Nutella Peanut-Butter Brownies
Makes one full tray
Brownies are my number-one favorite dessert—hands down. I am a
chocoholic, OK? My mother is a chocoholic, and my boyfriend is a
chocoholic. I cannot get away from chocoholics, so I created these
delicious Nutella Peanut-Butter Brownies. They are to die for.
What You Need
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
3 tbsp Nutella
½ cup chopped hazelnuts
What You Do
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 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 it cool for 30 minutes or more.
14. Optional: top with whipping cream.
Optional: Die of deliciousness.
Recipe reprinted with permission from Nisa Burns’s book Kitchenability 101 which provides shopping plans, supply lists, budgeting tips, skills and recipes for cooking in small spaces. Nisa is a culinary grad, speaker and author. Her mission: To boost the confidence of new cooks, helping them become kitchen-able. Learn more about her (and get more delicious recipes) at her website Kitchenability.
Photo credit : Patrick Onofre