I made this recipe for my sister. A few years ago we went to Winchester for the weekend with our parents and we found an ice cream shop, which I have been told has since closed down. We had one of the best ice creams I have ever tasted… Peanutella ice cream! Since then I have always wanted to incorporate that flavour in to a bake. Sophie has really supported my baking, but will equally tell me when something is rubbish! Her favourite recipe is my caramel brownies, so I thought I would make a new brownie for her!
This brownie is chewier than my other brownies but really tasty! I use crunchy peanut butter as I like the texture but you can always use smooth if you prefer.
I hope you enjoy it Soph!
As always, if you try my recipes I would love to see your pictures!
100g dark chocolate
90g peanut butter (I use crunchy but you could use smooth)
50g brown sugar
80g plain flour
1/2 tsp baking powder
A pinch of salt
100g milk chocolate, roughly chopped
20g crushed hazelnuts
Preheat the oven to 170c (fan assisted)
Melt the chocolate, Nutella and 50g peanut butter together in a bowl over a pan of hot water.
Allow to cool slightly before beating in the eggs and sugar.
Stir in the flour, baking powder, pinch of salt and the chopped milk chocolate.
Melt the left over peanut butter and dollop over the bottom of a baking tin lined with baking paper.
Spoon in the brownie mixture and sprinkle over the crushed hazelnuts.
Using a spoon swirl everything together.
Bake in the oven for 30 minutes or until the brownies are just set.
Allow to cool before cutting in to squares.