Peanut Butter- Hazelnut Brownies
"I found this recipe in the TOH's 2013 Quick Cooking Annual Recipes.It was sent into them by Denise Wheeler from Newaygo,Michigan. I've made this recipe twice,the first time I followed the recipe just as it was written and the brownies stuck to the pan quite a bit.The second time I made a couple of changes,and they turned out just fine.Also second time around,only half of the recipe was made. BEWARE: These are very,very rich. I highly recommend eating just one( that is if you can ;)).Also, they are super moist.Posted to "ZAZZ" on June 24th.2014. " Keep Smiling :)"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (59.5 g)
- Calories 270.9
- Total Fat - 15.9 g
- Saturated Fat - 6.1 g
- Cholesterol - 55.1 mg
- Sodium - 126.4 mg
- Total Carbohydrate - 30.2 g
- Dietary Fiber - 0.5 g
- Sugars - 21.2 g
- Protein - 3.1 g
- Calcium - 17.9 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
In a small bowl,combine flour,cocoa,baking powder,and salt then set aside.
Step 3
In a medium size bowl,cream together butter and sugar until light and fluffy,then add vanilla.
Step 4
Add eggs one at a time until well combined.
Step 5
Gradually add dry ingredients into creamed mixture.
Step 6
Fold in malted milk balls.
Step 7
Spread into a greased 8 x 8 inch baking pan.
Step 8
In a microwave safe bowl, on low power melt peanut butter and Nutella.
Step 9
Drizzle over batter and swirl with a knife.
Step 10
Bake at 350 degrees for 35 minutes or until a toothpick inserted near center comes out clean (DO NOT OVERBAKE).
Step 11
Cool on wire for about an hour and cut into 12 squares.
Tips
No special items needed.
1 Reviews
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