More Nutella, this time paired with delicious, creamy peanut butter. These aren't your ordinary cake-like, box-mix brownies. These are gooey, fudgey, melt-in-your-mouth, gotta-have-milk brownies, and I'm so excited to share! I swiped this recipe from the official Noble Pig food blog. Just discovered it, and I'm in love. Check it out.
I was out of PB, so my roommate let me use her Reduced-Fat PB. (Does that mean I can call these Reduce-Fat Brownies? Sure, that's logical.)
2 sticks (1 cup) unsalted butter
2 cups sugar
2 tsp. vanilla extract
4 large eggs, room temperature
1 cup flour
3/4 cup cocoa
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup Nutella
1/2 cup creamy peanut butter
1/2 cup powdered sugar
2 Tbsp. milk
Peanut butter chips
Mini chocolate chips
Start by melting two sticks of butter in a large sauté pan on medium-low heat.
While that's slowly breaking down, sift the flour, cocoa, baking powder, and salt.
Whisk sugar and vanilla into the melted butter.
Add in eggs, one at a time, whisking well between each one.
Add dry ingredients and whisk together.
Whisk, whisk, whisk!
Then, melt the peanut butter and Nutella in the microwave (in a microwave-safe bowl) for about 30 seconds on High.
The mixture will be runny, but still use a rubber spatula to get all of it into the batter.
Spray a 9x13 inch glass pan with Baker's Joy (a mixture of flour and oil - best invention ever), and pour in the batter!
Bake for 30 minutes at 350 degrees.
For the icing, mix 1/2 cup powdered sugar and 2 Tbsp. milk with a fork.
When the brownies are cool, drizzle on the icing.
Or if you're impatient like me and can't wait for the brownies to cool, just know the icing will melt and not look as pretty. I'm okay with that.
Sprinkle on the peanut butter and chocolate chips.
Sending you lots of Nutella/love from my kitchen. Enjoy!