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Peanut Butter Chocolate Chip Cookie Topped Brownies

By on February 9, 2014
nutella choc chip brownie

By Julie of By The Recipe.

Last night while reading blogs, my friend Gab, over at Baking with Gab, told me that it was World Nutella Day.

What? I missed it? Relief settles when I remember that Gab is over in Australia, where it was tomorrow. I didn’t miss it.

Tomorrow is today and today is World Nutella Day!

Chocolate hazelnut spread has been around for about 68 years.

Nutella is celebrating it’s 50th birthday this April. Who knew?

What did we do before we had the internet?

A few years ago, I made a decadent and delicious Nutella and peanut butter brownie. Once. I have no idea what I have done with the recipe.

Last night, wanting to celebrate World Nutella Day, I went searching for the recipe. Google. Nutella peanut butter brownie. Looked at images. There it was, 5 rows down. The recipe I made.

Good thing I have a bit of a photographic memory.

Off to the store for more Nutella and flour so I can bake!

 

Peanut Butter Chocolate Chip Cookie Topped Brownies

This recipe comes directly from my kitchen addiction. 

For the brownie layer:

2 tablespoons unsalted butter, softened
1/4 cup sugar
1/2 cup Nutella
1 egg
1/2 teaspoon vanilla extract
1/2 cup flour
Pinch sea salt

For the cookie layer:

1 cup creamy peanut butter
3/4 cup granulated sugar
1 egg
1/2 cup flour
1/4 cup mini chocolate chips

Preheat the oven to 350°F. Lightly grease a round 9-inch cake pan (or spray with baking spray).

Start by mixing up the brownies. Use a fork to cream together the butter and sugar in a small mixing bowl. Add the Nutella, egg, and vanilla and beat with the fork until smooth. Add the flour and a pinch of sea salt, and beat until the flour is incorporated. Spread the brownie batter in the bottom of the prepared pan.

For the cookies, combine the peanut butter, sugar, and egg in a mixing bowl, beating until smooth. Stir in the flour and the chocolate chips. The dough will be a bit crumbly, so you can crumble it evenly with your fingers over the top of the brownies.

Bake for about 30 minutes. Cool for at least 20 minutes prior to slicing.

 

Julie of By The Recipe says this about her food writing:

I’m not sure which came first: my sweet tooth, or my desire to bake.  Before I was a wife and a mother, I was a baker.  I love to bake.

Before kids, I wasn’t much of a cook. After kids, my cooking abilities improved, I guess because I needed to feed my family. Over the years I have come to enjoy cooking, almost as much as baking.  But let’s be honest, the best part of baking and cooking are the accolades of a great mouthful of food. That inspires me.

When I cook, I cook by the recipe. Almost always.

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