The dust has been cleared from your shelf. There is room for peanut butter too.
My dear, dolce Nutella. Ti amo.
I kinda like you too peanut butter.
These are the Mac Daddy of brownies. You will want this melted down and pumped into an IV. If you got a cavity or lost a tooth or two with my other Nutella recipes, I’m sorry. It’s going to get worse for your choppers.
I made these this weekend for a party. My kids were eating the peanut butter cream faster than I could layer it on the brownies. These are serious brownies. Seriously pretty with the different layers: the shiny Nutella ganache. The fabulous peanut butter cream. Don’t be intimidated by the different steps. Feel free to email me with any questions. I will walk you through it! cakeduchess @ aol.com (all connected, I separated it for spammers).
How do you do this?You make these in three parts. First, do the brownies. If you looked at or made my Nutella Skillet Brownies, it’s the same recipe. Just don’t do them in a cast iron skillet (or oven-proof skillet). Bake the brownies in a 9″x 9 ” baking pan.
While the brownies are baking, make the ganache and the peanut butter layer. The ganache has to be cooled, so make sure to make them while brownies are in oven.
Nutella Ganache Brownies and Peanut Butter
makes 16 brownies
1 cup unsalted butter
1 1/2 cups granulated sugar
4 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup unsweetened natural cocoa powder
2/3 cup all-purpose flour
3 tablespoons Nutella
Step 1: Brownie Directions
Preheat the oven to 350 F. Butter and flour a 9″x9″ baking pan. I prefer to use Pam Baking Spray. Melt the butter in a small pan. Combine the flour and cocoa powder. When the butter has melted, pour it into a medium sized metal mixing bowl. Add the sugar to the melted butter and beat until combines. Next, beat the eggs, vanilla, and salt into the butter mixture until smooth. Mix in the flour/cocoa powder mixture. Fold in the 3 tablespoons of Nutella. Refrain from eating the Nutella off the measuring spoons.
Bake brownies for about 30-40 minutes. Check oven around 28 minutes. You don’t want to overbake. Every oven is different.
Step 2: Nutella Ganache
1/4 cup heavy cream (I used organic heavy cream)
5 oz bittersweet chocolate, finely chopped
3 tablespoons Nutella
Bring the heavy cream to a boil in a medium sauce pan on medium-high heat. Make sure to stir occasionally. Remove pan from heat, and stir in the chopped chocolate until it is combined. Fold in the Nutella. Let the ganache cool in a metal bowl with plastic wrap on top of bowl. The wrap will stop the ganache from forming a skin. Stir the ganache occasionally.
Step 3: Peanut Butter Cream
1 1/2 cup confectioner’s sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1-2 tablespoons hot water
Beat the peanut butter, butter, confectioner’s sugar, vanilla extract, and enough hot water to make a smooth cream. Scrape down the bowl with a rubber spatula as you mix the ingredients.
When the brownies are completely cooled, turn them over onto your serving plate. Spread the peanut butter cream evenly over the brownies.
When the ganache is completely cooled, spread the ganache over the peanut butter cream. If it flows over the side, lift it up with a flat spatula, and spread evenly over the peanut butter cream. Make sure to spread ganache evenly. Let it stand at room temperature for about an hour until it is set.
When the ganache has set, cut into squares. Score the brownies first.It is important to have a clean knife while you are cutting the squares. Each time you make a cut, clean the knife with a paper towel or a towel.
See how clean the cuts are?