Nutella Swirl Peanut Butter Chip Blondies Recipe

These blondies are loaded with everything I love: a tender, buttery brown sugar base, plenty of peanut butter chips, and ribbons of Nutella throughout.

A super-soft, caramel-tinged dough forms the foundation. The batter comes together in one bowl in about five minutes and doesn’t require a mixer, which makes this an ideal quick-bake when you don’t want a sink full of dishes.

I started with my reliable blondie base that always performs well. It’s forgiving, adaptable, and ready fast — perfect for vacation baking when I want something simple that takes less than 30 minutes from start to finish.

While traveling in Aruba I spotted peanut butter chips in a local store and couldn’t resist, even at a premium price. If you don’t have peanut butter chips, plain chocolate chips work beautifully and are a more economical swap.

Swirls make everything better, and Nutella adds a lovely chocolate note that complements — rather than overwhelms — the rich brown sugar and butter flavors. If you don’t have Nutella on hand, homemade peanut butter or a homemade chocolate-peanut butter blend are good alternatives.

As the blondies bake, the butter and brown sugar caramelize, producing warm caramel and vanilla notes. The result is a moist, dense bar with a soft, almost fudgy interior.

These bars are especially tender and slightly gooey when baked in very warm, humid conditions; in a typical kitchen they’ll still be soft and chewy but a bit firmer. The peanut butter chips provide little pockets of flavor that pop without turning the bars into straight peanut butter blondies.

The recipe is flexible and forgiving: swap chocolate chips for peanut butter chips, or use peanut butter swirls if you prefer. They keep well stored airtight at room temperature for up to a week or frozen for several months.

These blondies are a little messy — in the best way. Napkins are recommended.

Stack of peanut butter chocolate chip blondies on a white surface.

Nutella-Swirled Peanut Butter Chip Blondies

By Averie Sunshine

These blondies are super soft and moist, and they’re quick to make. The one-bowl batter comes together in five minutes without a mixer. Peanut butter chips are scattered throughout to add bursts of flavor, while Nutella swirls bring chocolate richness. Ready in under 30 minutes and simple to adapt: swap the chips or the swirl to match what you have.

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: 1 8×8 pan, 9 to 12 generous squares

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
about 1/3 cup Nutella (or homemade peanut butter or homemade chocolate-peanut butter)

Instructions

Preheat oven to 350°F. Line an 8×8-inch pan with foil and spray with cooking spray; set aside.
In a large microwave-safe bowl, melt the butter (about 1 minute on high). Let it cool briefly so the egg won’t scramble.
Add the egg, brown sugar, and vanilla to the melted butter and whisk until smooth.
Stir in the flour until just combined; don’t overmix. Fold in the peanut butter chips.
Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
Drizzle Nutella over the batter in five wide, parallel lines running the length of the pan. Rotate the pan 90 degrees and drag a toothpick through the lines in evenly spaced strokes to create a marbled pattern.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. Allow the bars to cool in the pan for at least 30 minutes before slicing. Store airtight at room temperature up to 1 week or freeze for up to 6 months.

Nutrition

Serving: 1, Calories: 366 cal, Carbohydrates: 34 g, Protein: 8 g, Fat: 23 g, Saturated Fat: 9 g, Polyunsaturated Fat: 11 g, Cholesterol: 36 mg, Sodium: 130 mg, Fiber: 2 g, Sugar: 21 g

Nutrition information is automatically calculated and should be used as an approximation.

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