Nutella-Swirled Peanut Butter Chip Blondies
Nutella-Swirled Peanut Butter Chip Blondies takes about 25 minutes from beginning to end. This recipe serves 1. One portion of this dish contains roughly 61g of protein, 180g of fat, and a total of 3677 calories. For $6.48 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. It is brought to you by Averie Cooks. It works well as a pricey main course. 53643 people were impressed by this recipe. A mixture of nutella, flour, light brown sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is outstanding. If you like this recipe, you might also like recipes such as Nutella-Swirled Chocolate Chunk Peanut Butter Blondies, Nutella-Peanut Butter Swirled Chocolate Chip Cookies, and Swirled Peanut Butter and Nutella Stuffed Chocolate Chip Cookies.
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1 large egg
1 cup all-purpose flour
1 cup light brown sugar, packed
about 1/3 cup Nutella (Homemade Peanut Butter or Homemade Chocolate Peanut Butter may be substituted)
1 cup Reese's Peanut Butter Chips (chocolate chips may be substituted)
1/2 cup unsalted butter (1 stick), melted
1 tablespoon vanilla extract
Equipment:
aluminum foil
baking pan
microwave
bowl
oven
whisk
toothpicks
spatula
frying pan
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Add the egg, brown sugar, vanilla, and whisk until smooth.
3. 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.
4. 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:
covered percent of daily need
