chocolate. I’d probably do 120g milk and 80g dark, but this can be altered according to your tastes.
  5. To give the squares some more crunch, stir in 200g roasted and chopped hazelnuts into the caramel before pouring onto the biscuit layer.

salty caramel & nutella fudge squares

I love sweet and salty flavours, so the saltiness of the caramel against the sweetness of the chocolate, and crunch of the biscuit base, is my idea of heaven!

With much gooey, salty caramel and Nutella love
The Domestic Princess
xoxo

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