Peanut Butter-Hazelnut Brownies Recipe

Peanut Butter-Hazelnut Brownies Recipe photo by Taste of Home

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Over the years I’d been adding this and that to my basic brownie recipe—and then I came up with this one! —Denise Wheeler, Newaygo, Michigan

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Peanut Butter-Hazelnut Brownies Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 24 Servings

20 35 55

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
Dash salt
1-1/2 cups coarsely crushed malted milk balls
1/2 cup creamy peanut butter
1/2 cup Nutella

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Fold in malted milk balls.
Spread into a greased 13x9-in. baking pan. In a small microwave-safe bowl, combine peanut butter and Nutella; cover and microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Drizzle over batter; cut through batter with a knife to swirl.
Bake 35-40 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Yield: 2 dozen.

Nutritional Facts 1 brownie equals 264 calories, 15 g fat (7 g saturated fat), 57 mg cholesterol, 116 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Peanut Butter-Hazelnut Brownies in Simple & Delicious February/March 2012, p43