For the end-of-year potluck for our softball team, the Pie elected to make these ooey-gooey sticky-sweet masterpieces. If you’re in the mood for a serious sugar overload, then this one is for you. The original recipe makes one 8″ x 8″ pan of thin squares. We doubled it to create a slightly thicker version in a 9″ x 13″ baking pan, so the recipe below reflects that.
Preheat your oven to 350°F and butter your pan. Line it with parchment paper and butter it again. Because of course you need the extra grease in this recipe.
Now, melt 1 cup butter (I know, that’s a lot of butter) and set it aside to cool a bit until it’s not molten.
Pour the slightly cooled butter into a big bowl with 2 large eggs, 2 cups brown sugar, and 2 tablespoons vanilla extract. Whisk that together until smooth.
Plop in 2 cups flour and stir until combined.
Next add in 2 cups peanut butter chips, or half peanut butter chips and half chocolate chips (we ran out of peanut butter ones). Stir that up.
Spread your dough/batter into your pan. It’s easiest to spread into the corners if you butter your hands and press down.
Next, heat up 2/3 cup Nutella (or comparable chocolate hazelnut spread) and pour it in long lines on the surface of your blondie batter.
Use a skewer or knife to drag the hazelnut spread horizontally across and through the batter to create a marbled pattern.
Bake for 20-25 minutes, until a toothpick inserted in the centre comes out clean, and then set on a wire rack to cool completely. These will look slightly underbaked, but they’re supposed to be gooey. So when it’s cool, cut it into small squares and enjoy!
Ali Does It Herself 