Nutella-Swirled Peanut Butter Chip Blondies
Chewy brown butter blondies studded with Reese's peanut butter chips and marbled with Nutella. The chocolate-hazelnut swirl creates an elegant spider-web pattern across buttery, dense bars that balance salty peanut and sweet chocolate. Perfect for potlucks, bake sales, or simple weeknight desserts. This version skips eggs-scrambling risks by tempering before mixing, and uses a straightforward marbling technique that yields impressive results without special equipment.
Ingredients
- ½ cup unsalted butter, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flourgluten-free 1-to-1 flour blend1:1dietarygluten-free
may yield slightly different texture
- 1 cup Reese's Peanut Butter Chipschopped peanuts1:1texturedairy-freeadds peanuts
adds crunch; slightly less sweet
- ⅓ cup Nutella
Instructions
- 1
Preheat oven to 350F.
- 2
Line 8-by-8-inch baking pan with aluminum foil and spray with cooking spray.
- 3
Melt butter in microwave-safe bowl on high power for about 1 minute.
- 4
Let cool momentarily, then whisk in egg, brown sugar, and vanilla until smooth.
- 5
Add flour and stir until just combined; do not overmix.
- 6
Stir in peanut butter chips.
- 7
Transfer batter to prepared pan and smooth top lightly with spatula.
- 8
Drizzle Nutella in 5 evenly spaced parallel lines across pan lengthwise.
- 9
Rotate pan 90 degrees and drag toothpick perpendicularly through lines to create marbled pattern.
- 10
Bake for 20 to 25 minutes until toothpick inserted in center comes out clean or with few moist crumbs.
- 11
Cool in pan for at least 30 minutes before slicing.
Tips
Cool butter briefly before whisking in egg to prevent cooking it. Room-temperature or warm (not hot) butter is the sweet spot.
Do not overmix flour once added; stir only until dry streaks disappear. Overmixing develops gluten and yields tough, cakey bars instead of chewy ones.
For cleanest marble lines, use a thin toothpick or skewer and drag it slowly and steadily through the Nutella. Wipe between strokes if desired.
Good to Know
Airtight container at room temperature for up to 1 week, or frozen for up to 6 months.
Batter can be mixed up to 2 hours ahead and refrigerated before baking. Bake as directed.
Cool to room temperature for best texture. Bars are soft and melty in heat/humidity.
Common Mistakes
Do not skip cooling time after melting butter; whisking egg into hot butter scrambles it.
Do not overmix batter after adding flour to avoid dense, tough bars.
Do not underbake; a clean toothpick (or one with faint crumbs) ensures bars are set but still chewy.
Substitutions
Dairy-Free Swaps
adds crunch; slightly less sweet
Gluten-Free Swaps
may yield slightly different texture
General Alternatives
FAQ
Can I make these in a different pan size?
Yes. Use a 9-by-9-inch pan for thinner bars (bake 18-20 minutes) or a 7-by-11-inch for thicker bars (bake 25-28 minutes). Adjust baking time based on thickness and toothpick test.
What if I cannot find Reese's Peanut Butter Chips?
Substitute chopped peanuts, peanut butter morsels, or chocolate chips. Use same quantity. Texture will vary; chopped peanuts add crunch, while morsels mimic the original.
Can I freeze these bars long-term?
Yes. Wrap cooled bars individually in plastic wrap, then foil. Freeze up to 6 months. Thaw at room temperature for 1-2 hours before serving.