Peanut Butter and Nutella Blondies

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Nutella
  • 2/3 cup Peanut butter, creamy

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 cups Brown sugar, packed
  • 2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

Found on relish.com

Ingredients

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

Directions

• Preheat oven to 350F and spray an 8×8″ baking dish with nonstick cooking spray. 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. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Add the flour and baking powder and stir until just combined, don’t overmix. Pour half of the batter into the prepared pan, smoothing out the top. Measure out Nutella in a glass measuring cup and microwave for 15 to 20 seconds, then spread evenly over the batter. Top with remaining batter by dropping spoonfuls evenly over the Nutella and gently smoothing out the top. Bake for 23 to 25 minutes, or until the top is no longer glossy and the edges are golden brown. Cool completely before slicing. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. This recipe from Jilllian Hatsumi and Honest Cooking was republished with permission. It originally appeared as Nutella-Stuffed Peanut Butter Blondies. Jillian Hatsumi / A Bajillian Recipes