chocolatehazelnuteggs
Kinder and Nutella Blondies
White chocolate blondies packed with Kinder pieces and finished with a Nutella swirl.
From YouTube · Jun 22, 2021
White chocolate blondies packed with Kinder pieces and finished with a Nutella swirl.
20 min
Prep time
25 min
Cook time
6 hrs 45 min, including chilling
Total time
16 small blondie squares
Yield
Ingredients
9 ingredients- 225 g white chocolate, broken into pieces
- 115 g unsalted butter
- 2 large eggs
- 70 g granulated sugar
- 1 teaspoon vanilla extract
- 155 g plain flour
- 1 teaspoon fine salt
- 150 g Kinder Chocolate, roughly chopped
- 60 g Nutella, gently warmed until fluid
Method
14 steps- Preheat the oven to 170°C conventional or 150°C fan. Line an 8-inch square baking tin with non-stick baking paper.
- Place the white chocolate and butter in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring thoroughly after each interval, until melted and smooth. Set aside to cool slightly.
- In a separate large bowl, whisk the eggs until light and foamy.
- Add the granulated sugar and vanilla extract, then whisk until evenly combined.
- Gradually pour in the cooled white chocolate and butter mixture while whisking.
- Sift the plain flour and salt over the mixture. Fold gently until no dry flour remains, taking care not to overmix.
- Fold the chopped Kinder Chocolate through the batter.
- Transfer the batter to the lined tin and spread it into an even layer.
- Drizzle the warmed Nutella over the surface and swirl it gently through the batter with a knife or skewer.
- Bake for 20 to 25 minutes, until the top is crackled and the edges are lightly coloured. The centre should remain soft rather than cake-like.
- Allow the blondies to cool completely in the tin.
- Cover and refrigerate for at least 6 hours, preferably overnight, until firm.
- Lift the blondies from the tin and cut into 16 squares using a sharp knife.
Recipe notes
Helpful tips
- Let the melted white chocolate and butter cool slightly before combining them with the eggs.
- Fold the flour gently and stop as soon as no dry streaks remain.
- Do not bake until the centre appears completely firm; overbaking produces a cakey rather than fudgy texture.
- Chilling for at least 6 hours is important for the intended dense texture and clean slices.
- Use a warm, clean knife and wipe it between cuts for neater squares.
Equipment
- 8-inch square baking tin
- Non-stick baking paper
- Microwave-safe bowl
- Large mixing bowl
- Whisk
- Fine-mesh sieve
- Silicone spatula
- Knife or skewer
Storage
Keep refrigerated for the firmest, fudgiest texture. Allow individual pieces to stand at room temperature briefly before serving if a softer texture is preferred.
Additional tips
- Contains wheat, gluten, eggs, milk, hazelnuts and soya. Check the Kinder Chocolate, Nutella and white chocolate labels for additional allergen warnings. Do not eat the raw batter because it contains uncooked egg and flour.
Save recipes like this from any YouTube video
Create beautiful, printable recipe cards with ChefScribe.
Get 6 free recipes every month.
