Well that title is certainly a mouthful. But guess what? I wouldn’t have it any other way.

I made you another delicious flourless treat without any weird ingredients. This time it includes two of my absolute favorite things: peanut butter AND nutella. OH BABY. And if you want to get really crazy, you can add bananas into that mix! But we’ll get to the various adaptations behind these bars in a bit.Β First I’d like to share some VERY exciting news with all of you!

I’ve taken a new job!


I will be joining General Mills as a full-time employee managing social for Gold Medal Flour and Bisquick. I’m completely thrilled as I have been working on and off with General Mills for the past two years in social media, thus it was only natural for me to move into a full-time role.

So what does this mean for Ambitious Kitchen?

You probably won’t notice a difference at all, other than my posts may be a little sporadic as I transition into my new role. Naturally you might hear me mention cereal and yogurt a bit more often (because I will be surrounded by it at work), but other than that I will continue to stay true to what I love: creating unique, (mostly) healthy recipes and sharing my passion for healthy living with all of you.

Again, thank you so much for your continued support of Ambitious Kitchen.

Note: Everyone has different opinions on the food brands they support; please know that Ambitious Kitchen is my personal food blog, and will continue to remain that way.

NOW can we chat about these magnificent bars?

I wanted to create another peanut butter blondie based on my peanut butter oatmeal chocolate chip cookies that you guys went bonkers over. So I experimented over and over until I finally came up with a recipe that I adore. Alright I lied, I actually came up with TWO recipes to share.

I made two types of blondies: one with banana and without the bananas. Both have peanut butter and nutella, and are equally delicious depending on your preference. If you love banana bread, then go for the recipe using bananas! If you love fudgy blondie bars, go for the regular one.

The great part about these bars is that they are so versitile. I used honey to sweeten them, but you could opt for maple syrup, agave or even brown sugar. Of course, if you aren’t that into nutella, leave it off (or use a substitute). Although, let’s just be serious — I think everyone loves nutella.Β I love to top these blondies off with chunks of my favorite chocolate bar, but you can add whatever you’d like.

Now one last thing that I love about these: they’re flourless, gluten free, and contain no butter. Plus they’re easy and done in less than 30 minutes! I LOVE keeping these in the freezer. It reminds me of eating a Reese’s Peanut Butter Cup.

Oh now that statement convinced you, didn’t it?


Nutella-Swirled Chocolate Chunk Peanut Butter Blondies {no butter, flourless, gluten-free}
Nutrition Information
  • Serves: 30
  • Serving size: 1 bar
  • Calories: 151
  • Fat: 10.4g
  • Carbohydrates: 11.1g
  • Sugar: 8.5g
  • Fiber: 1.8g
  • Protein: 6.1g
Recipe type: Bar, Blondie, Gluten Free, Flourless, Dessert
Prep time: 
Cook time: 
Total time: 
Flourless, gluten free peanut butter chocolate chunk blondies. Completely addicting and ridiculously delicious when swirled with nutella!
  • 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
  1. Preheat oven to 350 degrees F. Grease 9x13 inch pan with nonstick cooking spray.
  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. Gently fold in half of your chopped dark chocolate, reserving the other half for topping.
  3. 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.
  4. 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
Bars can be frozen; I loved eating mine cold.
Calorie Count does not include bananas
Eliminating the nutella and dark chocolate will save you 35 calories along with 2g of fat per bar