Peanut Butter Nutella Brownies

So, you’re staring into the pantry, hoping something delicious will magically appear. The chocolate cravings are real, my friend. You want something decadent, something fudgy, something that makes you feel like a domestic goddess without requiring a PhD in pastry arts. I get it. And that’s exactly why these ridiculously easy, soul-soothingly good Peanut Butter Nutella Swirl Brownies are about to become your new best friend.

Table of Contents

Why This Recipe is Awesome

Let’s cut to the chase. This recipe is basically idiot-proof. I’ve made them while simultaneously yelling at my cat to stop climbing the curtains and they still turned out perfectly. They’re the glorious love child of a brownie and a peanut butter cup, all swirled up with Nutella for good measure. They’re fudgy, not cakey (because let’s be honest, cakey brownies are just chocolate cake lying to themselves). They require one bowl, a whisk, and exactly zero fancy equipment. You can go from craving to consumption in under an hour. You’re welcome.

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Ingredients You’ll Need

Gather your squad. Here’s what you need to make magic happen:

1 cup (2 sticks) unsalted butter, melted: The rich, fatty foundation of our dreams.
2 cups granulated sugar: For that classic, crackly brownie top we all fight over.
4 large eggs: The binding agents. Make sure they’re room temp if you’re fancy, straight from the fridge if you’re not (it’s fine, I won’t tell).
2 teaspoons vanilla extract: The flavor booster. Imitation vanilla is a sad imitation of life, but use what you’ve got.
1 cup all-purpose flour: The structure. Don’t over-measure or you’ll get a brick. Spoon and level, people!
¾ cup unsweetened cocoa powder: The chocolate essence. Use the good stuff.
½ teaspoon salt: To make all the sweet stuff taste even sweeter.
1 cup chocolate chips (optional, but highly recommended): Because more chocolate is always the answer.
½ cup creamy peanut butter: The salty, creamy star of our swirl show.
½ cup Nutella: The other, hazelnutty star. Keep it at room temp so it’s easy to swirl.

Step-by-Step Instructions

Preheat & Prep: Crank your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. This is your future brownie lifeline for easy removal. Lightly grease the paper and any exposed pan. Trust me, you want to do this.
Mix the Wet Stuff: In a large bowl, whisk together the melted butter and sugar. It might look a little grainy—that’s A-okay. Add the eggs and vanilla extract and whisk until it’s all combined and looks gloriously smooth and shiny.
Gently Add the Dry Stuff: Sift the flour, cocoa powder, and salt right into the wet mixture. This prevents cocoa lumps, which are the enemy of good brownies. Use a spatula or wooden spoon to gently fold everything together until just combined. A few streaks of flour are fine. Overmixing is the path to toughness. If you’re using chocolate chips, fold them in now.
The Swirl Setup: Pour about 90% of your brownie batter into your prepared pan and spread it out evenly. Now, plop little dollops of the peanut butter and Nutella all over the surface. Get artistic with it. Take the remaining brownie batter and dollop it over the top of the peanut butter and Nutella mounds. This helps create epic swirls.
Create Your Masterpiece: Take a knife or a skewer and drag it through the batter in long, graceful (or frantic, I don’t judge) swirls. Go up and down, then side to side. Don’t overdo it, or you’ll end up with mud instead of beautiful marbling.
Bake to Perfection: Pop that pan of swirly goodness into the oven for 25-35 minutes. You’re looking for the edges to be set and the center to have a very slight jiggle—not a wave, just a little shimmy. A toothpick inserted near the edge should come out with moist crumbs, not raw batter. The center will set as it cools. This is the most crucial step for fudginess!
The Agonizing Wait: Let the brownies cool completely in the pan on a wire rack. I know, it’s torture. But cutting into warm brownies is a messy, crumbly disaster. For clean, Instagram-worthy slices, you can even pop them in the fridge for an hour after they’ve cooled. Your patience will be rewarded.

Common Mistakes to Avoid

Overbaking: This is the #1 brownie crime. They continue to cook as they cool! Take them out when the center is just set. A gooey center is a feature, not a bug.
Overmixing the Batter: Once you add the flour, mix with a gentle hand until the ingredients are just combined. Overmixing develops gluten and leads to a tough, cakey texture. We want fudge, not cake.
Not Using Parchment Paper: Trying to chisel brownies out of a greased pan is a frustrating mess. The parchment paper sling is non-negotiable for easy, clean removal.
Swirling Too Much: You’re creating art, not mixing paint. A few elegant swirls are all you need. If you go overboard, you’ll just blend everything into a homogenous blob.

Alternatives & Substitutions

Gluten-Free? Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture might be a tad different, but still delicious.
Nut Allergy? Sadly, you’ll have to skip the PB and Nutella. But you can swirl in a different cup of melted chocolate or even a fruit jam instead!
Out of Unsalted Butter? Use salted butter and just reduce the added salt in the recipe to ¼ teaspoon.
Peanut Butter Hater? (Who even are you?) You can use another nut butter like almond or cashew butter. Or, just double the Nutella!
No Vanilla? It’s not the end of the world. The chocolate will still shine.

FAQ

Can I use margarine instead of butter?

Technically, yes. But will they taste as rich and amazing? Absolutely not. Butter is life. Let’s not hurt our souls with margarine today.

Why did my brownies turn out cakey?

You probably overmixed the batter after adding the flour, used too much flour, or baked them for too long. Remember, we are making brownies, not chocolate cake. Embrace the fudge.

Can I freeze these heavenly squares?

Oh, absolutely. Once cooled and sliced, wrap them tightly in plastic wrap and freeze for up to 3 months. They make for a fantastic emergency chocolate stash.

My Nutella was too hard to swirl. Help!

No worries! Just pop the closed jar in a bowl of warm water for 10-15 minutes, or microwave the ½ cup you need for 10-15 seconds to loosen it up.

Can I add nuts?

Go for it! A cup of chopped walnuts or pecans folded into the batter would be a fantastic crunchy addition.

Now, go forth and bake. And try to save some for everyone else.

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Final Thoughts

Peanut Butter Nutella Brownies are a decadent swirl of chocolatey richness and nutty goodness. The fudgy brownie base is perfectly balanced by creamy peanut butter and smooth, sweet Nutella—creating a treat that’s bold, indulgent, and impossible to resist.

Whether you’re baking for a crowd or just yourself (no judgment), these brownies bring big flavor with minimal effort. Every bite is gooey, flavorful, and totally crave-worthy.

Two iconic flavors. One insanely delicious brownie. Prepare to fall in love.

Tip: For extra flair, swirl the peanut butter and Nutella on top before baking and sprinkle with a pinch of sea salt.