These peanut butter Nutella blondies are the perfect combination of sweet and salty. They're thick, chewy and fudgy, and surprisingly easy to make!
Another day, another blondie recipe...
Today I'm sharing these delicious Nutella and peanut butter blondies. They are truly a dream dessert for anyone who loves nuts.
Despite how beautiful and elegant they look, they are super easy to make. They're made with only 10 simple ingredients and take just 10 minutes of prep time. I can't wait for you to try them!
As always, I've written detailed notes and step-by-step instructions in the post for all the beginner bakers who may be reading. For those who are more experienced, you can find the condensed version of the recipe in the card at the end of the post. Enjoy!
Ingredients for this recipe
- Butter: By using melted butter, we can transform a cakey blondie into a rich, chewy blondie. I use unsalted butter but you can use salted butter if you like- just make sure to skip the extra salt in the recipe.
- Sugar: I like to use a combination of both brown and white sugar in my blondies. I use caster sugar (AKA superfine sugar) and soft light brown sugar for the best flavour and texture.
- Eggs: Eggs give blondies their structure and help them to rise a little bit without the need for baking powder. You'll need 3 medium eggs.
- Vanilla extract: For an extra bit of flavour.
- Salt: To contrast with the sweetness.
- Flour: Always use plain/all-purpose flour for blondies. We don't need them to rise too much otherwise they'll end up cakey rather than fudgy.
- Peanut butter: I used squeezy peanut butter for ease but if you're using it from a jar, you can put it in the microwave for around 10 seconds to loosen it and make it a bit easier to swirl around.
- Nutella: Of course, we also need some Nutella! You can use the real deal or an off-brand supermarket version. They taste pretty identical so the choice is totally up to you!
- Chocolate chips: Chocolate chips are optional but I recommend using them for an extra hit of chocolate. You can use milk, white or dark chocolate chips, or even a combination.
Tools and equipment
Aside from the ingredients, here are all the tools you'll need to make peanut butter and Nutella blondies...
- Kitchen scales: I don't include cup measurements in most of my recipes because accuracy is really important for success! I always recommend using a digital food scale for baking.
- 8x8-inch tin: I haven't tested my blondies with any other tin size yet so I'm unsure about baking times and temperatures for larger or smaller tins. I find that an 8x8 tin gives a nice thick blondie and the perfect chewy texture.
- Baking paper: To stop the blondies from sticking to the tin. I like to leave a little bit hanging over the edges so you can just lift them out once they're set.
- Bowls and utensils: You'll need a large mixing bowl, a small heatproof bowl, a wooden spoon and a sharp knife.
How to make peanut butter Nutella blondies
Step 1: Preheat your oven to 160°C and line an 8x8-inch tin with baking paper. If you're using a fan oven, set your oven temperature slightly lower at 140°C.
Step 2: Melt 120g of butter in the microwave then set it aside to cool for a few minutes. This will ensure it doesn't cook the eggs or flour.
Step 3: Add the melted butter to a large bowl along with 130g of caster sugar and 130g of soft light brown sugar. Mix well to make a mixture that looks a bit like wet sand.
Step 4: Next, stir in 3 medium eggs and 1 teaspoon of vanilla extract. The mixture should now look shiny and glossy.
Step 5: Add 200g of plain flour to the bowl and mix well to create a smooth blondie batter. Stir in 100g of chocolate chips.
Step 6: Transfer the batter to your lined tin and spread it out evenly.
Step 7: Drizzle 2 tablespoons of peanut butter and 2 tablespoons of Nutella over the top of the batter then use a toothpick to create a swirly pattern. If your peanut butter and/or Nutella are stiff, you can melt them in the microwave for 10 seconds or so until runny- this will make it easier to spread them around.
Step 8: Bake the blondies for around 35-40 minutes and let them cool in the tin. Once cool, pop them in the fridge for 3-4 hours to set. This will transform them from gooey to chewy!
Step 9: Remove the blondies from the tin, cut them into squares and enjoy!
Recipe tips
- Melt the peanut butter and Nutella (separately) in the microwave for 10-15 seconds until runny. This will make it easier to swirl around on top of the blondie batter.
- Blondies will be gooey in the middle so the toothpick test won't work on this occasion. You'll know they're ready when they're golden brown and shiny on top, and the edges are pulling away from the tin slightly.
- If your peanut butter contains salt, omit the pinch of salt from the recipe. This ensures you get that sweet and salty combo without an overpowering salty flavour.
FAQ
If you keep them in an airtight container, they'll last for around 5 days at room temperature and for at least a week in the fridge.
Yes, Nutella and peanut butter blondies can be frozen for up to 3 months. To do so, either pop them in airtight containers or freeze them on a baking sheet until solid then transfer them into freezer bags. You can defrost them by letting them thaw out in the fridge overnight. Do not refreeze.
This can be due to baking the blondies for too long or using an oven that runs too hot. It can also be caused by using the wrong type of flour or inaccurate measuring.
More blondie recipes:
I hope you enjoy my peanut butter and Nutella blondies. If you make them at home, please let me know how you get on by leaving a comment or rating below. Enjoy!
BEST Peanut Butter Nutella Blondies
Ingredients
- 120 g Butter, melted then cooled for a few minutes
- 130 g Caster sugar
- 130 g Soft light brown sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- Pinch Salt (omit if your peanut butter is salted)
- 200 g Plain flour
- 100 g Milk chocolate chips
- 2 Tablespoons Peanut butter
- 2 Tablespoons Nutella
Instructions
- Preheat your oven to 160℃ (140℃ if you're using a fan oven). Line an 8x8-inch tin with baking paper.
- In a large bowl, mix together the melted butter, caster sugar and light brown sugar.
- Stir in the eggs, vanilla extract and salt.
- Add all of the flour and mix well to make a smooth blondie batter then fold in the chocolate chips.
- Transfer the batter to your lined tin and spread out evenly. Drizzle the peanut butter and Nutella on top then use a toothpick to swirl it around to make a pattern.
- Bake for around 35-40 minutes, until the edges look firm and are pulling away from the tin slightly. The middle should still have a slight wobble.
- Leave the blondies in the tin to cool completely then put them in the fridge for 3-4 hours to set. This will make the gooey centre turn firm and fudgy.
- Once set, cut into squares and enjoy!
Video
Notes
- If they're too stiff to swirl, you can melt the peanut butter and/or Nutella in the microwave for 10-15 seconds before drizzling it on top.
- Store in an airtight container in the fridge for up to 1 week.
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