Peanut Butter Nutella Candy Bar Brownie.

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I make a lot of brownies in this kitchen. This one sits near the top of the rotation because it’s straightforward, reliably rich, and wildly satisfying — the kind of treat people fight over at parties. Between the Nutella and peanut butter swirls and a glossy ganache, each bite hits creamy, nutty, and intensely chocolatey notes.

This recipe uses a tart pan with a removable bottom for a slightly different edge and clean slices, but a standard 9-inch square pan works in a pinch. You’ll melt and combine ingredients gently, fold just enough flour to keep the crumb fudgy, and top everything with a quick Nutella-peanut butter ganache and optional candy bar pieces for texture and nostalgia.

The Essentials

Ingredients

• 1/2 cup unsalted butter — melts with the spreads to form a glossy, rich base and adds tenderness.
• 1/2 cup Nutella — provides hazelnut-chocolate flavor and helps thin the batter for a fudgy texture.
• 1/3 cup creamy peanut butter — adds nutty richness and balances the hazelnut sweetness.
• 3 ounces high-quality dark chocolate, chopped — deep chocolate flavor and structure; melts into the batter.
• 1/3 cup sugar — sweetens and helps create a slightly crackly top.
• 1/4 teaspoon salt — brightens chocolate flavors and balances sweetness.
• 1 teaspoon vanilla extract — rounds and layers the flavor.
• 2 large eggs — provide structure and give the brownies their fudgy, set texture.
• 1/2 cup all-purpose flour — just enough to bind without making the bars cakey.
• Nutella peanut butter ganache — heading label for the topping components below.
• 1/3 cup heavy cream — warms and melts the chopped chocolate for a glossy ganache.
• 4 ounces high-quality dark chocolate, chopped — for the ganache; yields a rich, spreadable topping.
• 2 tablespoons creamy peanut butter — folded into ganache for flavor and silkiness.
• 2 tablespoons Nutella — adds hazelnut-chocolate notes to the ganache.
• Assorted candy for topping, if desired — optional: for crunch, color, and a candy-bar vibe.

Make Peanut Butter Nutella Candy Bar Brownie.: A Simple Method

1. Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom; if you don’t have a tart pan, grease a 9-inch square baking pan and line it with parchment for easier removal.
2. Place 1/2 cup unsalted butter, 1/2 cup Nutella, and 1/3 cup creamy peanut butter in a small saucepan over low heat. Stir frequently until everything is melted and smooth. Keep the heat gentle to avoid scorching.
3. Add 3 ounces chopped high-quality dark chocolate to the warm mixture. Let it sit for about one minute to soften, then whisk until the chocolate fully melts and the mixture is homogeneous.
4. Remove the pan from the heat. Stir in 1/3 cup sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until evenly incorporated.
5. Beat in 2 large eggs one at a time, mixing well after each addition. Use a whisk or a sturdy spoon; the batter should become glossy and slightly thickened.
6. Fold in 1/2 cup all-purpose flour until JUST combined. Scrape the bottom and sides of the saucepan or bowl so there are no streaks of dry flour, but avoid overmixing to keep the brownies fudgy.
7. Pour the batter into the prepared tart pan and smooth the top with an offset spatula or the back of a spoon.
8. Bake in the preheated oven for 25 to 30 minutes. The top will look set but slightly underbaked in the center — that’s intentional. Remove from the oven when a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
9. Let the brownie cool completely in the pan on a wire rack. Cooling fully helps the texture set and makes slicing cleaner.
10. While the brownie cools, make the Nutella peanut butter ganache: put 4 ounces chopped high-quality dark chocolate, 2 tablespoons creamy peanut butter, and 2 tablespoons Nutella into a heatproof bowl.
11. Heat 1/3 cup heavy cream in a small saucepan over low heat until small bubbles appear around the edges and the cream is warm but not boiling.
12. Pour the warm cream over the chopped chocolate and let it sit undisturbed for 30 seconds. Then stir continuously until the chocolate is fully melted and the ganache is smooth.
13. Allow the ganache to cool slightly until it thickens to a spreadable consistency that won’t run off the brownie when applied.
14. Spread the ganache over the cooled brownie. If you like, press chopped candy bars or other assorted candy into the ganache immediately so they stick.
15. Slice using a clean, sharp knife (warm the blade for cleaner cuts) and serve. Store any leftovers as directed below.

Why It Works Every Time

This approach balances fat and structure. Melting butter with Nutella and peanut butter creates a smooth, cohesive fat phase that carries flavor and keeps crumb dense. Adding chopped chocolate into the warm mixture and letting it sit before whisking prevents graininess and ensures a glossy batter. Folding in just 1/2 cup flour limits gluten development so bars stay fudgy rather than cakey. Baking until slightly underdone and allowing a full cool-down locks in the moist middle without drying the edges. The ganache made with warm cream yields a shiny, spreadable topping that sets but stays soft for a satisfying bite.

Substitutions by Category

Fats and Spreads

• Unsalted butter — use salted butter but reduce the added salt or omit the 1/4 teaspoon.
• Nutella — any chocolate-hazelnut spread works; for a different profile, swap for another chocolate spread of similar texture.
• Peanut butter — creamy almond or cashew butter can replace peanut butter, though flavor will change.

Chocolate

• High-quality dark chocolate — 60–70% cocoa is ideal. Milk chocolate can be used for a sweeter, softer result (expect a softer set).

Dairy & Ganache

• Heavy cream — if unavailable, use half-and-half for a slightly looser ganache; ganache will set firmer with higher cocoa content chocolate.

Toppings

• Assorted candy — chopped candy bars, crushed pretzels, or toasted nuts all work; add immediately after spreading ganache so they adhere.

Appliances & Accessories

• Small saucepan — for melting butter and spreads; heavy-bottomed is best to prevent scorching.
• Heatproof bowl — for ganache if you prefer double-boiler style or to hold chocolate while cream is heated.
• 9-inch tart pan with removable bottom — used for clean edges and presentation; a 9-inch square pan is an acceptable substitute.
• Whisk or sturdy spoon — for combining ingredients smoothly.
• Offset spatula or spoon — to spread batter and ganache evenly.
• Wire rack — for cooling the brownie completely before topping.

Easy-to-Miss Gotchas

• Overheat the spreads: Keep heat low when melting butter, Nutella, and peanut butter. Too-hot mixtures can separate or scorch.
• Chocolate timing: Add the chopped chocolate to the warm mixture, then let it sit a minute before whisking. Whisking too early can make lumps; waiting lets the shards soften evenly.
• Don’t overmix flour: Fold until just combined. Overworking the batter gives a dryer, cakier brownie.
• Bake for the right doneness: The bars should look slightly underbaked in the center. Pulling them out when a toothpick has moist crumbs prevents dry brownies.
• Cool fully before ganache: Warm brownies will melt the ganache and cause sliding toppings. Cool to room temperature first.

Year-Round Variations

• Holiday: Top ganache with crushed candy canes or red-and-green M&Ms.
• Fall: Add a sprinkle of flaky sea salt and toasted pecans for nuttier depth.
• Summer: Press in chopped chocolate-covered caramel bars for a sticky-sweet variation; chill briefly to set quicker.
• Spring: Use chopped toasted hazelnuts and a drizzle of extra Nutella for a pronounced hazelnut accent.

Chef’s Notes

• Texture control: Use room-temperature eggs so they incorporate smoothly into the warm mixture and produce a glossy batter.
• Chocolate quality: Higher-quality chocolate makes a noticeable difference in depth and texture. Don’t skimp if you want complex flavor.
• Pan swap: If you use a square pan, bake time should be similar; check at 25 minutes and adjust as needed.
• Cleaning tip: Warm ganache and batter are easier to clean from pans if you soak them in hot water shortly after use.

Store, Freeze & Reheat

• Room temperature: Store covered at room temperature for up to 2 days—keep it airtight to avoid drying out.
• Refrigerate: Keep in an airtight container for up to 5 days; let brownies come to room temperature before serving so the ganache softens.
• Freeze: Freeze uncut brownies or individual slices in a single layer on a baking sheet until solid, then wrap tightly and store up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
• Reheat: Warm a slice for 10–15 seconds in the microwave to soften ganache and make the interior gooey again; watch carefully to avoid melting the ganache into a runny mess.

Quick Questions

• Can I make this nut-free? No—this recipe relies on peanut butter and Nutella (hazelnuts). Substitute spreads with seed-butter and a seed-based chocolate spread, keeping in mind flavor will differ.
• Why use a tart pan? The removable bottom makes neat slices and lends a slightly shallower, denser shape different from a square pan.
• Can I omit ganache? Yes. The brownie is delicious on its own; ganache adds sheen and a richer topping if you want an extra layer.

Ready, Set, Cook

You’re set: preheat the oven, melt the butter with the spreads gently, melt in the chocolate, fold the flour, and bake until the center still looks slightly underdone. Cool completely, top with the Nutella-peanut butter ganache, press on candy if you like, slice, and serve. This recipe is forgiving, fast, and keeps well—perfect for sharing or holding back for yourself when you need a serious chocolate fix.

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