Wednesday, 27 August 2014

Nutella & Peanut Butter Brownies Recipe

There's nothing more satisfying than tearing open a brownie to find a gooey centre, is there? These brownies are incredibly moist and sooo delicious. I actually followed a Nutella brownie recipe from Mother Tyme (I love her blog!) not so long ago and was so happy with the results that I was eager to bake them again. I didn't quite have enough Nutella though so I played about a bit and came up with the yummy combination of Nutella and peanut butter! The saltiness of the peanut butter cuts through the rich chocolate and there is a slight hint of nuttiness. If you're not a fan of peanut butter, you can just stick to Nutella and vice versa. 


To make around 6 big brownies or 9 small brownies you will need:

3/4 cup flour

1/3 cup butter, softened

1 cup sugar

2 large eggs

Approximately 2 heaped tablespoons of Nutella and peanut butter (the more the better!)

Dark chocolate

Start by pre-heating your oven to gas mark 4 (180 degrees or 350 degrees fahrenheit) and cream the eggs and sugar together


Slowly add the eggs, followed by Nutella and peanut butter and continue mixing

It's surprisingly difficult cracking an egg with one hand and trying to take a photo of it in mid-air!


Pour the flour into the mixture and, you guessed it, mix!


This is optional but I decided to break up a few squares of dark chocolate for a gooey chocolaty surprise!


Grease a brownie tin (approximately 6"6) or line with baking paper and pop in the oven for 40-45 minutes


Like I've already said, these brownies are so moist and gooey that you might assume they are undercooked when they aren't. I found 40 minutes to be the perfect baking time


Mmmm... just look at the chocolate oozing!


As always, I'd love to see your recreations if you attempt to make these! I promise you won't be disappointed!

"There is nothing better than a friend, unless it is a friend with chocolate." - Charles Dickens

Lots of love,

Lily