These blondies will be a hit!
Ingredients
- ½ cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup peanut butter chips (chocolate chips may be substituted)
- ⅓ cup chocolate hazelnut spread (Nutella is well-known but Aldi has a terrific house brand that I use)
Method
Preheat oven to 350°F.
Line an 8-by-8-inch baking pan with aluminum foil or parchment, spray with cooking spray; set aside.
In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Let cool.
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, put the hazelnut spread into a sandwich bag. Using scissors, clip one of the corners of the bag so that you can pipe the spread onto the batter. Drizzle the hazelnut spread 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°. 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. 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.