It’s not even Christmas and I am already trying to make you fat.
I mean, it’s bad enough that these brownies are made almost entirely out of Nutella, but then I add on a chocolate and peanut butter topping with rice krispies mixed in? Yeah, you know I like you when I use the peanut butter and chocolate combo. PB+C? Is that a thing? Why is that not a thing?
We should make it a thing.
Since it is December already (where does the time go?), I’m getting started on my Christmas baking. And by getting started I mean I’m baking slightly more than I do on other months. Including late night/early morning baking sessions. As a teacher, that is basically all the time I am given.
I am also hyper aware that I can’t make the PB+C combo (see? it works) for my students because of the school being a nut free school. So this year, I’m going to limit my Christmas baking to mostly peanut free versions henceforth.
Actually nah. No promises.
These brownies are beyong fudgey and so rich that having it with a cup of coffee or tea is a must. I made these last year for my botfriend’s family, and they were gone before I even tried one. So yeah. They are that good.
This time I made sure I was able to try one. You know, for the bite shot. And then two more after that.
…and then coming home to the rest gone. Next time I will stash some away in the back of the fridge. Lesson learned.
Fudgy Nutella brownies topped with a rich chocolate, peanut butter and rice krispies layer.
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 1/3 cup Nutella
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup butter, melted
- 1 1/2 cups chocolate chips
- 1 1/2 cups creamy peanut butter
- 1 Tbsp salted butter
- 1 1/2 cups rice krispies cereal
Preheat the oven to 325˚F. Line an 8×8 baking pan with parchment paper or aluminum foil.
In a medium bowl, mix together the salt and flour.
In a separate bowl, beat together the Nutella, brown sugar, vanilla and eggs until smooth.
Alternate between adding the flour and the butter into the Nutella mixture, and blend until fully combined.
Pour the batter into the prepared pan, and bake for 50-55 minutes, or until a toothpick inserted comes out with only a couple of crumbs.
Remove from oven, and let cool for about an hour.
Meanwhile, in a large saucepan, heat the chocolate chips, peanut butter and butter until smooth. Remove from heat and mix in the rice krispies until fully combined.
Pour the rice krispies layer over the brownies, and refrigerate until cooled, around 2 hours. When cooled, slice into squares.