Nutella-swirled Peanut Butter Chip Blondies

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Initial version

Authored by Steve
One 8x8 Pan, 9 To 12 Generous Squares

Ingredients

  • 1/2 c unsalted butter (1 stick) melted
  • 1 large egg
  • 1 c light brown sugar packed
  • 1 tbsp vanilla extract
  • 1 c all-purpose flour
  • 1 c 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)

Instructions

1

Preheat oven to 350 F. 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. Turn batter out into prepared pan, smoothing the top lightly with a spatula.

6

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.

7

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.