Peanut Butter- Hazelnut Brownies

Prep Time
Cook Time
Ready In

"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 recipe yields 12 servings


  • 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 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 & Variations

No special items needed.


Mia in Germany

They're awesome! I made some changes to have them gluten and dairy free: For the flour, I used plain brown rice flour (no xanthan or other gum added, it's not necessary), and for the butter I used non-hydrogenated dairy free margarine. The "nutella" was my own spread made of hazelnut butter, cocoa powder and honey. I divided the batter in two batches because I only have two 4x8 inch pans, and instead of the malted balls I added gluten free chocolate crispies to one half of the batter and chocolate chips to the other. They both were awesome, fudgy and rich, neither the peanut butter nor the nutella flavour were overpowering, just a hint of peanut and hazelnut between the chocolate. The crispies in the one half of the batter got soggy and weren't recognizable any more, so next time I'll add chocolate chips only, or I could imagine caramelized roasted hazelnuts might be nice, too. Baking time was 32 minutes in my oven. Thanks for sharing this yummy treat!! It's so quickly put together, and so easy to make gluten free.

review by:
(28 Jun 2014)