Peanut Butter-Nutella Brownies
1 cup butter
2 cups sugar
2 teaspoons vanilla extract
4 large eggs at room temperature
1 cup all-purpose flour
3/4 cup good quality cocoa (I prefer penzeys)
1/8 tsp salt
1/2 teaspoon baking powder
1/2 cup Nutella
1/2 cup peanut butter
Preheat the oven to 350 degrees.
Prepare a glass 9 by 13-inch baking dish with cooking spray.
Melt the butter over very low heat; when melted remove from heat and gently pour into a large bowl. With a wooden spoon stir in the sugar and vanilla. Add the eggs 1 at a time, beating well after each addition. Add flour, cocoa, baking powder and salt in a medium bowl and whisk together. Combine the flour mixture slowly to the butter, sugar, and egg mixture – mix well.
Mix the peanut butter and Nutella in a small microwave safe bowl, and heat until it reaches a runny consistency. Stir the mixture into the batter; then pour it into the baking dish.
Bake for 30 minutes.
Allow to cool completely before cutting.
9 comments:
These are absolutely fabulous. YUMMY!
Glad you liked them!
I happened upon your site while looking for a dessert for a friend's birthday. She loves peanut butter and Nutella, so I made these the other day. They were a huge hit! I can't wait to try more of your recipes. Now I just have to decide which one...
Zizka -
Thanks for the feedback - glad to hear you liked them!
Hello Joe, you write from mexico, my son and I did this recipe, but nearly burned that we use Celsius degree, and I think that the recipe is farenheit, the ending was happy, delicios!! ricos!!, thank you for your recipe
Marcela - Yes, all of the recipes on this blog are listed in Fahrenheit!
This looks delicious! I was wondering, could you sub 1 c of nutella and skip the peanut butter entirely or would that not work?
I've made these several times, and I often put in a little more Nutella than peanut butter, because that flavor is much more subtle.
A small problem that I've had was theat they turn out a little greasy. I made the best batch ever this weekend. I used a little extra flour and cocoa (like, a TBSP more) and lined the baking pan with parchment paper. I covered them overnight with a paper napkin and it absorbed some of the oiliness too (from the PB, I assume). They were perfect! It's humid here, so I don't recommend the flour/cocoa suggestion for everyone, but it helped me. The consistency was chewy and just what I was looking for.
This is a great recipe. THANKS!
Doughgirl - it may work just fine, but Nutella is much sweeter than regular peanut butter.
Tasha - I'm very glad to hear you like these brownies! I'm a big fan of Nutella - I'll note your tips on my hard copy of the recipe in case we any problems if we make these again.
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