Nutella-Swirled Chocolate Chunk Peanut Butter Blondies {no butter, flourless, gluten-free}
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
30 servings
- 2 cups all natural unsalted creamy or crunchy peanut butter (you can also use old-fashioned PB)
- 2 eggs at room temperature
- 1/2 cup honey, agave, or pure maple syrup (only use 1/3 cup if you are making banana version)
- OPTIONAL: 2 medium ripe bananas, mashed
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon sea salt, plus extra for sprinkling on top
- 1/4 cup nutella (or nutella substitute of choice)
- 3 oz your favorite dark chocolate bar, coarsely chopped
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 350 degrees F. Grease 9x13 inch pan with nonstick cooking spray.
Step 2
In bowl of an electric mixer, combine peanut butter, eggs, honey, baking soda, banana if using, vanilla, and sea salt; beat on medium speed until batter is well combined and smooth.
Step 3
Gently fold in half of your chopped dark chocolate, reserving the other half for topping.
Step 4
Spoon batter into prepared pan and smooth top. Place nutella, one teaspoon at a time randomly all over the top of the batter. Gently swirl back and forth with a knife, smoothing any holes you make. Sprinkle remaining chopped chocolate on top.
Step 5
Bake for 17-20 minutes or until edges of bars begin to turn a slight golden brown. The bars may look a bit underdone, but that's okay, you want them to stay chewy and they'll continue to bake a bit once you remove them from the oven. Place pan on wire rack to cool completely. Once cool, sprinkle with a bit of sea salt if desired and cut bars into 30 squares.
Step 6
Save recipe for the next time?
