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.
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.
