Recipe courtesy of Bethany Burchick
Peanut Butter-Hazelnut Brownies
- Level: Easy
- Yield: approximately 20 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 283
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 25
- Protein
- 4
- Cholesterol
- 62
- Sodium
- 37
- Total: 2 hr 50 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 30 min
Ingredients
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
Directions
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch glass baking dish.
- 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.
- 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.