Swirled Peanut Butter and Nutella Brownies

Breakfast in Bed(stuy)

Confession of the day: Until a few weeks ago I had never made brownies from scratch… shocker I know! Believe me, I am judging me as hardcore as you are right now. I mean, a girl who loves food and baking and cooking as much as me… who made her own bacon… who is planning on taking a croissant making class… and she’s only made brownies from a box?? (I know but in my defense box brownies are pretty amazing.)

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But have no fear, I have seen the error of my ways and I’m here to tell you I’ve made homemade brownies twice now! After making a simple batch of double chocolate brownies as seen above, I have graduated to fancier brownies as is only appropriate.
Breakfast in Bed(stuy) / Swirled Peanut Butter and Nutella Brownies_2

So today I bring you peanut butter and Nutella brownies (as requested from my coworkers). I won’t lie, these are probably the most amazing things I’ve ever baked and or tasted. They are insane! The Nutella and peanut butter are subtle and complement each other well and they were almost like fudge. I’m drooling just writing this post!

The recipe is quite simple and actually designed for one bowl. Melt your butter and chocolate and whisk in brown and white granulated sugar. Add your eggs and flour and transfer to a 9×9 grease pan. Et voila!

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Microwave the Nutella and peanut butter for about 30 second until silly and smooth. Drizzle it atop the brownie mixture.
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Swirl this way and that. Bake at 350 for 30 minutes.

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I actually think I undercooked these BUT the effect was a very fudgey brownie which I think in this case worked better. Another office hit!

Breakfast in Bed(stuy) / Swirled Peanut Butter and Nutella Brownies_7

I never realized how easy they were to make and believe me I won’t go back to the box again! With homemade brownies this good, who wouldn’t make them from scratch??

Swirled Peanut Butter and Nutella Brownies
  • 10 tablespoons unsalted butter (1¼ sticks), melted
  • 2 large eggs
  • 1 cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 tablespoons brewed coffee
  • 1 teaspoon vanilla extract
  • ¾ cups plus 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt, optional and to taste
  • ½ cup all-purpose flour
  • ¼ cup creamy peanut butter, melted
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don't scramble the eggs.
  3. Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.
  4. Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.
  5. Add the flour and stir until just combined, don't overmix.
  6. Turn batter out into prepared pan; set aside.
  7. In a small microwave-safe bowl, add the peanut butter and heat on high power to melt, about 45 seconds.
  8. Drizzle peanut butter over batter to create swirls. To create the marbled pattern shown, drizzle peanut butter over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, "draw" 4 or 5 evenly spaced lines through the peanut butter. You're dragging the toothpick perpendicularly through the first set of lines to create the marbling.
  9. Bake for about 20 to 25 minutes, or until done; don't overbake. A toothpick inserted in the center should come out mostly clean, or with a few moist crumbs, but no batter. Allow brownies to cool in pan for about 1 hour before lifting out with foil overhang and slicing.
  10. Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months.

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