Description
These Nutter Butter Brownies combine rich, fudgy chocolate with creamy peanut butter and crunchy Nutter Butter cookies for a decadent twist on classic brownies. Perfect for peanut butter and chocolate lovers, this recipe yields a deliciously moist treat with a delightful texture contrast from the cookie topping and chocolate chips throughout.
Ingredients
Scale
Brownie Batter
- 1 cup butter, melted and cooled
- 2 tbsp canola oil
- 1 ¼ cup sugar
- 1 cup light brown sugar, packed
- 2 tsp pure vanilla extract, divided
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- ¾ tsp kosher salt
- ½ tsp baking powder
- 1 cup semi-sweet chocolate chips
Peanut Butter Layer and Topping
- 1 (8 oz) jar peanut butter
- 1 package Nutter Butters, chopped
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
- 1 cup mini chocolate chips
Instructions
- Chop Cookies: Chop the entire package of Nutter Butter cookies into small pieces and set aside for topping.
- Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick baking spray to ensure easy removal of brownies.
- Melt Butter: In a medium heatproof bowl, melt the butter and allow it to cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, canola oil, sugar, and light brown sugar until well combined.
- Add Eggs and Vanilla: Whisk in the eggs one at a time, then stir in 2 teaspoons of vanilla extract until the mixture is smooth and glossy.
- Combine Dry Ingredients: In another large bowl, whisk together the flour, cocoa powder, kosher salt, and baking powder until evenly mixed.
- Incorporate Dry into Wet: Gradually whisk the dry ingredients into the wet ingredients, mixing until just combined and no streaks remain.
- Fold in Chocolate Chips: Gently fold in 1 cup of semi-sweet chocolate chips to the batter for extra chocolatey goodness.
- Assemble in Pan: Pour the brownie batter evenly into the prepared baking pan. Drop dollops of peanut butter evenly on top of the batter.
- Add Cookie Topping: Sprinkle half of the chopped Nutter Butter cookies over the peanut butter-topped batter for a crunchy layer.
- Bake: Bake the brownies in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool Completely: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before topping and serving.
- Prepare Ganache and Final Topping: In a small saucepan, heat the heavy whipping cream until simmering, then pour over ½ cup semi-sweet chocolate chips. Stir until smooth to make a ganache. Drizzle the ganache over the cooled brownies and sprinkle with the remaining chopped Nutter Butter cookies and 1 cup mini chocolate chips. Allow ganache to set before cutting into 12 squares and serving.
Notes
- For best results, ensure the melted butter is cooled before mixing with eggs to prevent scrambling.
- Do not overbake; check at 25 minutes to keep brownies fudgy.
- Let brownies cool completely before adding ganache to prevent it from melting off.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
