Go Back
homemade Peanut Butter Nutella Candy Bar Brownie. photo
Print Recipe Save it for later

Peanut Butter Nutella Candy Bar Brownie.

Decadent fudgy brownie layered with a peanut butter–Nutella ganache and finished with candy toppings.
Prep Time15 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 1 servings

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup Nutella
  • 1/3 cup creamy peanut butter
  • 3 ounces high-quality dark chocolate chopped
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • Nutella peanut butter ganache (see below)
  • 1/3 cup heavy cream
  • 4 ounces high-quality dark chocolate chopped (for ganache)
  • 2 tablespoons creamy peanut butter (for ganache)
  • 2 tablespoons Nutella (for ganache)
  • assorted candy for topping, if desired

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom and set aside.
  • In a small saucepan over low heat, combine 1/2 cup unsalted butter, 1/2 cup Nutella, and 1/3 cup creamy peanut butter. Stir and heat until melted and smooth.
  • Remove the pan from heat, add 3 ounces chopped dark chocolate, let sit 1 minute, then whisk until melted and smooth.
  • Stir in 1/3 cup sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Whisk to combine.
  • Beat in the eggs one at a time until each is incorporated, then gently fold in 1/2 cup all-purpose flour until just combined; do not overmix.
  • Pour the batter into the prepared tart pan and bake 25–30 minutes; the center may still look slightly underdone. Remove from oven and cool completely in the pan.
  • To make the ganache, place 4 ounces chopped dark chocolate, 2 tablespoons creamy peanut butter, and 2 tablespoons Nutella in a heatproof bowl.
  • Heat 1/3 cup heavy cream in a small saucepan over low heat until bubbles form around the edges and it is warm, then pour over the chocolate mixture. Let sit 30 seconds, then stir until smooth.
  • Let the ganache cool slightly until thickened but still spreadable, then spread evenly over the cooled brownie in the tart pan.
  • Top with assorted candy if desired. Slice and serve once the ganache is set.

Equipment

  • 9-inch tart pan with removable bottom
  • Small Saucepan
  • heatproof bowl
  • Whisk
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons

Notes

  • Use a removable-bottom tart pan for easy slicing.
  • Do not overbake the brownie; it should be slightly underdone in the center.
  • Let the brownie cool completely before spreading ganache.
  • Allow ganache to thicken slightly so it spreads without running.
  • Chop chocolate finely for quicker, smoother melting.