Peanut Butter Brownie Recipe - super rich and fudgy Nutella brownies stuffed with chocolate and peanut butter chips, with a peanut butter and Nutella swirl.
Pre heat oven to 180c (350f).
Grease and line an 18cm/7" square (base measurement) cake tin and set aside.
In a medium sized bowl, combine the salted butter (75g) and the golden caster sugar (½ cup/100g) and using a hand held mixer, mix until fluffy.
Add eggs (2) and vanilla essence (2 tsps) mixing until combined.
Add Nutella (1 cup/300g) and mix well until combined.
Add plain flour (¾ cup/120g) and mix by hand until just combined. Don't overmix.
Fold in chocolate chips (⅓ cup) and peanut butter chips (⅓ cup), then pour batter into prepared tin.
In a small bowl, combine the peanut butter (2 tbsp) and the remaining Nutella (2 tbsp) then place dollops of this mixture evenly on top of the batter mixture. Take a knife and gently swirl the peanut butter mixture to combine slightly (see photos above) and bake for 34 mins (see notes).
I always like to leave some baking paper overhanging the edge of my baking tins when I line them - this gives you a set of "handles" to help remove the finished product from the tin.
The cook time in my oven was 34 mins, of course this will vary as everyone's oven is different. I would recommend checking the brownies at 30 mins and then going from there. Plus, in my humble opinion the best brownie is an under-baked brownie! I always think it's better to under-bake rather than over-bake a brownie!
I've had a few Australian readers ask about peanut butter chips. These are similar to chocolate chips, but peanut butter flavour. You can find them in the baking aisle near the chocolate chips. If you can't find them you could also substitute more milk chocolate chips, or use white or dark.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*