Wednesday, December 23, 2009

Happy Holidays!

And my holiday, whatever you celebrate, present to you, dear reader, is a delicious recipe for brownies. Adapted from a recipe I found at Craving Chronicles which was in turn adapted from OvenHaven, I give you my spin on Peanut Butter and Nutella Brownies.

These brownies have a delicious chocolate flavor along with just a hint of peanut butter and hazelnut flavors. The ratios I finally came up with make a chewy, fudgy brownie that stays together well when cutting.

Mmm...these were consumed soon after this photo was taken.

½ cup butter, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
½ cup all-purpose flour
½ cup cocoa powder
¼ teaspoon baking powder
Pinch of salt
2 tbsp peanut butter (chunky, smooth, whatever you have on hand)
4 tbsp Nutella

Ed. Note: You can also double this recipe and bake it in a 9×13 inch pan.

1. Preheat oven to 350°F. Line 8×8 inch or 7×11 inch pan with baking parchment paper/tin foil or butter the pan.

2. Measure the flour, cocoa powder, baking powder and salt into a small bowl and whisk to combine.

3. Stir the sugar into the melted butter. Beat in the eggs one at a time, then stir in the vanilla. Add the dry ingredients and mix until combined.

4. Put the Nutella and peanut butter in a small bowl and microwave until runny (about 30 seconds). Fold into brownie mix. Barely mixing creates streaks of peanut butter/Nutella flavor, but you can completely mix for a more uniform taste.

5. Pour batter into pan and bake for 20-25 minutes, until top forms a crust. A toothpick should come out mostly clean, with maybe a few crumbs hanging on.

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