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Peanut Butter Nutella Brownies

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Oh, book club. Yet another excuse to drink wine with your girlfriends. We already have birthdays, catch-up dinners, and brunch to get tipsy with our favorite ladies. But, surely, that is not enough.

Thus, my friend group initiated the always apropos Wine Wednesdays, with a yet-unnamed Book Club (ideas welcome).  As one of the two type-A ring leaders, along with Lauren of Necessary & Proper, I mandate—and repeatedly demand—that everyone actually reads the book. And, to date, our book club has read Seabiscuit, Khaled Hosseini’s new book And the Mountains Echoed, and Revenge Wears Prada. We’re still working out the book club magna carta, but our rules thus far are: (1) the hostess gets to pick the next month’s book, (2) everyone must bring wine and a dish, (3) like Vegas, or your therapist’s office, what happens or is discussed at book club stays at book club.

As far as the cuisine, Diana sets the tone, as she’s gifted in the kitchen and just generally the most adept hostess I’ve encountered.  Fittingly, she blogs away over at The Happy Hostess and hosted this time around at her home in Georgetown.  Diana and Kate tend to set the tone on the culinary side—whereas Sophie will pick up ready-made cuisine from a great restaurant and I’ll double up on wine and bring dessert.

On this occasion, Diana easily whipped up a summer spaghetti with tomatoes from her backyard garden, kalamata olives, freshly chopped basil. The ever-considerate hostess, she cooked chicken on the side and whipped up some white fish for me.

The first book club, I resorted to my quick-and-easy “Impossible Cheesecake.” This time around, I tried my hand at baking yet again. As I always strive to maximize my ROI while minimizing my effort, I opted for crowd pleasers of Nutella and peanut butter.  I whipped up nutella brownies with peanut butter frosting. However, I put the brownies in cupcake form to be easier to share—and my cupcake liners are cute, so there. What do you call a brownie-cupcake, anyway? A brake? A broke? Moving on.

The brownie-cupcakes turned out moist, and the gals were all impressed with the peanut butter frosting, which they dubbed the perfect consistency and sweetness. I was quite proud of those accolades, considering the audience.

Here’s the recipe.

 

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Ingredients:
– 4 oz. unsweetened chodolate
– 1.2 cup butter
– 2 cups sugar
– 4 eggs
– 1/2 cup Nutella
– 2 tsp. vanilla
– 1 cup flour

Frosting:
– 1/4 cup butter
– 2/3 cup peanut butter
– 2 cups powdered sugar
– 1/3 cup milk

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Ingredients:
1. Pre-heat oven to 325 degrees.
2. Melt chocolate and set aside to cool.
3. Thoroughly cream butter and sugar. Then, add eggs and Nutella and beat well.
4. Blend in melted chocolate, vanilla, and flour.

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5. Pour into greased 13X9 pan and bake for approximately 35 minutes (until toothpick comes out clean).
6. For frosting, combine ingredients and beat until fluffy.
7. Top cooled brownies with frosting.

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2 thoughts on “Peanut Butter Nutella Brownies”

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  1. Did you use the same amounts of this original recipe for 12 brownie cupcakes you made? I love the idea of the brownie cupcakes with this to make sharing easier! 🙂

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