Peanut Butter and Nutella Brownies

Bringing two of my favourites together. This is a very easy recipe to make.

Ingredients:



1/3 cup of Nutella
1/2 cup of crunchy peanut butter (or 4 heaped tablespoons) - I use the light and crunchy woolworths select brand.
80g Unsalted softened butter

1 egg

1 cup brown sugar
1 cup of plain flour (sifted)
1 teaspoon of vanilla

Method:
1. Preheat fan-forced oven to 180 degrees C
2. Line a square baking pan with baking paper
3. Cream peanut butter, unsalted butter and brown sugar in a bowl with an electric mixer.
4. Add vanilla and egg, mix until lighter in colour and well combined.
5. Add flour, starting on a lower speed mix through.
6.  Put the mixture in the pan and spread out evenly.
7. Spoon dollops of Nutella on the top and swirl the Nutella into the mixture with a knife.
8. Bake for 25 minutes. It will still be quite soft, it will harden as you allow to cool. Cut into pieces to serve.

Roya's Peanut Butter and Chocolate Chip cookies (+ a Snickers variation)

 

These cookies are actually my sister's recipe and are always a hit.

INGREDIENTS: 

1 egg lightly beaten
1/2 cup brown sugar
1/2 cup sr flour (more if needed)
1/2 cup choc chips
3 tablespoon peanut butter crunchy light

Makes approximately 15 cookies.

METHOD:

Preheat oven to 180℃ (fan-forced).

Put flour, sugar and peanut butter in a mixing bowl and combine with a wooden spoon until it resembles a breadcrumb consistency (you may need to work it together with your fingers). Add choc chips and mix through.

Next, add lightly beaten egg and combine. At this stage the mixture will be quite wet, depending on the size of the egg and oiliness of the peanut butter. Gradually add more flour and work mixture into a dough. Knead the mixture while adding flour until the mixture resembles a workable dough that only just sticks to your hands.

 

Roll the dough into a log and wrap in cling film. Place in the refrigerator for 5-10 minutes. This helps make the dough more workable.

Once out of the refrigerator, place on a lightly floured chopping board and cut dough log into approximately 1cm slices. Roll into a ball and place on baking tray. Flatten the dough balls slightly with the back of a fork.

Bake at 180℃ for 8-10 minutes. I usually bake them for 8 minutes, then turn the tray around and cook for a further 2 minutes. However, depending on how much dough you use for each cookie you may need more or less time. Cookies should will be lightly golden.

Transfer to a wire rack to cool.

The cookies will be quite soft when they are just out of the oven but will harden as they cook on a cooling rack.

NOTE: The pictures for this recipe used double the ingredients. If doubling it might make it easier to divide the dough in half and roll into 2 separate logs to make it easier to refrigerate.

SNICKERS VARIATION:

If you want to make a snickers variation. Substitute the choc chips for 4 fun-sized snickers chopped up. Also use 1 less tablespoon of peanut butter.