Nutella-Swirled Peanut Butter Chip Blondies


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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.

Nutella-Swirled Peanut Butter Chip Blondies - Easy One-Bowl No-Mixer Recipe at

I used my go-to blondie recipe that never lets me down. The batter comes together in one bowl, in 5 minutes, without using a mixer.

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.

Nutella-Swirled Peanut Butter Chip Blondies - Easy One-Bowl No-Mixer Recipe at

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.

Nutella-Swirled Peanut Butter Chip Blondies - Easy One-Bowl No-Mixer Recipe at

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.

If you don’t have Nutella, try Homemade Peanut Butter or Homemade Chocolate Peanut Butter. The recipe is highly adaptable, another reason I love it.

While they bake, the butter and brown sugar caramelize, and the bars take on caramel and vanilla flavors.

Nutella-Swirled Peanut Butter Chip Blondies - Easy One-Bowl No-Mixer Recipe at

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.

Nutella-Swirled Peanut Butter Chip Blondies - Easy One-Bowl No-Mixer Recipe at

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.

Nutella-Swirled Peanut Butter Chip Blondies - Easy One-Bowl No-Mixer Recipe at

These were so good. And a little messy.

And that’s what napkins are for.

Nutella-Swirled Peanut Butter Chip Blondies - Easy One-Bowl No-Mixer Recipe at

Nutella-Swirled Peanut Butter Chip Blondies - Easy One-Bowl No-Mixer Recipe at

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Yield: one 8x8 pan, 9 to 12 generous squares

Nutella-Swirled Peanut Butter Chip Blondies

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.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes



  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour and stir until just combined, don’t overmix.
  5. Stir in the peanut butter chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. 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.
  8. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 366Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 36mgSodium: 130mgCarbohydrates: 34gFiber: 2gSugar: 21gProtein: 8g

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What’s your favorite fast and easy go-to dessert? Favorite way to use Nutella or peanut butter (chips)?

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. Can’t believe these haven’t been rated yet! I was scouring the internet for one-bowl desserts on a whim last night and came across this recipe. They are addictively delicious. Be careful, they were devoured so quickly that we are making more tonight. Thanks for an awesome recipe!

    Rating: 5
    1. Thanks for the five star review and for being the first to give it a review! I’m glad that these are getting devoured quickly for you!

    1. Something about pistachio spread doesn’t sound super appealing to me here but if you like it and think it would be good, you can try it. I prefer Nutella.

  2. these sound amazing! I am searching for an easy dessert for an office potluck and I think I just found it! Thank you :-D

  3. I am just putting these in the oven now and am so excited to eat one! I ended up low on both Nutella and PB chips, so I used a combo of chocolate-PB spread and Nutella, as well as a combo of chocolate and PB chips. Also used a ziploc as a “piping bag” to make my Nutella “tracks”

  4. hi

    these look great :)

    i was wondering if you could put up the measurements in the recipe in grams etc for the flour, chocolate chips etc

    how would i measure the nutella?

    ive only started baking so this would help if you dont mind of course!

    thanks :0

  5. Made these last night to bring to a friend’s house, and they were a big hit! Rave reviews all around. Plus my roommate said they were her favorite treat from all that I’ve made in the past 6 months – looks like I’ll be making them again! 

    My Nutella swirls ended up more like blobs than swirls though… gotta work on my technique! I just saw your tip about microwaving it so it drizzles better, will have to try that next time. 

  6. Oh – I read another comment regarding the nutella spreading. I wasn’t sure if heating it would be ok, so I spooned some in a good quality ziplock back, cut off the corner tip, and piped it through. Perfect.

  7. My husband picked out this recipe for me to make for him today, to enjoy this weekend… Well, after having just made them this afternoon, I can attest that they are super easy and ridiculously delicious. I’m really not much of a sweets person, and most of the time, I don’t bother to eat his cookies and brownies, but I had one bite and it lead to eating two whole brownies. Delicious with afternoon coffee. My only criticism – I would never just make one batch. This needs to be doubled in the future, they’ll be gone too soon.

  8. I tried baking this, but I’m not too familiar with using measurements in cups… Is that like literally a cup? I tried googling the amount in grams for each ingredient from 1 cup but I don’t think it was right as the sugar was like, a heapload. But I did follow the instructions step-by-step. I’m not sure what went wrong! They came out of the oven soft and weird… and when I bit into them I could taste all the sugar and it wasn’t like smoothly blended in. I could feel the sugar crack under my bites if you know what I mean. I couldn’t even pick it up, it was so fragile and would break if I tried. The top also wasn’t like how yours looks in the pictures. It was just all like a mushy thing. I really don’t know what I did wrong but I’d like to give it another go. Could help me out? Thanks x

    1. Cup means yes, 1 cup. Use an online calculators for converting cups into grams for sugar. It sounds like you perhaps over-measured the sugar, didn’t mix it well enough (hence it being granular and not smooth) and sounds like you underbaked it since it was on the softer, mushier side. Quite a few things you did wrong but all are easy fixes.

  9. I might have missed a previous question to this effect, but, how did you make the Nutella pourable? Did you thin it out at all or just heat it? Also, I’m making it for a potentially large group, would a double recipie work in a 9×13?

    1. 15 seconds in the micro generally will soften Nutella if you have a ‘thick’ batch. Some batches are much thicker than others Ive found and some are quite pour-able/runny.

      And this recipe would be fine to double. I haven’t personally tried that but I’m fairly sure it will be okay.

  10. I’ve tried your recipe 3 times! it took me till the third time to at least get something fudgy and moist like the ones you baked! however, i’ve been using chocolate chips & choco peanut butter instead of peanut butter spread and nutella… However….. somehow, the peanut butter flavour just doesnt stand out :(

    1. chocolate chips & choco peanut butter instead of peanut butter spread and nutella = THAT’S why you were having issues. First, chocolate chips and chocolate peanut butter will be much THICKER than just using peanut butter and Nutella as I did. Secondly, you’ll be lacking flavor because the chocolate peanut butter isn’t as peanut buttery tasting as regular peanut butter. If you follow the recipe using the ingredients I called for, I’m sure you’ll have results much more in line with mine. Enjoy!

  11. Made these bars and everyone loved them so much that they were requested again for a party tonight! These are the best. Thanks for the recipe!

    1. Thanks for making them and glad it’s a popular recipe with your friends/family! So nice of you to bake for everyone :)

  12. Hi, I am a fellow with Teach for China,and I am placed in a rural middle school. I have been experimenting with baking out of a rice cooker, and plan to try this recipe next!

    Typically the only substitutions I have to make is oil for butter–

    Keeping my fingers crossed this recipe works out :)

  13. Absolutely amazing!!!! This will be my go to recipe from now on. Thanks so much for something so easy and delicious!

    1. You can but just don’t over do it too much or you’ll have a gooey mess with BOTH the PB and the Nutella. Just use common sense and keep it on the lighter side so it’s not totally gooey or they won’t set up. LMK how it goes!

  14. SO DELICIOUS! I used your peanut butter base from the Triple Peanut Butter Monster Bars and swirled in the Nutella, and they were to die for. As always, so easy, so yummy, and I already had everything on hand. Perfection!

  15. This recipe is amazing! So delicious and easy to prepare. I didn’t had the peanut butter chips, so I add some cashew instead. My family loved it.
    And I love your pics! Greetings from Brazil!

  16. I’ll definitely let you know which I go with, but either way I’m quite sure they’ll be delicious. After I made your triple peanut butter monster bars, I knew I needed your cookbook!

  17. Averie these look FANTASTIC–I was debating between making these and the ones you mention are in your cookbook (I got it for Christmas!), but I can’t find a recipe for Peanut Butter Blondies with Nutella Swirls in the cookbook. I found Peanut Butter Swirled Chocolate Chip Blondies, and Nutella and Peanut Butter Marbled Brownies–is one of those what you’re referring to? I can also just make these since they look scrumptious, but I’m a huge pb fan like you so the more peanut buttery the batter, the better :)

    1. Peanut Butter Swirled Chocolate Chip Blondies are the ones or there’s PB & J Blondies – either are similar to these, with of course choc chips/jelly. You can’t go wrong with any of this stuff. Make what sounds good to you! Thanks for buying my book and for your support, Erica! :) LMK what you try and how it goes!

  18. I baked these today but I could not find peanut butter chips anywhere so I used crunchy peanut butter instead and they turned out really lovely. I also heated them up and had one with ice cream which made for a great dessert! thank you very much for the recipe, I’m so taking some to my friend tomorrow!

    1. Sounds like the crunchy PB worked and I bet they’d be great with ice cream. Hope your friend enjoys them as well! Thanks for trying the recipe!

  19. I have them in the oven right now. I can’t wait. My only issue is that they are not cooking in the middle. I am not sure what I am doing wrong. I have had them in 35 minutes.
    I used a fresh jar of Nutella, so it swirled beautifully. Thanks for the recipe. I can’t wait to try some other things on your site.

    1. Do you see how gooey, soft, moist, and drippy mine are! Yes, that’s normal. I would say just bake until they seem to set up in the middle slightly without the edges getting too browned; however 35 mins does sound a bit long. I’d also buy a 5 dollar oven thermometer and double check your oven is running totally up to par. Enjoy the bars!

  20. Oh my gosh, this has got to be one of your best blondie recipes yet!!! They look so, so delicious Averie. Thanks for always coming up with so much peanut buttery goodness for us… I am a pb fiend and I always know that I can come to your site for an immediate fix! Hope that you and your family had a wonderful Christmas. Happy NY for next week! xxx

  21. I have made these twice now – they are delicious! however, I cannot get the Nutella to swirl…and i end up just having a layer of Nutella on top of the entire brownie pan. so, they taste amazing and are a huge hit, but they just don’t LOOK amazing. the first time I made them, the Nutella was too thick to drizzle. the second time I made them, I decided to heat the Nutella to try to get it to drizzle, but this did not work either. what am I doing wrong???

    1. Some jars of Nutella are really thick and almost ‘dried out’ even when you open them…ugh. For those jars, I heat the jar in the micro for 10 secs and stir really well. That should be enough. But heat in 10 sec bursts til it’s softer. Then, sort of drizzle it on or add it. If it’s still thick, almost like toothpaste, you can still work with that by using a toothpick to ‘cut’ into the thicker blobs and smooth them/swirl them. It can be a very delicate balancing act b/c Nutella (sadly) is NOT a uniform product. At least when I open a jar of Jif PB, it will always be the same; Nutella, meh not so much. Lmk how the next attempt goes!

  22. Made these on Friday for my Christian small group meeting and everyone LOVED them! And they weren’t hard to make at all but turned out looking fabulous, which is awesome for a horrible baker like me. Thanks for sharing :) Can’t wait to try some of your other bar recipes.

    1. That’s awesome to hear you loved them and they turned out looking fab! And that you were able to share them with your group with rave reviews. Wonderful! If you make anything else, LMK!

  23. I just tried the nutella Blondie they r oh so soft chocolaty and crumbly… like totally first love for me in the kitchen… I don’t bake but today when I made these it was superb! Two thumbs upzzz!!

    1. I’m glad to hear you give them two thumbs up and even though you’re not usually a baker, you had great luck with these!

  24. These looked fantastic!! However, after I baked them, there was just toooo much sugar – I followed the recipe exactly. The sugar overpowered everything, from the peanut butter to the nutella. I will try these again but with half the sugar. Very disappointed as I had made them for a bake sale :(

    1. My family and friends and many people who’ve made these love the recipe as written but everyone’s tastes are different and reduce the sugar if that’s what you think will taste better. I don’t know if the recipe will work or not since I’ve never tried it that way.

      1. Tried the recipe again with 2/3 cup of sugar and 3/4 stick of butter. Also covered the pan with foil after 20 minutes of baking, as in my first batch the nutella sort of burnt. Perfect results with these little changes! The combination of peanut butter, nutella and all the goeyness is great!

  25. I love your recipes…I wish the site would load faster though. It’s a poor user experience. Since I work in digital advertising I strongly suspect it’s the number of ads (and images) per page.

    1. Sorry that an extra few seconds to load is “a poor user experience”. I am only able to share my recipes that you said you love because of advertisers. It’s how I support my family. I don’t notice my site taking any longer than others, to be honest. I run the stats on it and it always comes up similarly to friends’ sites.

    2. I must be missing something here. My page has minimal advertising at the top and the rest that takes a few seconds to load are pictures of more goodies that I would have otherwise missed. I LOVE seeing additional photos for new ideas, and having the recipe link above each one makes it so easy. The longest I ever had to wait for the entire page to load was MAYBE 25 seconds. If that is too much time out of the day, then how will you ever find time to actually bake these delicious treats? The Nutella bars were a hit at a picnic last weekend. Thank you Averie!!!

      1. So glad the blondies were a hit at your picnic last weekend! Thanks for trying them and for your support – I appreciate it :)

  26. This is the first time I’ve ever felt the need to comment on a recipe I’ve tried out but I really need to THANK YOU for sharing this! I had family members sitting around the table waiting for it to cool down enough for them to attack it! :)

  27. I made these yesterday–such ooey-gooey yumminess!! Our whole family loves them, but I need to give them away ASAP; I keep helping myself to a “little taste” every time I walk by them in the kitchen. :). Love how easy these are to make, and especially appreciated your detailed instructions how to make the lovely Nutella swirls. I could actually “see” how to do it because you were so descriptive–thank you! :)

    My girls are off from school today so we are going to make your apple pie pancakes for a fun lunch! They have been on our wish list to make ever since you posted them, so excited to finally get the chance to!

    1. Love this comment and so glad you and your family loved the blondies and that my description of the swirling technique was good enough that you got it down pat! Wonderful! And donating baked goods…I am very familiar or I’d weigh 900 lbs :)

      The pancakes are really good & hope you ladies enjoy! :)

  28. Hi! This looks soooo delicious I’m planning on trying it out tonight! Haha. But if I can’t find peanut butter chips, can I use regular peanut butter instead? Will that work?

  29. I have made this recipe a few times since you first posted it and it is too good not to comment on! The first couple of times I made it I followed the recipe exactly. Ooey gooey goodness!!! My family of 5 devoured it in no time! Then I started getting creative and came up with a vegan version. I used Earth Balance in place of butter, egg substitute, Enjoy Life chocolate chips (in place of the peanut butter chips), and homemade nutella. I also put in a tsp of baking powder for a little bit of a fluffier texture. These blondies are the bees knees! It can be easily doubled and baked in a 9×13 pan for the same 20-25 minutes too. This is such a no-fuss and adaptable recipe. Definitely one that I will keep making…hey, my kids can even make it! :)

    1. I am so glad you love these and have made them more than once! I’ve made them with margarine/vegan butter too, but I’ve never taken out the egg. Good to know it works with egg sub. I personally love the dense, flat slab texture – ha! So I skip the baking powder but many ppl like to use a pinch in their blondies. And yes, very easily doubled in a 9×13. I just have a small family and bake…daily. We need small batches! So glad you love them. It’s my go-to base for literally 25 bars on my site!

  30. I just made these tonight and they were a huge hit. I tweaked the recipe a bit by browning the butter and throwing in a few milk chocolate chips along with the PB chips. It all came together fabulously! Thanks for the recipe!

    1. Oh I love browned butter and I love making blondies with it. So good. I bet yours turned out wonderfully & great idea to add a few choc chips along with the PB chips. I have no doubt these were a big hit. Thanks for coming back to LMK you tried these!

  31. So…I made these delicious treats and substituted sunflower butter for the Nutella and chocolate chips for the Reeses peanut butter cups. This trade off worked great! So great, that I made 2 8×8 pans and they are already gone. LOL! One of my boys sprayed whipped cream all over the top to make it bigger! :-) Another winner, Averie! Thanks so much for all the great recipes. So fun and so easy to make! LOVE! xo

    1. Love hearing stories like this – the substitutions you made so your kid’s food allergies weren’t an issue, that you made TWO pans and they’re already gone, and that one of your boys sprayed whipped cream all over the top, love it :) I would LOVE these with SFSButter. I dont have any here but I have a craving for it!

  32. This old farm house doesn’t have central air either (although unfortunately it’s not in Aruba). : D But I know exactly what you mean about the heat making things extra soft, and super-scrumptious!! (So glad I’m not the only one!)

    These look ah-mazing!!

    1. Most of the time, I love the heat. Except when I’m trying to take food pics. LOL But they sure tasted great!

  33. Averie!!!! I am in love with these blondies! All of your blondies are amazing – I always have your PBJ blondies on my mind. But now the Nutella. Ohhhhh my! There is quite nothing like nutella and peanut butter. The swirls on top are mouthwatering. And they make quite a pretty dessert, too!

    1. Girl. This photoshoot. You know how I have major issues when I’m here. I hated the pics. Nothing, nothing, nothing was working. I was so close to not even posting them. Then I got the 1st square, top row. I was…floored. But all that aside, the TASTE and flavor of these. Sally, I wish I could have shared some with you!!

  34. Oh my! Averie. These look incredible! Drooling at my computer. And I love that a mixer is not needed! Hallelujah, amen. :) Definitely want to try these babies soon!

  35. Are you seriously baking while you’re on vacation?! You are so dedicated, you make me feel like a slacker! The ribbons of Nutella in these look absolutely irresistible.

  36. Have I done a pb and nutella combo yet?
    Gosh I should!
    After seeing this!
    That first photo is so foodporn!

  37. You’ve just created a recipe perfect for people without dishwasher :D

  38. You are just like me…when I see a bag of something I want or need, I don’t even care what the cost is! I love how easy and simple this recipe is, Averie! You know, even with a dish washer…I like to use less bowls to do things– makes it so much easier without a bunch of clutter on the counter. You already have the ingredients out… right?! hehe (=

  39. I need to make these! Can you believe that I have never cooked with Nutella? I’m seeing it everywhere and I’m going to pick up a jar at the supermarket today! Thanks for the inspiration.

  40. Nutella and pb is one of my favorite combinations too! And that gooey center looks amazing!! I’m dying!

  41. O M G.
    These look heaven like. My mouth is watering!!!!! amazing!
    I will put these on my to do list – yummmmm.

    I would love you to come over and say hey on my blog if you have a spare could of minutes?

    Im a singer/songwriter so its all things music fashion yummy food yummy places and travel!

    Warm wishes!
    Mollie xoxo

  42. We don’t have a dishwasher either, so YAY for 1 bowl for blondies haha. ppp and Nutella and PB together? Everyone in this house will be happy!

  43. Being a huge fan of blondies myself, these Nutella-swirled babies are on my to-make list now! Pinning!

  44. Hi Averie…clearly…another creation falling right into the “must-make” Averie PB classic section!!!

    This is HUGELY off-topic (well…ok…we’re talkin’ PB bars!)…but as peanut butter chips are difficult to locate in my neck -of-the-woods in France…I was wistfully thinking of the peanut butter bars that were served in cut rectangles in the high school cafeterias in the U.S.. Have you ever heard of/attempted these. You are the PB MasterChef for me….so I was thinking if ANYONE has the key to this mystery…it is “thyself”!!!..I remember them being chewy, full of roasted peanut taste…and quite simple and straight-forward in their pea nutty-ness…the end pieces on the big cafeteria sheets were the best!…Would this be termed a blond peanut butter brownie in todays world?

    Anyway….THIS looks amazing…Nutella is QUITE easy to come by in Europe (it’s everywhere) …although I am partial to your homemade peanut butter with the honey-roasted peanuts….I might “go that route” here to highlight the marvel that is peanut butter, and use either white chocolate chips for the non-existent pb chips…or even pieces of salted caramel or toffee.

    Thank you …always for your detailed instructions….and explanations of how various ingredients “work” together…taste/texture variance in finished products..etc…It ALL helps…It is ALL appreciated….very much.

  45. First, I hope you are enjoying your trip!

    Second, oh my goodness gracious, these will knock my socks off. I can’t wait!

  46. That nutella stuff is amazing and addictive at the same time! I wish I can get my hands on its giant jar version! Wonder anyone know where I can get that from? xx

    1. I actually buy store-brand Nutella when I can and sometimes you can get lucky and find a jumbo jar :)

  47. Oh my goodness, these look incredible!! I guess I am out of the loop…did not know you were in Aruba. Lucky ducky! Of course, I have been busy busy for the past few days (haven’t been able to look at your gorgeous recipes!!) but these look simply divine. Since Seraphim can’t do peanut butter or nutella either for that matter (no nuts) think sunbutter would hold up and I could use chocolate chips or butterscotch? I would love to try these! Have a wonderful vacation, Averie!!

    1. I actually replied to another gal who’s daughter has an allergy before you and said: Replace the PB chips with choc chips. If she’s allergic to the hazelnuts in Nutella too (or is it just a peanut allergy?) but replace that with Sunflower Seed butter, Hot Fudge, or just melted chocolate. Such a flexible recipe, and can easily work around nut allergies!

      So yes to choc or butterscotch chips and yes to SFSButter!

      Hope you guys are doing great!

      1. We are great, Averie, thanks! I hope you are all well, too! I am so making these TOMORROW!!! :-)

  48. When I worked at Disney I would come home from work and just eat spoonfuls of peanut butter and nutella straight from the jar. Blondies would have been so much easier…. plus my roommates would have found blondies more normal.
    I bet these would be incredible with browned butter!

    1. Thanks, Ashley! We come twice a year and it’s definitely a working vacation. Blogging continues 6-7 days a week. Mama’s got to pay for this little adventure :)

  49. That gooey center. I’m fainting over here Averie. If only I could charter a plane to Aruba, I’d be on your doorstep before you could bake me a new batch.

  50. Oh my, I love Blondie’s so much and I can’t wait to try them like this with nutella. Yum!!

  51. You got me at the words “Nutella and PB”..;) Totally making these! They look amazing.

  52. Ah yes – adventures in the no dishwasher, hot kitchen. I know this one well, Averie. Seems like it must be well worth having the beach right there though! These look fantastic – I love gooey blondes – the more so, the better. ;)

    1. It’s totally worth it and I know you know what it’s like, living where you live, where the heat and lack of certain ‘modern’ conveniences is the norm, but it all works out :)

  53. Oh my god, YES. This, especially: In more normal conditions, your blondies won’t be as soft and melty. I want them that soft and melty!!!

    These are just oozing and look so delicious. Like the texture of a melting smore where you just can’t eat them fast enough! I love the looks of these!

    All my cookies are less than 30 minutes and are my go-to recipes! If it takes more time than that, I don’t do it.

    1. I know you’re an under-baker so you too can achieve the gooey status with ease :)

      And they were like a melting smore! Yes! I almost called them that and I ALMOST added marshmallows to them b/c I bought mmallows and was going to actually make them as Nutella smores bars but as I was mixing the batter was worried that a mm’s would have just pushed gooey into won’t-hold-together down here, so left them out, but that was actually my orig plan!

  54. um, how fantastic are these?! Don’t know if I could be trusted with these around the house…

  55. Your vacation kitchen sounds a lot like my real life. No dishwasher, no air conditioner, hot all the time. Welcome to my life. These blondies sound pretty ridiculous. I’d even be willing to turn my oven on for them. You just have to keep everything in the fridge in the tropics. C’est la vie.

  56. Oh Averie, these bars look amazing! I love how gooey they look. Brown sugar, Nutella, & peanut butter chips? I die. :) Hope you’re enjoying fun & sun in Aruba!

  57. Averie, it is scary knowing I have all of the ingredients to make this. You are quite the temptress! Baking and blogging in Aruba? Make sure you set aside plenty of time for fun! xo

  58. These remind me of the peanut butter and chocolate swirl brownie my mom makes all the time. I am sure they are fantastic with the nutella.

    1. I’ve wanted to do a brownie like what you’re talking about but haven’t so far – only blondies. Your mom’s recipe sounds great!

  59. Averie stop! Every time I check your site there is something thoroughly tempting I want to make! Actually I have to be honest, I won’t make these as my daughter is allergic to nuts, but I wanted to tell you that they look unbelievable and I bet they are truly delicious!

    1. Replace the PB chips with choc chips. If she’s allergic to the hazelnuts in Nutella too (or is it just a peanut allergy?) but replace that with Sunflower Seed butter, Hot Fudge, or just melted chocolate. Such a flexible recipe, and can easily work around nut allergies!

  60. You really can never go wrong with Nutella. That stuff is addicting, I tell ya! I could polish off a jar in one sitting with no problem ;) Combining that with one of my other favorite flavors- peanut butter is a match made in heaven. And it’s funny because I was just looking for a blondie recipe that looked exciting enough to make and this one certainly does the trick Averie.

    1. Glad that these look exciting enough! If you try them, lmk! If you’re a Nutella fun, these do the trick!

  61. Those swirls, I want to swirl right into these blondies!! Hats off to you for baking in 88F and humidity. That sounds rough, I wouldn’t have the patience. LOL

  62. Hey girl! I hope you’re enjoying Aruba and your vacation :) I love your quick, simple and no fuss desserts like this one. There are just those nights where you don’t want to or have time to wait for eggs or butter to come to room temp or get out 10 different appliances to whip up dessert. You just want dessert and you want it now, right? These blondies look amazing and I love all the gooey Nutella seeping out! I so want one right now and it’s 9:00 in the morning :) xoxo, Jackie

    1. What you said, totally agree! No need for 10 appliances and eggs/butter to room temp, etc. These are the EASY cure for all that monkey business :)

  63. You know I hide the Nutella from myself because I can’t stay out of it so there is DEFINITELY a jar in the back of the cabinet. I haven’t made blondies in forever — these look so chewy and soft and perfect!! Happy vacationing!

  64. Yay! I LOVE 5 minute, 1 bowl recipes! Can’t go wrong with Nutella in blondies, either :) Hope you’re enjoying Aruba!

  65. Yeah, these would make me very, very happy! The look insanely delicious and those swirls of Nutella could not be more perfect!! Oh and the caramel and vanilla flavors going on are so my thing. I love this bar!

  66. That first line made me smile- “jam-packed with things that make me very happy”. It’s funny how baking and baking products can really lift your mood! These look delicious and I love that you need minimal dishes. Less fuss = more time to eat!

  67. No dishwasher? That’s a scary thought. These blondies look ridiculously good. The gooey messyness totally has my mouth watering.

    1. What’s even scarier is that when I go to the grocery store, I never know if I’ll even be able to get butter, eggs, milk, lettuce, or salad dressing. But it’s an adventure. You just have to embrace it!

  68. These actually look extra gooey and delicious in their soft, melty state! Peanut butter in any form can do no wrong. I even have a small bottle of PB extract with the intent of trying to make salt water taffy some day (one of those bucket list candy projects).

    1. PB extract to make salt water taffy sounds incredibly amazing!!! I think you should sell it! And I’m buying :)

  69. I seriously love a good blondie recipe. I make super easy Kentucky Bourbon Blondies. Agh. So good!

  70. I must be crazy but I love making brownies or chocolate desserts when it is warm. The butter at least comes it room temperature quicker ( I am impatient especially for cake). The crackly top of these brownies are so pretty, normally only achieved with chocolate ones. Well done!

    1. Thanks, Belinda. The beauty of these is that I use melted butter, so it’s super fast :) No need to wait at all. And I find that when I use melted butter, I get the crackly top on my blondies and bars, whereas with creamed butter, I don’t – as a general rule.

  71. Nutella and peanut butter! I love it. And I like the simplicity of this recipe. Thanks for sharing!