Kitchenability Blog

07.29.2016

Nutella Peanut Butter Brownies Recipe

nutella peanut butter brownies | @kitchenability

Brownies are my favorite dessert. They’re easy to make and they’re always a crowd-pleaser.

This recipe for peanut butter brownies with Nutella swirled in is especially to die for, with its extra layers of peanut butter and chocolate-y gooey goodness.

Bake up a batch for your next gathering and let me know what you think!

Note: This recipe was originally published on my blog at Parade Magazine and can be found in my cookbook Kitchenability 101.

Nutella Peanut Butter Brownies
 
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Ingredients
  • Butter or cooking oil spray for greasing baking dish
  • 6 Tbsp butter, softened
  • 1¼ cups brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup crunchy peanut butter
  • ¾ cup flour
  • 1 oz semi-sweet baking chocolate
  • ½ to 1 Tbsp butter (for chocolate mixture)
  • 3 Tbsp Nutella
  • ½ cup chopped hazelnuts
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a glass baking dish with butter or cooking oil spray.
  3. Cream the butter and brown sugar together in a large bowl.
  4. Mix in the vanilla extract, eggs, baking soda and salt.
  5. Add the peanut butter. Mix again.
  6. Add the flour, a quarter cup at a time, until well blended.
  7. Spread the mixture in the baking dish.
  8. Put the semi-sweet chocolate and ½ to 1 tablespoon of butter in a bowl and place in the microwave for about 30 seconds. Stir with a spoon to check if it's fully melted. If not, heat in microwave for another 30 seconds and check again. Do not burn the chocolate, but make sure it's fully melted.
  9. Stir the Nutella into the melted chocolate.
  10. Mix in the hazelnuts.
  11. Pour the chocolate mixture over the batter in the baking dish.
  12. Bake for 25 to 30 minutes. Poke a knife in the center of the dish to check for doneness. If the knife comes out clean, it's done.
  13. Let cool for 30 minutes or more.
  14. Optional: Top with whipping cream and serve.

 

Photo: Patrick Onofre Photography

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