These chewy Peanut Butter Nutella Brownies are rich, fudgy, and easy to make in one bowl. The recipe uses melted butter, sugar, eggs, cocoa powder, flour, and vanilla for a deeply chocolatey brownie base, then finishes with creamy peanut butter and Nutella swirled over the top before baking. You will have one 9 x 13-inch pan of brownies ready in about 40 to 45 minutes, plus cooling time.
Every bite combines chewy chocolate brownie, salty-sweet peanut butter, and smooth chocolate-hazelnut spread. The edges bake up pleasantly set while the center stays soft, and the visible ribbons of peanut butter and Nutella make these brownies look as good as they taste. Cut the pan into 16 to 24 pieces for a party dessert, lunchbox treat, or simple after-dinner indulgence.
Jump to RecipeWhy You’ll Love This Recipe
These brownies are made for anyone who believes a dessert should be both intensely chocolatey and generously swirled with peanut butter. The cocoa-based batter is simple enough for a weeknight bake, yet the Nutella and peanut butter topping gives the finished pan a bakery-style appearance.
Melted butter helps create a dense, chewy texture without requiring a mixer. The sugar, eggs, and cocoa powder form a rich base, while the two creamy toppings add contrasting flavors: roasted peanut, sweet hazelnut, and plenty of chocolate.
The swirl is also wonderfully flexible. Some bites may have more Nutella, others more peanut butter, and a few will contain both in the same forkful. If you enjoy this flavor combination, you may also like these peanut butter cup brownies for another chocolate-and-peanut-butter dessert.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. Use unsalted butter so the one teaspoon of salt remains balanced, and choose a creamy peanut butter that spreads easily after a brief warming.
- Butter: One cup of melted unsalted butter supplies richness and helps produce a chewy rather than cakey crumb.
- Sugar: Two cups of granulated sugar sweeten the cocoa and support the shiny, slightly crackled surface.
- Eggs and vanilla: Four large eggs add structure and moisture, while vanilla rounds out the chocolate flavor.
- Flour, cocoa, and salt: These dry ingredients create the brownie framework. Measure the flour and cocoa carefully for the most consistent texture.
- Peanut butter and Nutella: One cup of each creates a thick, generous topping with clear swirls across the pan.
Because the topping is the visual star, use fresh spreads with a smooth consistency. If your peanut butter is especially thick, warming it for a few extra seconds can make swirling easier, but it should remain only slightly fluid.
For another nutty, candy-inspired treat, keep our peanut butter rocky road bars in mind when planning a dessert platter.
How to Make It Step-by-Step
Step 1: Begin by heating the oven to 350°F / 175°C. Line a 9 x 13-inch / 23 x 33-cm pan with parchment paper, leaving enough paper over the sides to lift out the cooled brownies, or grease the pan very well.
Step 2: Pour the melted butter into a large mixing bowl and add the granulated sugar. Whisk them together until glossy, then add the four eggs and vanilla extract and continue whisking until smooth and evenly blended.
Step 3: Add the flour, cocoa powder, and salt directly to the bowl. Stir with a spatula or wooden spoon just until the dry ingredients disappear; a few extra strokes can make brownies less tender, so stop as soon as the batter is uniform.
Step 4: Scrape the batter into the prepared pan and spread it into an even layer. Pay attention to the corners, since an even layer helps the edges and center finish at nearly the same time.
Step 5: Place the peanut butter in one small microwave-safe bowl and the Nutella in another. Warm each separately for approximately 15 to 30 seconds, stirring afterward, until each spread loosens slightly but is not hot.
Step 6: Spoon the peanut butter and Nutella over the surface of the brownie batter in alternating dollops. Use the tip of a butter knife to make gentle zigzags and loops, stopping after only a few passes so the colors remain distinct instead of blending into a muddy topping.
Step 7: Bake the pan for 25 to 30 minutes. Look for set edges and a center that no longer appears liquid; when tested near the middle, the toothpick should carry moist crumbs rather than wet batter.
Step 8: Set the pan on a cooling rack and leave it undisturbed for at least 30 minutes. Once cooled, chill the brownies briefly if you want especially neat cuts, then lift them out and slice into 16 to 24 pieces.
The bake time is intentionally short enough to protect the chewy middle. If you prefer a firmer brownie, allow the pan to cool completely before cutting rather than adding extra oven time.
For a different candy-bar-style brownie idea, you can also browse this Butterfinger brownie recipe after trying this batch.
Pro Tips for Chewy Brownies
The most important tip is to trust the moist-crumb test. A toothpick that comes out completely clean usually means the brownies have baked past their ideal chewy stage and may become dry as they cool.
- Use parchment: It makes the large pan easier to remove and protects the edges from sticking.
- Do not overmix: Stir the flour and cocoa in only until no dry streaks remain. Overmixing can create a tougher texture.
- Warm the spreads separately: Slightly fluid peanut butter and Nutella create smooth ribbons instead of heavy chunks.
- Swirl sparingly: A few knife strokes create a more attractive pattern and preserve the separate peanut butter and chocolate-hazelnut flavors.
- Cool before slicing: The center continues to set as it cools, so cutting too early can make the brownies appear underdone.
- Chill for sharp edges: A short chill firms the topping and makes clean cuts easier, especially for gift boxes or dessert trays.
For the richest flavor, let the melted butter cool slightly before mixing it with the eggs. It should be liquid but not hot enough to warm the egg mixture.
When serving several desserts together, a fruit-based option such as our blueberry butter cake offers a bright contrast to these deep cocoa brownies.
Storage, Serving & Slicing
Once completely cool, cover the brownies tightly and keep them at room temperature for several days. This keeps the crumb soft and makes the dessert convenient for parties, bake sales, lunchboxes, and casual snacking.
For firmer brownies, store them in the refrigerator and let individual pieces sit at room temperature for a few minutes before eating. You can also chill the full pan before slicing, which is particularly useful when you want even squares.
Serve the brownies plain to showcase the peanut butter and Nutella swirls, or add a scoop of vanilla ice cream for a warm-and-cold dessert. A light dusting of cocoa powder can be attractive, but the glossy topping already provides plenty of visual appeal.
Cut 16 large brownies for a generously sized dessert or 24 smaller pieces for a crowd. Use a sharp knife and wipe the blade between cuts to keep the chocolate ribbons clean and recognizable.
Read More: Easy Ravioli Pizza Recipe is a fun savory option for a menu that needs a break from sweets.
Chewy Peanut Butter Nutella Brownies
Ingredients
Method
- Heat the oven to 350°F / 175°C. Line a 9 x 13-inch / 23 x 33-cm baking pan with parchment paper, leaving some overhang for lifting, or grease the pan thoroughly.
- In a large bowl, whisk the melted butter and granulated sugar together until glossy and well combined. Add the eggs and vanilla extract, then whisk until the mixture looks smooth.
- Add the all-purpose flour, unsweetened cocoa powder, and salt. Stir only until no dry streaks remain, taking care not to overmix the batter.
- Spread the brownie batter evenly in the prepared pan. Smooth the surface with a spatula so the peanut butter and Nutella can be distributed across the whole pan.
- Warm the peanut butter and Nutella separately in the microwave for about 15 to 30 seconds each, just until slightly fluid. Do not make either spread hot or runny.
- Drop spoonfuls of the warmed peanut butter and Nutella over the brownie batter. Run a knife gently through the toppings in a few strokes to create distinct ribbons without fully mixing them into the batter.
- Bake for 25 to 30 minutes, until the edges look set and a toothpick inserted near the center comes out with moist crumbs rather than wet batter. Avoid waiting for a completely clean toothpick.
- Cool the brownies in the pan for at least 30 minutes before slicing. For cleaner squares, chill the cooled pan briefly, then lift the brownies out using the parchment and cut with a sharp knife.
Notes
Final Thoughts
This Chewy Peanut Butter Nutella Brownies Recipe delivers maximum comfort with minimal effort. The one-bowl cocoa batter comes together quickly, and the peanut butter and Nutella topping turns an everyday brownie into a rich, eye-catching dessert.
Remember the three details that protect the texture: mix the batter only until combined, warm the spreads just enough to swirl, and remove the brownies when the center toothpick shows moist crumbs. After at least 30 minutes of cooling, you will have soft, chewy squares with set edges and a luscious middle.
Make a pan for family movie night, bring it to a gathering, or keep a few pieces tucked away for a personal chocolate treat. With bold cocoa flavor, creamy peanut butter, and sweet hazelnut ribbons in every bite, these brownies are likely to disappear long before the pan has time to cool completely.