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!