Now that we're back inside in the nice air-conditioning it was time for some baking! I usually try to make something for Jeff to bring to work on Wednesdays. Today it was Peanut Butter-Nutella brownies simply made in a big 'ol glass bowl and my trusty wooden spoon. We tend to like our brownies pretty fudgy so these came out just right - a tad underbaked so the edges are not too dry.
Keeping with the new recipe theme for the week tonight's dinner was Cavatappi in a Gruyere and sharp white cheddar cheese sauce. I topped the mixture with whole wheat panko breadcrumbs. Homemade garlic breadsticks accompanied the meal.
Nice blog! I love Nutella - where can I find the recipe?
ReplyDeleteThanks! Here is the brownie recipe
ReplyDeletePeanut 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.