Euro peanut butter.
Call it what you want, but the chocolate hazelnut spread is in fact the perfect addition to a new variety of Cake Batter Blondies.
- 1 box yellow cake mix
- 1/2 cup Nutella, melted
- 1 egg, beaten
- 2 tablespoons canola oil
- 1/3 cup milk
- chocolate sprinkles (optional for topping)
directions: Preheat oven to 350 degrees. Place cake mix in a large bowl, set aside. In a small bowl whisk together the egg, oil, and Nutella. Add wet mixture to the cake mix and combine as much as possible, then slowly add the milk. Place batter in a greased 8×8 pan or 8-inch cake pan and top with sprinkles (optional). Bake for 25-27 minutes or just until the edges turn golden. Let cool for 30 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.
If Nutella isn’t your thing..well, that’s just weird. But you might like: