Nutella-Swirled Peanut Butter Chip Blondies
These blondies are a jam-packed with things that make me very happy.
A super soft, buttery, brown sugar base, loaded with peanut butter chips, and swirled with Nutella.
That’s especially important when you don’t have a dishwasher, and each and every dirty dish counts.
I’m on vacation and don’t want anything fussy or that takes more than 30 minutes from start to finish.
Although I sometimes can’t find tomatoes or cream in Aruba, I spotted a bag of peanut butter chips in the local grocery store. Sold. Never mind that they were $6 dollars. I love peanut butter, what can I say.
Use chocolate chips if you can’t find peanut butter chips, or if you’re feeling more frugal.
Everything tastes better with swirls, especially swirls of Nutella. I was going to use peanut butter, but wanted a pop of chocolate. You don’t even have to dip your fingers in it for this recipe.
While they bake, the butter and brown sugar caramelize, and the bars take on caramel and vanilla flavors.
They’re supremely soft, moist, and dense. No chemical leaveners such as baking powder or soda are used, and you’ll just want to sink your teeth into these softies.
Mine are especially soft and gooey because my kitchen here is un-airconditioned. It was 88F and very humid when these pictures were taken. Everything melts and gets very soft. In more normal conditions, your blondies won’t be as soft and melty.
The peanut butter chips are the perfect flavor nuggets, adding bursts of peanut butter flavor, without overtaking the flavor and making them taste like peanut butter blondies.
Not that that would be a bad thing. There’s a recipe for Peanut Butter Blondies with Nutella Swirls in my cookbook and they’re wonderful.
These were so good. And a little messy.
And that’s what napkins are for.
Nutella-Swirled Peanut Butter Chip Blondies
The blondies are super soft, moist, and so fast and easy to make. The batter comes together in one bowl, in 5 minutes, without using a mixer. Peanut butter chips are woven throughout the blondies, providing a nice burst of peanut butter flavor amdist the buttery, caramely dough. The Nutella swirls add depth, richness, and a wonderful pop of chocolate. Ready in under 30 minutes from start to finish, and flexible based on what you have. Substitute chocolate chips for the peanut butter chips or peanut butter swirls for the Nutella swirls.
1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup Reese’s Peanut Butter Chips (chocolate chips may be substituted)
about 1/3 cup Nutella (Homemade Peanut Butter or Homemade Chocolate Peanut Butter may be substituted)
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour and stir until just combined, don’t overmix.
- Stir in the peanut butter chips.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Evenly add and swirl the Nutella. To create the marbled pattern shown, drizzle Nutella over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, “draw” 4 or 5 evenly spaced lines through the Nutella. You’re dragging the toothpick perpendicularly through the first set of lines to create the marbling.
- Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Bars shown in photographs were in 90F Caribbean heat and humidity, and very soft and melty. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Peanut Butter Cup Cookie Dough Crumble Bars – Tied with the two bar recipes below as my top 3 favorite bars this year
Peanut Butter Caramel Twix Bars (almost no-bake) – One of the best bars of 2013 I’ve made
Chewy Peanut Butter and Chocolate Cereal Bars (no-bake, vegan, GF) – Tied with two bars below as one of my top 3 favorite bars this year
Triple Peanut Butter Monster Cookie Bars – The same blondie base with peanut butter added 3 different ways. Great for pantry odds-and-ends cleanout
Peanut Butter Chocolate Chunk Cookie Bars – The taste and texture of cookies, minus the work of making individual cookies. Soft, chewy, and loaded with chocolate chunks
Chocolate Coconut Cashew Butter (vegan, GF) – A cross between coconut butter, cashew butter, and Nutella, this is so creamy, rich, decadent and easy
Homemade Chocolate Peanut Butter (vegan, GF) – Even though peanut butter doesn’t need doctoring up, adding a bag of chocolate chips doesn’t hurt. Ready in 5 minutes and so easy
What’s your favorite fast and easy go-to dessert? Favorite way to use Nutella or peanut butter (chips)?