PEANUT BUTTER-HAZELNUT BROWNIES
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, MI
PREP: 20 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 2 DOZEN
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
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 near the center comes out clean (do not overbake). Cool on a wire rack.