Nutella & Peanut Butter Brownies

1/2 cup butter
1 cup sugar
1 teaspoons vanilla essence
2 eggs
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon baking powder
dash of salt
4 tbsp peanut butter (I used chunky)
4 tbsp Nutella

  1. Preheat oven to 180c. Line 8 inch x 8 inch pan with baking parchment.
  2. Melt butter then stir in sugar.
  3. Beat in eggs one at a time.
  4. Stir in all of the remaining dry ingredients.
  5. Heat Nutella and peanut butter until runny. Stir into brownie mix.
  6. Pour into tin and bake for about 25 min until top forms a crust.

(Adapted from

Attempt #1:
– Easy recipe. Used half as much of sugar, may have forgotten the dash of salt.
– One source says use 180c, another says 350c? After 20 minutes with 180c, the brownies were still very liquidy.
– Taste peanut butter. Do not taste nutella.

Try this recipe next time:
1/2 cup Nutella spread
1 large egg
5 tablespoons all-purpose flour
About 3 tablespoons smooth peanut butter
Chopped peanuts
1. Preheat oven to 350 degrees F. Line 12 cups of a mini muffin pan with liners or grease with non-stick cooking spray.

2. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

3. Spoon the batter into the prepared muffin tins (about 2/3 full). Melt peanut butter slightly in the microwave, about 20 seconds. Place about a 1/2 teaspoon of peanut butter on each muffin and swirl into the batter with a toothpick. Sprinkle with chopped peanuts.

4. Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Don’t overbake! Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.
(Adapted from