Wednesday, September 11, 2013

Brown Butter Nutella Swirled Peanut Butter Chip Blondies (with Sea Salt)

Brown Butter Nutella Swirled Peanut Butter Chip Blondies (with Sea Salt)
Oh, hi, I'm Kayle....I like to over-complicate things.
  • I have folders and files and tiny little details figured out for my wedding....and I'm not actually engaged yet.
  • In that same vein...I will literally stress about and plan out things for a theoretical future that's not quite here yet.
  • I have to explain my very specific orders to those poor waiters and waitresses at restaurants.
  • Also...can I have water with no lemon?
  • I see a recipe for something that's super easy, and I go "...but what if I made everything from scratch?"
  • I see a recipe that already seems like it could have everything you could possible want and then I go..."maybe I'll brown the butter and put sea salt on top."
You know what? I sort of love my brain.
Brown Butter Nutella Swirled Peanut Butter Chip Blondies (with Sea Salt)
Sooo yeah....let's face it: if I see a recipe with melted butter....I'm gonna brown it. That's practically a given. And I might be an eensy weensy obsessed with putting gorgeous big flakes of salt on top of sweet things. GUYS-it's just sooo gooood!! Do not knock it 'til you try it-it seriously just balances the sweetness in just the right way.

Oh and I maybe used homemade nutella to "swirl" on top. Note the quotation marks because um...homemade nutella doesn't swirl too well....it's too thick. So these maybe aren't as pretty as they could be. But ya know what? I don't care because they taste FANTASTIC!
Brown Butter Nutella Swirled Peanut Butter Chip Blondies (with Sea Salt)
To sum up: a delicious, chewy, blondie base (with no white sugar, only beautiful beautiful brown sugar), made with browned butter. Then some chocolate and peanut butter chips are mixed in. Then ya put some nutella on top. Bake em up, sprinkle on some salt, and there you have it: a super complicated recipe.

But here's the secret: not complicated. This whole thing is mixed up in one bowl (ok...not counting the pan you brown the butter in), whisked together (no mixer!), and made and baked in like 30 minutes. So uh...yeah...turns out this is SUPER quick and simple. 

And obviously out of this world yummy, packed with all your favorite things.

You like my brain now, too, huh?

Brown Butter Nutella Swirled Peanut Butter Chip Blondies (with Sea Salt)

Adapted from "Nutella-Swirled Peanut Butter Chip Blondies" from Averie Cooks

Brown Butter Nutella Swirled Peanut Butter Chip Blondies (with Sea Salt)
Ingredients:
  • 1/2 cup (or 1 stick or 8 tbsp.) unsalted butter, melted and browned
  • 1 egg
  • 1 cup light brown sugar, packed
  • 1 tbsp. vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter chips
  • 1/3 cup Nutella or homemade nutella (or peanut butter or chocolate peanut butter)
  • Optional-large flaked sea salt
Preparation:
Brown Butter Nutella Swirled Peanut Butter Chip Blondies (with Sea Salt)
  • To brown the butter-in a (preferably light colored) saucepan melt butter over medium heat and whisk constantly as the butter melts, foams, bubbles, and eventually little brown flecks form. Immediately pour into a large bowl (make sure to scrape all those little brown bits into there). Cool to room temperature.
  • Preheat oven to 350 degrees and line an 8x8" pan with aluminum foil. Spray with cooking spray. 
  • Once butter has cooled, add egg, sugar, and vanilla. Whisk until smooth.
  • Stir in flour until just combined.
  • Stir in chocolate and peanut butter chips.
  • Pour batter into prepared pan and smooth the top with a spatula.
  • Add and (attempt to) swirl (or spread) nutella on top. (to create a marble pattern: drizzle over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Rotate pan 90-degrees. 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 20-25 minutes, until a toothpick inserted in the center comes out clean or with some moist crumbs, not batter. 
  • Let cool in pan for at least 30 minutes. Cut and serve. Keep at room temp. in an airtight container for 1 week or freeze for up to 6 months.
Brown Butter Nutella Swirled Peanut Butter Chip Blondies (with Sea Salt)
Oooozey
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