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Peanut butter nutella blondies

There is no reason whatsoever to skimp on the peanut butter or Nutella when making these decadent blondies.

Peanut butter and Nutella 'marry' well to create this decadent blondie.
The Pastry Chef's Baking
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If you know any peanut butter and/or Nutella lovers, this is the easiest thing you could make for them and get raves. You make the peanut butter blondie batter, spread half in the bottom of the pan, pour a layer of warm Nutella over it and then drop the rest of the blondie batter on top, covering the Nutella completely.

The trickiest part is telling when it’s done. You can’t do the traditional toothpick test without running into the Nutella middle and that’ll mask whether the blondie has baked enough or not. Instead, angle the toothpick so that you’re able to spear the top half of the blondie without encountering the Nutella. If it comes out with moist crumbs and not raw batter, it’s done.

While I’m not a big peanut butter lover, I liked this combination. It’s straightforward, simple and the flavors marry well. It’s also easy to make ahead of time and freeze for when you need it. I used creamy peanut butter but you can use either creamy or crunchy. Just don’t use natural peanut butter or you won’t get the same texture or results. I also admit I was a bit generous with the Nutella because, hello, Nutella. You can use as much or as little as you like although I wouldn’t go much more than 1 cup or the Nutella layer will overwhelm the peanut butter (I know, I know, I say that like it’s a bad thing). I wouldn’t go too skimpy with the Nutella either; otherwise, why bother?

Peanut Butter Nutella Blondies
Adapted from Relish

1/2 cup unsalted butter, softened 2/3 cup creamy peanut butter
1 1/2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 to 1 cup Nutella

1. Preheat oven to 350 degrees F. Line an 8 x 8-inch baking pan with foil and lightly spray with nonstick cooking spray.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and brown sugar together until smooth, about 30 seconds.

3. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Add the flour and baking powder; stir until just combined. Do not overmix.

4. Pour half the batter into the prepared pan, smoothing the top. Measure out Nutella in a glass measuring cup and microwave for 15 to 20 seconds. Spread evenly over the batter. Top with remaining batter by dropping spoonfuls evenly over the Nutella and gently smoothing out the top.

5. Bake for 23 to 25 minutes or until the top is no longer glossy and the edges are golden brown. Cool completely before slicing.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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