This weekend I was looking for a package of cinnamon I remember recently buying in my local Moroccan grocery shop. I found it in the back of my cupboard together with a jar of peanut butter that was about to expire in two months. I think I must have bought the jar of peanut butter to make fresh peanut sauce about a year ago and now it was wasting away in a dark corner of my kitchen. The hubby and I don’t like peanut butter on our sandwiches so that was no option. But I felt like brownies and I had a recipe for Nutella marbling lying around in a kitchen drawer. Nutella and peanut butter… sounds a little bit decadent no? Well it was. It was also a very filling brownie, but also very rewarding. There is just something about the salty peanuts together with the creamy chocolate that made my heart beat a little faster.
6 tablespoons of unsalted, softened butter
280 grams of light brown sugar
1 teaspoon of vanilla extract
150 grams of peanut butter
100 grams of flour
1 teaspoon of baking powder
¼ teaspoon of salt
80 grams milk chocolate
80 grams of nutella
Preheat the oven at 180 degrees and line a brownie baking pan with baking paper.
Take a large mixing bowl and beat the softened butter with the brown sugar into a creamy paste. Now add the vanilla and the peanut butter and mix until combined. Then add the eggs and beat just until everything is combined. Now fold in the baking powder and the salt, just make sure they are thoroughly mixed in. Now add the flour and mingled it all very well. Now poor the batter into the brownie pan.
Melt the chocolate au bain marie. When the chocolate is melted, whisk in the nutella till you get some kind of thick syrup. Now marble the peanut butter mixture with the chocolate syrup. The easiest way to do this is using a fork.
Now place the brownie mixture into the hot oven and bake it for about 30 minutes.
Let the brownies completely cool down before you cut them into squares.