Chocolate Nutella & Peanut Butter Cup Brownies
Decadent Chocolate Nutella & Peanut Butter Cup Brownies pretty much says it all. Rich, fudgy, Ghirardelli Double Chocolate brownies with swirls of Nutella and Peanut Butter and stuffed with mini Reese Cups! Oh Yeah!
Servings: 9 Servings
Calories:
Ingredients
- 1 package Ghirardelli Double Chocolate brownie mix - make brownie mix according to directions. has chocolate chips in it
- ⅓ cup creamy peanut butter
- ⅓ cup Nutella
- 9 Reese's Peanut Butter Cups
- Additionals: flaky sea salt, pretzels, peanuts, almonds, m&m's
Instructions
- Preheat the oven to 350.
- Line an 8x8 baking pan (or 9x9 pan for thinner brownies) with parchment paper and lightly spray with non-cooking spray. If you don't have parchment, just use the non-cooking spray. Parchment makes it easy to remove the brownies to get nice slices.
- Prepare the brownie mix as directed on package if not using Double Ghirardelli Brownie Mix. Otherwise, add brownie mix, egg, oil and water together in a medium bowl and mix together.
- Randomly dollop the peanut butter on top of the brownies and then do the same with the Nutella. (It helps to microwave each separately for 20 seconds or so to make it easier for dolloping)
- Use a knife and swirl the peanut butter and Nutella around in the brownies. (Don't go overboard or you won't see the swirls, because it will be overmixed at that point.)
- Place the peanut butter cups on top of the brownie batter 3 across each row evenly.
- Transfer brownies to oven and and bake for 40-45 minutes. Check doneness by inserting a toothpick into the brownies; if it comes out mostly clean, they are done, but don't overbake.
- For the sweet and salt vibe add some pretzels, peanuts, flaky sea salt, almonds on top or leave as is.
- After brownies have cooled, cut into squares and serve.