Nutella-Swirled Blondies

Hello dear friends. Yesterday I had a problem...I had 1/2 cup of nutella left in the jar and it was either eat it or make something with it. I made the wise choice and flipped through recipes that I had bookmarked and found this one for Nutella-Swirled Blondies. I tweaked the recipe a little and the result was a delicious gooey melt-in-your-mouth Blondie filled with nutella goodness. If you happen to have nutella in your pantry then bake some of these treats. Enjoy the blondies warm or cool with a glass of cold chocolate milk for a perfect Summer snack. Your children and your belly will thank you :-).

Blessings to you my dear readers! You are dearly loved by the God who sees you, hears you, and has adopted you as His own!

Romans 8:15-17 Message

This resurrection life you received from God is not a timid, grave-tending life. It's adventurously expectant, greeting God with a childlike "What's next, Papa?" God's Spirit touches our spirits and confirms who we really are. We know who he is, and we know who we are: Father and children. And we know we are going to get what's coming to us—an unbelievable inheritance! We go through exactly what Christ goes through. If we go through the hard times with him, then we're certainly going to go through the good times with him!

Nutella-Swirled Blondies

Ingredients:

1 1/2 sticks butter (3/4 cup)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup light brown sugar

1/2 cup dark brown sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup crushed peanuts

1/2 cup Nutella (about 10 spoonfuls)

Directions:

Preheat oven to 350 degrees F. Line an 8×8″ baking dish with parchment paper or foil and generously grease the lining. Melt the butter in a medium saucepan over medium heat; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Remove from heat and set aside to cool slightly. Meanwhile, whisk together the flour, baking powder and salt in a medium bowl. Next, in a large bowl, whisk together the eggs and vanilla extract until combined. Slowly drizzle in the butter and sugar while whisking constantly. Then add the flour and whisk until just incorporated. Fold in the crushed peanuts. Pour the batter into the prepared dish, then drop spoonfuls of Nutella over the surface. (I did 10 spoonfuls) Swirl the batter in the pan making “S” shapes with a butter knife. Bake for 25-30 minutes or until the top cracks slightly and is firm to the touch and a toothpick inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely before cutting into squares.