Chewy, peanut buttery goodness–these brownies feature a subtle swirl of hazelnut spread and extra peanut butter chips on top for good measure. They are a spin off of our popular, original Best Peanut Butter Brownie recipe.
If you are a peanut butter lover, look no further because I have perfected my peanut butter brownie recipe. These perfectly chewy, soft brownies really are all that and a bag of chips! Once you try them, you will know exactly what I mean!
Made with simple, pantry staples, this recipe can be baked up with or without the added hazelnut spread or even peanut butter chips. If you prefer to skip these, simply follow this peanut butter brownie recipe.
Peanut Butter: You can use creamy or chunky. Chunky is my favorite because it adds a wonderful texture to these brownies.
Flour: All-purpose flour is what you need for your base. I love that this recipe only uses 1 cup!
Eggs: 2 large eggs to bind your ingredients together.
Butter: Make sure you melt your butter until just about liquid. I use the microwave for mine – 25 secs works well on medium power.
Sugar: A blend of both granulated and brown sugar work together to make this recipe a super star.
Vanilla extract: Provides a nice flavor for your brownies. A little goes a long way to enhance the flavors.
Baking powder: So your brownies can rise up and be the perfect texture of cakey and chewy.
Salt: enhances the flavor. A pinch goes a long way.
Making peanut butter brownies
Add peanut butter, sugars, salt, and melted butter to the bowl; mix until combined with a rubber spatula.
Add in eggs and combine. Mixture will be wet in texture.
Slowly add in the flour.
Stir with your spatula until thick and pasty. Do not over mix or brownies will be fluffy.
Line a brownie pan with parchment paper.
Add the brownie batter, and hazelnut spread. Spread until mixture is evenly distributed in the pan.
Sprinkle on the peanut butter chips.
Bake for 25 minutes and voila–you chocolate peanut butter masterpiece will be complete.
Once cooled for about 10 minutes, cut into squares with a wet knife and enjoy your peanut buttery bliss!
This recipe is a tasty spin on my favorite personal recipe ever! I could eat these brownies EVERY day!
The best part is –drum roll please–YES, you can freeze them after they cool. But, they will go so fast you will not need to freeze a thing.
Nutella Peanut Butter Brownies
- brownie pan- 9 x 13
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup chunky peanut butter
- 2 large eggs
- 1/3 cup melted butter
- 2/3 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 3/4 cup peanut butter chips
- 3/4 cup Nutella warmed for 20 seconds to make spreading easier.
- Preheat oven to 350 degrees Fahrenheit
- Line a 9x 13 brownie pan with parchment paper so you can easily lift your brownies right out once they are cooled. (This is optional, but makes removing the brownies and cleaning way easier!)
- In a large bowl, thoroughly mix the peanut butter, salt, melted butter, white sugar and brown sugar together.
- Slowly add the eggs, and vanilla extract.
- In a separate bowl, combine the flour and baking powder.
- Slowly add the flour and baking powder mix to the peanut butter mixture and slowly mix or fold to combine all ingredients. DO NOT OVER MIX! Over mixing will make fluffy cake-like brownies.
- Smooth the peanut butter batter into the 9″x 13" pan, and then spread the hazelnut spread over it. Sprinkle chips on it evenly and bake for 25 minutes. The brownies will feel soft or “raw” but will harden up a they cool. They will have a slightly wet look in the middle, but should be cooked through. Use a toothpick to test doneness.
- Allow brownies to cool for 10 minutes before cutting.
Baking powder was listed in instructions, but not in ingredients. How much baking powder do you use? Thank you!
Hello Del, Good catch! It is 1 teaspoon. Thank you, and enjoy!