Nutella Peanut Butter Blondies

    June 24, 2016

    • Yields: 12 bars

    Ingredients

    Nonstick cooking spray (read ingredient statement)

    1 cup Peanut butter (read ingredient statement)

    1 Large egg, beaten

    1/4 cup Honey

    1 tsp Baking soda

    1 Large ripe banana, mashed

    1 tsp Pure vanilla extract

    1/2 tsp Teaspoon kosher salt

    1/2 cup Semisweet chocolate chips (read ingredient statement)

    1/3 cup Nutella® (or other chocolate hazelnut spread; read ingredient)

    Sea salt, for sprinkling

    Directions

    1When lining the pan with foil or parchment, leave a couple of inches overhanging on two opposite sides.

    2These “handles” make removing the block of blondies from the pan easy.

    3Position a rack in the centre of the oven and heat the oven to 350°F. Grease a square 9x9-inch pan with nonstick cooking spray and line it with foil or parchment for easy lifting.

    4In a large bowl, combine the peanut butter, egg, honey, baking soda, banana, vanilla, and salt; using a hand-held electric mixer, beat the ingredients on medium speed until well combined and the batter is smooth.

    5Fold in the chocolate chips.

    6Scrape the batter into the prepared pan and smooth the top. Warm the Nutella to loosen it up, then dollop it 1 teaspoon at a time all over the top of the batter.

    7Gently swirl the Nutella into the peanut butter mixture with a skewer or knife; don’t swirl so much that the two completely blend together—you should still see streaks of Nutella on top of the peanut butter.

    8Sprinkle with sea salt.

    9Bake for 20 to 30 minutes, or until the edges become golden brown and the center doesn’t jiggle.

    10Allow the blondies to cool for about 20 minutes, then use the foil or parchment handles to transfer the blondies to a rack to cool completely.

    11Once cool, cut into 12 bars about 2¼x3 inches.

    12The blondies will keep in an airtight container for up to 7 days.

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