Oh hello old friend! I first posted this Blondies recipe back in 2014 and you know what? I loved it then and it’s just as good now. I know, this is big chat from someone who does a lot of baking, but I honestly think this is one of my favourites ever. In need of some easy, simple, comfort food baking? Blondies with Peanut Butter and Nutella are your new BFF.
Tips for Making the Blondies with Peanut Butter and Nutella
I used a very dark (70%) chocolate for the topping as I think the bitterness really cuts through the creamy, peanut sweetness. You could use a 40% ish if you don’t like it quite so dark, but please don’t use milk chocolate, it’ll all be a bit too gooey sweet. If you can, try to use a pan very close to the size I used (25cm x 25cm) they are just the right thickness in that tin. If you use a smaller tin, they’ll be deeper and may need a little extra cooking. One last thing, when you take these out of the oven, resist the temptation to eat them with a trail of warm Nutella dribbling down your chin (who, me?) Leave them to be totally cold before you cut them and they will keep their pattern and give a nice clean cut. The chocolate, Nutella topping cools to something like a truffle texture. (Oh, be still my heart.)
Watch me making the Blondies
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Blondie recipe. Please rate the recipe using the ⭐️ by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
How to make Peanut Butter Nutella Blondies:
