Peanut Butter- Hazelnut Brownies
June 24, 2014
"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 :)"
- 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
Preheat oven to 350 degrees.
In a small bowl,combine flour,cocoa,baking powder,and salt then set aside.
In a medium size bowl,cream together butter and sugar until light and fluffy,then add vanilla.
Add eggs one at a time until well combined.
Gradually add dry ingredients into creamed mixture.
Fold in malted milk balls.
Spread into a greased 8 x 8 inch baking pan.
In a microwave safe bowl, on low power melt peanut butter and Nutella.
Drizzle over batter and swirl with a knife.
Bake at 350 degrees for 35 minutes or until a toothpick inserted near center comes out clean (DO NOT OVERBAKE).
Cool on wire for about an hour and cut into 12 squares.
Tips & Variations
No special items needed.