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Peanut Butter-Hazelnut Brownies

 Peanut Butter-Hazelnut Brownies
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
24 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons McCormick® Pure 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


  • 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

2 of 2

Peanut Butter-Hazelnut Brownies (continued)

Directions (continued)

  • 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.