I am back with a Food Bloggers Recipe Swap assignment! By opting in for March, I committed myself to being assigned a blog, finding and recreating a recipe from that blog, and then sharing it with all of you, my dear readers.
I don’t think the assignments are a secret either, and should I choose, I could search through the assignment list and figure out who is digging through my recipe index, but I won’t spoil the surprise. (Because my assigned blogger already posted her recipe, I can share that Sarah of Cook at Home made my Balsamic Glazed Beef Roast with stunning photography.
I love the posting leniency afforded in this challenge. As long as I get my post completed by the end of the month, life is peachy! I definitely used that to my advantage this month! It seemed like a busy blogging month for me and my posting of today’s deliciousness just had to wait.
This month I was assigned the blog The Olive Blogger written by Melissa. Melissa started blogging as an outlet for her creativity and to keep her “brain happy.” She has a fabulous balance of savory and sweet recipes on her site and my secret Pinterest board was a perfect split. From Kale and Breadsticks to Brownies and Mug Cakes.
When I noticed that the days on the calendar were quickly passing by, I had to go with a quick recipe that didn’t use anything not currently in my kitchen. The brownies won out! (It wasn’t until just this moment that I realized this recipe was from one of Melissa’s Food Blogger Recipe Swaps. Oops! I recall seeing that when I checked out the recipe the first time and wouldn’t normally have pinned it to my secret board but I guess this one got past me.)
You guys. These brownies are to die for! Unfortunately, even though I had a giant tub of Nutella in my pantry, I was a little bit shy of 1 1/2 C. I supplemented with some creamy peanut butter, Probably about about 3-4 tbsp worth. Peanut butter does have a strong flavor and made these brownies taste just like a Girl Scout Tagalong cookies. But in brownie form. Which makes them that much better!
I’ve remedied my lack of Nutella on my latest grocery trip. And I’m highly tempted to exhaust the entire jar on more of these brownies. They’re that good. (The photos… are not.)
Peanut Butter & Nutella Brownies
- 2/3 C flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 eggs
- 1 1/4 C Nutella
- 1/4 C peanut butter
- 1 tsp vanilla extract
- 1/2 C miniature semi-sweet chocolate chips
- Preheat oven to 325 degrees F. Grease an 8″ x 8″ cake pan.
- In a small bowl, whisk together the flour, salt, and baking soda.
- In a large bowl, combine the eggs, Nutella, peanut butter, and vanilla with an electric hand mixer. Add the dry ingredients and mix until fully incorporated. Fold in the chocolate chips. Pour batter into prepared pan.
- Bake 25 minutes.
*This recipe is adapted from http://www.theoliveblogger.com/2017/01/18/easy-nutella-brownies/