Servings: 12

1 cup Nutella 1 cup Nutella
10 tbsp butter (1 stick plus 2 tbsp) 10 tbsp butter (1 stick plus 2 tbsp)
2 cups dark brown sugar packed 2 cups dark brown sugar packed
4 ounces cream cheese, softened 4 ounces cream cheese, softened
2 tsp vanilla 2 tsp vanilla
2 large eggs 2 large eggs
2 cups all purpose flour, spooned and leveled 2 cups all purpose flour, spooned and leveled
1 tsp baking soda 1 tsp baking soda
½ tsp salt ½ tsp salt
¼ cup Nutella ¼ cup Nutella

Line a small baking sheet with wax paper and clear out some space in your freezer for it. Measure 1 cup Nutella. Use 2 spoons to divide the Nutella into about 12 dollops on the wax paper, each one about  2 or 3 tsp, they don't need to be exact. Place the sheet in the freezer while you make the blondies.
Preheat the oven to 350°. Line a 8x11x2 inch baking dish (2 quart) with parchment paper, or grease well.
In a small saucepan, melt the butter over medium heat. Stor occasionally until the foam starts turning golden and it smells nutty. Remove from heat and pour immediately into a mixing bowl.
Stir in the brown sugar and cream cheese.. Beat for about 2 minutes, until slightly fluffy.
Add the vanilla, then the eggs. Beat well, scraping the sides.
Add the 2 cups of flour but dont mix it in yet. Use a small spoon to stir the baking soda and salt into thr flour, then mix the flour into the batter, stir just into well combined.
Add the ¼ cup Nutella and swirl it with a rubber spatula. Don't stir it all the way, just leave some streaks. Pour into the prepared 2 quart baking dish, spreading to the edges.
Remove the Nutella from the freezer, use your fingers to push each dollop of nutella into the dough. Distribute them evenly, smooth out the dough over the nutella with a spatula.
Bake for 27 to 30 minutes or until golden brown on top. The edges should be very set if the center seems gooey but the top edges of the crust are starting to get dark, then remove from oven.
Let cool completely and cut into bars.