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Peanut Butter-Hazelnut Brownies

Total Time

Prep: 20 min. Bake: 35 min. + cooling

Makes

2 dozen

Over the years I’d been adding this and that to my basic brownie recipe—and then I came up with this one! —Denise Wheeler, Newaygo, Michigan
Peanut Butter-Hazelnut Brownies Recipe photo by Taste of Home
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Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup baking cocoa
  • 1/2 teaspoon baking powder
  • Dash salt
  • 1-1/2 cups coarsely crushed malted milk balls
  • 1/2 cup creamy peanut butter
  • 1/2 cup Nutella

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Fold in malted milk balls.
  2. Spread into a greased 13x9-in. baking pan. In a small microwave-safe bowl, combine peanut butter and Nutella; cover and microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Drizzle over batter; cut through batter with a knife to swirl.
  3. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.

Nutrition Facts

1 brownie: 264 calories, 15g fat (7g saturated fat), 57mg cholesterol, 116mg sodium, 31g carbohydrate (24g sugars, 1g fiber), 4g protein.

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