Recipe courtesy of Bethany Burchick

Peanut Butter-Hazelnut Brownies

These brownies are chewy, soft and fudgy.
  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 30 min
  • Yield: approximately 20 brownies
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1 cup unsalted butter

2 cups sugar

2 teaspoons vanilla extract

4 large eggs

1 cup all-purpose flour

3/4 cup cocoa powder (non-alkalized)

1/2 teaspoon baking powder

Dash salt

1/2 cup smooth peanut butter

1/2 cup hazelnut-chocolate spread


  1. Preheat the oven to 350 degrees F. Grease a 9 by 13-inch glass baking dish.
  2. Melt the butter over low heat; when melted remove from heat and stir in the sugar and vanilla. Add the eggs 1 at a time, beating after each addition. Add flour, cocoa, baking powder and salt, and mix well.
  3. Mix the peanut butter and chocolate spread in a small microwave-proof bowl, and heat in the microwave until it reaches a runny consistency. Stir the mixture into the batter; then pour it into the baking dish. Bake for 30 minutes. Allow to cool before cutting and serving.
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