Nutella Swirled Peanut Butter Chips Blondie – Delishar

This is my first blondie, and quite honestly I’m liking it a lot! It’s a one bowl bake that requires no mixer and very little clean up! The blondie has a caramel-ish flavour with a fudgy center, and a crackling top. Very interesting texture! I love the balance of the slightly salty peanut butter chips, caramel center, and the distinct taste of the Nutella that everyone loves!

After taking the pictures, I cut them up further into 4 smaller bite size pieces for each square, and boy are they addictive! I had to keep them away from my home to exercise some self-control. So I took them to school to contribute to the table of goodies and my colleagues were popping them non-stop. :p But hey, I’m sharing the goodness! 🙂


Preheat oven to 175C.
Line an 8×8 inch pan with aluminium foil and lightly grease.
In a mixing bowl a whisk together sugar, and brown sugar.
Then add your cooled melted butter and egg.
Mix to combine.

Add in flour, and mix to combine.

Then fold in peanut butter chips.

And pour batter into prepared pan.

Drop dollops of nutella on top of the batter.

Use the back of a knife or a chopstick to create swirls.
Bake for 20-25 minutes until skewer comes out with a few moist crumbs or clean with no batter.
Allow to cool in pan before cutting.
Keep airtight at room temperature for up to a week. 

Nutella Peanut Butter Blondie


Makes an 8 inch square pan

  • 1/2 cup 113g butter, melted and cooled slightly
  • 1/4 cup 50g sugar
  • 1/2 cup 110g packed brown sugar
  • 1 large egg grade AA, 65g
  • 2 tsp vanilla extract
  • 1 cup 128g plain flour
  • 1 cup 175g Reese’s Peanut Butter Chips
  • 1/3 cup 99g Nutella
  • Preheat oven to 175C.

  • Line an 8×8 inch pan with aluminium foil and lightly grease.

  • In a mixing bowl a whisk together sugar and brown sugar.

  • Then add your cooled melted butter and egg.

  • Mix to combine.

  • Add in flour, and mix to combine.

  • Then fold in peanut butter chips.

  • And pour batter into prepared pan.

  • Drop dollops of nutella on top of the batter.

  • Use the back of a knife or a chopstick to create swirls.

  • Bake for 20-25 minutes until skewer comes out with a few moist crumbs or clean with no batter.

  • Allow to cool in pan before cutting.

  • Keep airtight at room temperature for up to a week.


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Satay Chicken Burger with Spicy Peanut Sauce – Delishar

 I wanted to mix things up a little over the weekend, and make something that the kids will enjoy. Well, adults included too. The girls really enjoy eating my Thai Sate Chicken and my Baked Hand Cut Fries. So I thought, why not make a satay burger, complete with an easy spicy peanut sauce, and some homemade baked fries. Yum!

Come to think of it… Perhaps for my next satay burger, I will marinade whole boneless chicken thighs and grill it as it is. That way it saves me the trouble of making patties!

Satay Chicken Burger with Spicy Peanut Sauce

Sharon of Delishar

Satay Chicken Burger

  • 500 g minced chicken
  • 1 lemongrass minced
  • 1 tbsp grated galangal
  • 2 cloves garlic minced
  • 1/2 tsp turmeric powder
  • 1 tsp curry powder
  • 3 tbsp chopped cilantro
  • 1/2 onion diced
  • 1/4 cup panko bread crumbs
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • Black pepper to taste
  • 2 tbsp coconut milk
  • Cooking oil to grease pan
  • 4 burger buns buttered
  • shaved cucumber/cucumber slices for topping
  • shaved carrot/ shredded carrot for topping
  • Cilantro for topping
  • Spicy peanut sauce for topping

Spicy Peanut Sauce

  • 1/2 cup coconut milk
  • 1/4 cup peanut butter
  • 1 tbsp thai red curry paste or to taste
  • Fish sauce to taste
  • 2 tsp brown sugar
  • 1 tbsp vinegar
  • Satay Chicken Burger

  • In a large mixing bowl, add chicken, lemongrass, galangal, garlic, turmeric, curry powder, onion, chopped cilantro, panto, and coconut milk.

  • Season with fish sauce, sugar, and black pepper.

  • Mix to combine with hands.

  • Divide mixture into 4 patties.

  • Cover with cling wrap and allow to marinate in fridge for 30 minutes.

  • Grease grill pan or frying pan.

  • Grill chicken patty for 2-3 minutes each side.

  • Toast buns.

  • Build your burger, and serve with Baked Hand Cut Fries!

Spicy Peanut Sauce

  • Add coconut milk in saucepan and bring to a simmer.

  • Stir in red curry paste, fish sauce, and vinegar.

  • Add peanut butter and sugar, and whisk till combined.

  • Remove from heat.

  • Spoon about 1-2 tbsp on burger patty.

For Baked Hand Cut Fries recipe:


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Reese’s Peanut Butter Cup Stuffed Chocolate Muffins – Delishar

Yup, I think I get a little out of control with the peanut butter cups when I visit the USA. It is so cheap there! We lugged back about 1.5 to 2 kg worth of Reese’s peanut butter cups. *grin* And as I was unpacking, I was mentally going through what I’ll do with them. I’m was jet lag, but I yearn so badly to make something with the abundance of PB cups.

In my head, I was battling between going to bed or going to bake. Well, as you can see. Going to bake won, and I’m glad it did. 40 minutes to whip this up and pretty effortless. But my girls were so happy to be able to enjoy this treat (although they were only allowed to share one) and I got to deliver some the muffins to some really awesome people. 🙂 Makes me happy to know that it put a smile on their faces.

The muffins turned out moist and chocolately. My dear friend loved the hint of saltiness from the peanut butter cup and chips. Can’t go wrong with peanut butter and chocolate can we?


Reese’s Peanut Butter Cup Stuffed Chocolate Muffins

  • 2 cups all purpose flour
  • 3/4 cup castor sugar
  • 1/2 cup good cocoa powder I used Valrhona
  • 1 tsp espresso powder ** optional, read note
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 18 Reese’s peanut butter cups frozen
  • 1 cup greek yoghurt **
  • 1 egg
  • 1/2 cup  + 2 tbsp milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla bean paste/vanilla extract
  • 1/4 cup Reese’s peanut butter chips for topping
  • Preheat oven to 180C.

  • Line muffin pan with paper liners.

  • In a large mixing bowl, add flours, baking soda, salt, sugar, cocoa powder, sugar, espresso powder, and 1 cup chocolate chips.

  • Whisk to combine.

  • In a measuring cup, add yoghurt, egg, oil, milk, and vanilla extract.

  • Whisk till combined.

  • Pour wet ingredients into dry ingredients.

  • Using a spatula, mix until batter is just combined and still lumpy.

  • Do NOT overmix!

  • Spoon 1 tablespoon of batter into prepared liners, and top with a frozen peanut butter cup in each liner.Then spoon in batter to cover peanut butter cup, and fill liner to 3/4 full.Top with peanut butter chips.Bake for 18-20 mins or until skewer comes out with a few moist crumbs.

  • Leave to cool in pan for 10 minutes before transferring to wire rack to cool completely.

  • Store in airtight container.

  • Serve with a glass of milk.

The only purpose of the espresso powder is to enhance the taste of the chocolate. You will not be able to taste the coffee, and the amount is too little to keep you up. If you don’t have it or is uncomfortable adding it, then please omit.
Greek yoghurt has a thicker consistency as compared to regular plain yoghurt. However, you only have regular plain yoghurt, it is a good substitute.


If you enjoy this combination too, check out my other PB and chocolate recipes:

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Peanut Butter Cups Brownies – Delishar

I love making brownies, simply because it is usually a simple straight forward recipe that doesn’t require a lot of time, and clean up after. But at the same time, the people that I bake for (usually my co-workers), can still enjoy yummy decadent delights. I love it when I’m able to put a smile to someone’s face with the things I made from my kitchen. I’m get rewarded when that happens, especially when they allow themselves a 5 minutes break from the hustle and bustle of life to enjoy the brownies. 

As I’ve mentioned in my blog previously, cooking and baking is my form of therapy. It relaxes me, and allows me to cast my worries, anxieties, and stressors aside. I’m able to be totally focused on the steps and procedures of cooking and baking. I savour the different texture of the ingredients that I’m handling and I’m often amazed by how combining 2 ingredients can change the colours, flavours, consistency, and texture of the product.

Have you ever stop to look at the cracks formed on an egg when you crack it with a spoon or the counter top? Notice how it falls into the bowl? How one egg can be different from another? Or even the patterns formed by the yolk and whites, when you start beating them together. Then how the egg fluff up and becomes thick and pale yellow as it whisk. That excites me. I know this might sound a little unusual, but it feels like I’m allowing the process of baking and cooking feed my wellness. Perhaps that is why a lot of people stress-bake. So here is a picture of my fudgy peanut butter cup brownie, a little soul food for you. 

peanut butter brownie 1

I love how the top of this brownie forms a crackling crust that is so delicate. It makes me want to enjoy the brownie from top down! The brownie itself is dense, chewy, and fudgy with a good balance of rich dark chocolate, and nutty-ness from the peanut butter and Reese’s peanut butter cups. And here is how I made it.


Peanut Butter Cup Brownies


Makes a 8×8 inch tray

  • 226 g dark chocolate I used 60 %
  • 1/2 cup 113g unsalted butter
  • 1/4 cup 30g cocoa powder
  • 1 tbsp espresso powder
  • 3 large eggs
  • 1 cup 225g sugar
  • 2 tsp vanilla extract
  • 1/3 cup 89g creamy peanut butter
  • 1/4 tsp salt
  • 1 cup 128g plain flour
  • 10 frozen reese’s peanut butter cups chopped coarsely
  • Preheat oven to 175C.

  • Spray a baking pan with non-stick spray.

  • Microwave chocolate and butter until melted (about 30 to 40 seconds). Then 10 seconds blast if not melted.

  • Stir in cocoa powder, and coffee powder, then set aside.

  • Whisk sugar, eggs, vanilla extract, salt, and peanut butter together.

  • Whisk in chocolate mixture.

  • Fold in flour until just combined.

  • Fold in chopped peanut butter cups.

  • Pour into prepared pan.

  • Bake 35-40 minutes, until skewer inserted comes out with some moist crumbs.

  • Allow to cool completely before slicing into squares.

peanut butter brownie

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Banana Peanut Butter Nutella Muffins – Delishar

The night before baking, I asked my girls if they would like to make some muffins for breakfast. The both of them jumped in joy, randomly shouting out the muffins they’d like to make. “Apple muffins! Chocolate muffins! Banana muffins! Yummy muffins!”, they were so excited. So we had a short discussion before deciding on banana muffins, and of course with some chocolate in it. I suggested Nutella. This is going to be the first time that they are introduced to that jar of sinful deliciousness. 

Yeah, we have been pretty strict about the girls’ diet. But we also believe in everything in moderation. The girls have to earn their own muffins by making it themselves. With some help from mummy, of course. My eldest, Melody helped with measuring the ingredients, mashing the bananas, and whisking the dry ingredients. Peighton lined the muffin tins, and helped with mixing the wet ingredients. They both took turns to mix in the wet and dry ingredients. And while I wasn’t looking, they sneakily popped a few peanut butter chips in their mouth.


It was a learning experience not just for the girls but also for myself. I had to learn to let go, and not be such a perfectionist about flour flying all over the place, and not exact measurements. I had to tell myself that each swirl that the girls created is uniquely beautiful on its own. It was an experience where I had to focus on the present, and allow myself to take in the positive energy exuded by the girls, rather than focusing on the should haves. I’m thankful for this experience, and grateful for the smiles and joy on the girls faces. They were truly mindful, and being in the moment. I’ve got so much to learn from them.

Oops! This post sort of took a turn to be a reflective piece! Oh well, the muffin turned out awesome by the way! They were soft, fluffy, and makes the perfect little snack! If you have not tried baking with your kids, you should. It’s a great bonding experience, but be prepared to make a mess, and just have fun. 🙂

Banana Peanut Butter Muffins with Nutella Swirls


  • 1 1/2 192g cup plain flour
  • 3 large ripe bananas mashed
  • 1/3 cup 67g castor sugar
  • 1/3 cup 73g packed brown sugar
  • 1 large egg grade aa, 65g, slightly beaten
  • 1/3 cup 80ml vegetable oil
  • 1 tsp 5g baking powder
  • 1 tsp 7g baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup 100g peanut butter chips
  • 1/4 cup 60g nutella
  • Preheat oven to 190C.

  • Heat nutella in microwave for 10 seconds blast until nutella is runny.

  • Don’t burn it!

  • Mash bananas and mix in sugar, egg, oil, and vanilla extract.

  • In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and peanut butter chips.

  • Add wet ingredients into dry ingredients.

  • Mix until just combined but still lumpy.

  • Fill liners to 3/4 full, then spoon about a teaspoon of nutella on top of each muffin cup.

  • Using a skewer or back of knife, create swirls.

  • Bake for about 20 minutes or until skewer inserted comes out clean.

  • Leave to cool in pan for 5 minutes, then transfer to baking rack to cool completely.

Nutella Swirled Banana Muffins 2

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