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Nutella Peanut Butter Brownies: Just 7 Ingredients

Nutella Peanut Butter Brownies are not just an easy bar cookie recipe to make from scratch. (The bars call for just 7 ingredients.)

What makes these so much fun is that they are a form of both brownies and blondies.

Instead of cocoa or melted chocolate for flavor (as is the case with chocolate brownies) or simply brown sugar (typical of blondies), this recipe uses brown sugar and peanut butter.

The result is a rich peanut butter flavor and dense texture. They are topped  off, literally,  with Nutella (a chocolate spread made from cocoa, hazelnuts, sugar, and additional ingredients, available in grocery stores near the peanut butter) swirled on the surface.

Which makes these a true combination of brownies and blondies. And irresistible.

Nutella Peanut Butter Brownies from The Cookie Elf

Prep time: 10 minutes

Bake time: 20-25 minutes

Makes 16-25 bars, depending on how you cut them


½ cup butter or margarine, softened

½ cup peanut butter

1 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 cup flour

1/3 cup Nutella

Directions for Nutella Peanut Butter Brownies

  1. Preheat oven to 350º F. Line an 8 x 8 baking pan with aluminum foil, allowing ends of foil to extend over two sides of the pan. Coat the foil lightly with vegetable spray.

  2. In a medium bowl, using an electric mixer on medium speed, combine butter, peanut butter, and brown sugar. Beat until well blended. Add egg and vanilla extract, beating until the mixture is smooth.

  3. Add flour gradually, mixing until dough is combined. It will be thick.

  4. Drop dollops of cookie dough onto bottom of the prepared baking pan. Press the mixture lightly but not too evenly, leaving crevices for Nutella.

  5. Drop teaspoons of Nutella over cookie surfaces. Use a knife to swirl Nutella across the top of the brownies.

  6. Bake for 20-25 minutes or until golden brown. Do not over bake. Remove the pan from the oven and allow cookies to cool completely on a wire rack. You may wish to set pan in the refrigerator for an hour to allow brownies to chill, allowing for cleaner cuts.

  7. Grasp ends of aluminum foil and lift the brownies from the pan. Peel away foil. Set brownies on a cutting board. Cut brownies in four rows of four or five rows of five (or in any other size you wish.)

  8. Store bars loosely covered at room temperature.

Special Baking Tips for Nutella Peanut Butter Brownies

The cookie dough is thicker than Nutella, which means the Nutella will sit on the cookie surface rather than penetrate it. That’s why it is helpful to press the brownie mixture lightly into the pan rather than evenly. Fill in the crevices with Nutella to create a smooth surface.

Drop very small dabs of Nutella onto the cookie surface. Smaller amounts are easier to swirl than large globs.

The Elf Recommends These Blonde Brownie Recipes

Blonde Brownies Recipe: the classic brownies variation ...

Butterscotch Brownies: simple Blondies from scratch ...

Congo Bars: a popular blonde brownie variation ....

Disappearing Marshmallow Brownies: a blonde brownies variation ...

Pecan Praline Blondies: rich, buttery bar cookie with just 7 ingredients ...

White and Dark Chocolate Chip Blondies: a brownie variation ...

The Elf Recommends These Brownie Recipes

Chocolate Caramel Brownies: a variation of Turtle Cookies ...

Chocolate-Cherry Bars: a favorite from Pillsbury Bake-Off #25 ...

Cream Cheese Brownie Cookies: just 6 ingredients ....

Easy Brownies: simpler than using a mix ...

Frosted Chocolate Brownies: decadent chocolate brownie recipe ...

One Bowl Brownies: a favorite back-of-the-box recipe ...

Marshmallow Swirl Brownies: fudgy, gooey, easy-brownie variation ...

Nutella Crunch Brownies ...

Rocky Road Brownies: easy brownie recipe variation ...

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