Blondies with Peanut Butter and Nutella
Blondies with Peanut Butter and Nutella offer a scrumptious twist on the classic brownie, bringing together the rich flavors of creamy peanut butter and luscious Nutella.
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Spatula
Ingredients
Ingredients
- 1 cup unsalted butter melted, the base fat for blondies, adds richness and moisture.
- 1 cup brown sugar packed, provides depth of flavor and contributes to the chewy texture.
- 1/2 cup granulated sugar balances the sweetness and helps achieve that perfect texture.
- 2 large eggs essential for binding the ingredients together, adds moisture and structure.
- 1 teaspoon vanilla extract enhances the overall flavor profile with its warm, sweet notes.
- 2 cups all-purpose flour gives structure and stability.
- 1 teaspoon baking powder ensures that the blondies rise to a soft and chewy consistency.
- 1/2 teaspoon salt balances the sweetness and enhances all the flavors.
- 1 cup creamy peanut butter brings a nutty flavor and a creamy texture.
- 1 cup Nutella adds a rich chocolate-hazelnut flavor.
- optional chopped nuts such as peanuts or walnuts for added texture and flavor.
- optional chocolate chips for added texture and flavor.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until well blended and smooth.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
- Gently fold in the creamy peanut butter until the batter is well mixed, but still slightly marbled.
- Pour the batter into the prepared baking pan, smoothing it out evenly with a spatula. Drop spoonfuls of Nutella on top and swirl it into the batter.
- If desired, sprinkle chopped nuts or chocolate chips on top.
- Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and allow to cool in the pan for about 10 minutes. Lift the blondies out using the parchment overhang and let them cool completely on a wire rack.
- Once cool, cut into squares or rectangles and serve.
Notes
These blondies can be made ahead of time and stored in an airtight container for several days. They actually taste better after resting.