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Peanut Butter-Nutella Brownies

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By name alone, I was already convinced this was for me.  

There is nothing I dislike more than a dried out, hockey-puck-of-a brownie.  What’s the point.

But these Peanut Butter-Nutella Brownies are nothing less than perfection.  Can you see the fudge-like middle?  Yeah, that’s for me.

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The best part about this recipe…it’s for a 9 x 13 pan and not the standard 8 x 8 like most brownie recipes.  There is nothing worse than a brownie you love and not much to go around.  This recipe takes care of that.

Is there anyone who doesn’t like Nutella?  Why?

Let’s make these…

Here’s what you will need:  Butter, granulated sugar, pure vanilla extract, eggs, all-purpose flour, cocoa, table salt, baking powder, Nutella and peanut butter.

In a medium bowl combine 4.5 ounces (1 cup) all-purpose flour, 3/4 cup cocoa (sift this in to get rid of lumps), 1/2 teaspoon baking powder and 1/8 teaspoon salt.  Set aside.

Over low heat, melt 1 cup butter and stir in 2 cups sugar and 2 teaspoons vanilla extract until well combined.

To the butter-sugar mixture add 4 eggs, one at a time.  With a wooden spoon vigorously mix in each egg until well-combined.

To the butter-egg mixture whisk in the cocoa mixture until fully combined.


In a microwave safe bowl add 1/2 cup Nutella and 1/2 cup peanut butter.  Heat in the microwave in 20 second intervals until it reaches a runny consistency.  Stir this mixture into the batter.

Pour the batter into a glass 9 x 13 pan that has been sprayed with cooking spray.  I used Baker’s Joy.  Bake for 30 minutes in a 350 degree oven.

Let brownies cool completely before cutting.  I also made a simple icing of milk and confectioner’s sugar, drizzling it over the brownies, sprinkling them with mini chocolate chips.

It is so hard to wait for these to completely cool before diving into them, but you must.  They are so moist, if you don’t they might fall apart.

So, so yummy.

Peanut Butter-Nutella Brownies
Adapted from Culinary in the Country

1 cup butter (2 sticks), melted
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
4.5 ounces (1 cup) all-purpose flour (I always weigh my flour when baking)
3/4 cup cocoa
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 cup Nutella
1/2 cup peanut butter

In a medium bowl combine all-purpose flour, cocoa (sift this in to get rid of lumps), baking powder and salt.  Set aside.

Over low heat, melt butter and stir in sugar and vanilla extract until well combined.

To the butter-sugar mixture add eggs, one at a time.  With a wooden spoon vigorously mix in each egg until well-combined.

To the butter-egg mixture whisk in the cocoa mixture until fully combined.

In a microwave safe bowl add Nutella and peanut butter.  Heat in the microwave in 20 second intervals until it reaches a runny consistency.  Stir this mixture into the batter.

Pour the batter into a glass 9 x 13 pan that has been sprayed with cooking spray.  (I used Baker’s Joy.)  Bake for 30 minutes in a 350 degree oven.

Let brownies cool completely before cutting.

I also made a simple icing of milk and confectioner’s sugar, drizzling it over the brownies, sprinkling them with mini chocolate chips.

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Comments

  1. Not a hard sell at all Cathy…dear heavens, it’s sheer torture!! How much yummier can a brownie get. I love the way 2009 has begun at Noble Pig…on a sugar high most of the time!! Woohoo!!

    Reply

  3. See, this is why I love your blog, it is varied, plenty of recipes that appeal to everyone, but the recipes are interesting and you give just enough of a twist in the everyday foods to make them that little bit extra special! Brownies done different and special!Thanks again!

    Reply

  6. I used the last of my peanut butter last night to make my flourless peanut butter/brown sugar cookies, and no Nutella in the pantry either. However, luckily, I am headed to the store today! And, I daresay, I’d make a special trip for this recipe! That picture of the “lattice work” and chocolate chips from above. Divine. Easy to adapt to gluten free, too!

    Thanks, Cathy! Shirley

    Reply

  8. As I’m not a fan of chocolate or peanut butter (lately just the smell of p-butter gags me for some reason!), but know a lot of the guys in the hubby’s office are, and being that I haven’t sent him into the office with anything yummy lately, these look and sound like a sure-fire way to keep me at the top of the “please make more” pile!

    I’ve used Nutella on toast and shortbread for the kiddos but it never occured to me to cook with it. How cool! My kids LOVE it!

    Reply

  16. OMG! This looks so good!

    Last night girlfriend looked me in the eye and said “You know Mom, I think it’s time to make those muffins again. You know, the peanutbutter muffins you made last year from your blogger friend’s recipie?”

    I wonder if she’d rather have brownies?

    Reply

  22. Yum….Nutella. It goes on everything. It’s hard to explain to my husband why I need Nutella & peanut butter. And the Dark Chocolate Peanut Butter from the Peanut Butter Company. No addiction here 🙂

    Reply

  24. Oh my land….you’re speaking to my heart. There’s nothing more tempting to me than a rich, moist, puddingy brownie. This gets filed in the Must Make When Feeling Naughty portion of my brain. (Or in other words, we’ll be making these soon.)

    Reply

  25. Are you kidding? I never heard of anyone dislike nutella. I can’t live without it. I don’t really have peanut butter, but I always have nutella. Yes, yes, this is the type of brownies that I’d like to eat. I can see how moist in the inside. Hmmm, drooling!
    Cheers,
    Elra

    Reply

  31. Definitely not a hard sell. With the gooey inside…trouble.

    I tried nutella once, but since I didn’t LOVE it, I never buy it. It’s interesting how it’s really popular in certain parts of the world and rarely seen in others.

    Reply

  32. Not knowing what a STICK of butter is, I decided to look it up (I’m from the UK). This is for those of you who, like me hadn’t a clue!
    1 stick of butter = 1/4 pound
    1 stick of butter = 1/2 cup
    1 stick of butter = 8 tablespoons
    1 stick of butter = 4 ounces
    1 stick of butter = 113 grams

    Reply

  34. Oh dear, just received a FlyLady message in my inbox warning about peanut butter – doesn’t say why so I shall google it in a minute, but this is part of the email I received…”The FDA has sent out a warning not to
    eat foods made with peanut butter although they are saying peanut
    butter on the grocery store shelf is safe” Does anyone know what this means and why???

    Reply

  50. Not a hard sell – even to a non-sweets person like me!!

    But I have to say I really, really love your frosting and chips on top. I don’t know that I would want them as much otherwise. YUUUUM Cathy.

    Reply

  52. There was a salmonella outbreak that they have tracked back to peanut butter. What was found so far was it was mainly in large institutions like nursing homes that use the large commercial containers. I believe King Nut was the brand name involved. Many food manufacturers were pulling crackers, cookies, cakes, etc made with peanut butter until they can trace the origin. Working in the food production industry, we have been watching this very carefully and thankfully none of our products are affected. An older person here in MN died and had the salmonella strain in his system, but was an elderly gentleman and had many other health issues.

    Reply

  60. Sheesh, it took me almost all day to get to your latest blog and well, I guess in a way, that’s a good thing, because I probably would have made these today if I’d have seen them earlier. YUM-ME!
    And yes, we are Nutella lovers in this house. That is often all I can get my 5 year old to eat, Nutella spread on bread. Course, I have to lick the knife and the spoon that accidentally makes its way in there and after cutting off the spread crusts, I have to eat those, too! 😉 Great recipe, Cathy, thanks!

    Reply

  61. I’m a few days behind in checking out your blog, but I’m not disappointed. I think it’s funny that I got so excited that you’re pouring concrete and spreading gravel. Stuff like that makes me happy.

    The Obama chili looks good, but I can’t stray from my daddy’s recipe, it just wouldn’t be right.

    Then those brownies … well that could make anyone happy! I’ll file that away for my daughter to make … the Nutella sealed the deal for her.

    Reply

  65. These are brownies to cross the road for!!

    I hate it when chocolate cake tries to be all edgy by passing itself off as a browny. It’s so wrong. Go fudgy or go home I say.

    Reply

  66. Oh dear. I like brownies of ALL varieties…dry, moist, fresh, stale, storebought, homemade, burnt, undercooked…

    I would eat these in a house, and I would eat these with a mouse…

    Holy freakin’ cow. Yum.

    Reply

  74. Yikes!!!! They look scrumptious!

    The wife and I are making these this weekend. I’ll post a link or trackback here from my blog.

    Everyone needs to have these at least once. So now there are on my (short) bucket list! 🙂

    Reply

  79. You’ve done it again! Another fantastic recipe. I made these last night, took them to work this morning, and brought home the empty dish this afternoon. They were wonderful. Thanks, Cathy!

    Reply

  88. um..I’m a newbie in the kitchen and have one silly question: when should the sugar-butter mixture be taken off of the low heat, is it before adding the eggs or it just goes on the heat until all mixtures are assembled?

    Reply

  90. I’m baking them in the oven right now. I’ll get back to you and let you know how AWESOME they taste. I added Chocolate chips to it.. No peanut butter though.. because I’m allergic.. but I know they’ll taste GREAT!! Love the recipe. <3

    Reply

  94. I am not a particularly experienced or knowledgeable cook, but I made your brownies and they turned out fantastic! Thank you so much for this easy, delicious recipe!

    Reply

  98. So for a co-worker’s birthday today I tried making the palm beach brownies with peppermint patties last night – large disaster – they were completely raw in the middle as I baked it for 35 minutes no longer. In a frenzy late last night I bought the ingredients for this brownie and made them at midnight. They were fantastic! Everyone loved them! (Even though they will make my weight watchers weigh in a little less joyous). Thanks! Still purplexed as to why the other brownies failed though…

    Reply

  99. I’m not sure if you are talking about the dough being raw or the patties being melty.  If the dough was raw, then your oven is probably off temperature (too cool). If the patties were melty and exploded your oven is probably cooking too hot (and they exploded) or you needed to refrigerate them longer before cutting.

    Reply

  100. Ok…so I’m licking the bowl I used to microwave the PB and Nutella in…and just curious if any apple sauce can be substituted for a portion of the butter in this recipe…it works in substituting for oil very well. I KNOW a recipe will be FANTASTIC on the taste buds…but not so much on the waist when the butter equals the flour amount. 🙂 I”m sure I’ll make this again, so I may experiment. Thanks SO MUCH for sharing. Found you through a google search for “Nutella recipes”.

    Reply

  103. Do you mean 4.5 oz of flour or 1 cup? 1 cup is 8 oz, so I’m a bit confused here. I just went with the 8 oz (1 cup), so here’s to experimentation!

    Reply

  104. One cup of correctly measured all-purpose flour weighs 4.5 ounces not 8 ounces. When baking I always use a digital scale to measure my dry ingredients for better results.

    Reply

  105. I take it that the 4.5 oz is by *weight* rather than by *volume* because 1 cup really, really is 8 ounces.

    Thanks for your help. The brownies are absolutely divine.

    Reply

  106. Right….but the measurement of 8 ounces in a cup is “FLUID OUNCES”….flour is measured by dry weight.  If you are measuring flour (or other dry ingredients) in a container showing 1 cup/ 8 ounces such as a glass Pyrex measuring cup, or other type of measuring vessel showing 8 ounces, you are essentially adding the incorrect amount of said ingredient.  This recipe might be forgiving of that because it is a very wet batter but it will make a difference when baking a more delicate cake or pastry from scratch.

    Reply

  107. we just made these and they are the most amazing mosit chocolate brownies, but… they really dont have much of a peanut or nutella flavor. (I didnt weigh the flour, but measured out a cup)

    Reply

  110. In my anticipation of World Nutella Day 2011 (February 5, 2011), I was searching the Internet for incredible Nutella recipes. WHAM BAM… there your beautiful creatures of Nutella goodness were. I am definitely baking a batch of these TOMORROW, as fudgy brownies + nectar of Nutella = PURE LOVE

    Reply

  114. I’ve used this recipe multiple times, and it’s never failed to make the most perfect deliciously moist brownie. Definitely one of my favorites!

    Reply

  115. Hands down these are the BEST brownies I have ever had! I made these this weekend and they are AWESOME! They have kept very well over the past few days. I did sub almond butter for peanut butter because of my husband’s allergy.

    Reply

  116. I made a half pan of these yesterday. The main reason for a half recipe was so hubby and I didn’t eat a whole 9×13 pan in one night! But they were so yummy (and yes all but one of that batch of brownies is gone) that here I am the next evening about to make another batch!
    Last night I used 1 c Nutella since I was out of peanut butter. Today I’m going to use 2/3 cups Nutella and I’m adding in Reese’s Pieces. WARNING these are addicting.

    Reply

  117. OMG, can’t wait to make these ! My mouth is watering right now just writing down the recipe. Heading to the kitchen right now; and to the store if I don’t have everything I need to make them

    Reply

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