Food Bloggers Recipe Swap: Peanut Butter & Nutella Brownies

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.)

wesleyYou 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


  1. Preheat oven to 325 degrees F. Grease an 8″ x 8″ cake pan.
  2. In a small bowl, whisk together the flour, salt, and baking soda.
  3. 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.
  4. Bake 25 minutes.

*This recipe is adapted from



Thursday Thoughts #11

Thursday Thoughts

To tell you the truth, I’m a little sad to be posting a Thursday Thoughts today. I should be posting with #BundtBakers! The theme this month is Girl Scout Cookies.

My mother-in-law brought us some Girl Scout Cookies when she was here in February so I decided to use the Trefoil as inspiration. The Trefoil is a shortbread cookie – simple, buttery, and perfect with coffee. In looking at the ingredients, the recipe includes buttermilk. I decided to make a buttermilk cake with a coffee glaze and garnish it with some of the Trefoils.

I actually took a risk and decided to break up some of the cookies and put them in the batter. They don’t hold their crunch though, so it’s not a step worth repeating.

I made a very novice mistake – you’d think I’d know by now – after a year of baking bundts! I didn’t let my bundt cool completely and it did not release from the mold. It split right in half! (See the photo on Instagram) If that were all I could have “faked” it together with frosting. Unfortunately the top half broke apart in many pieces, half of it falling on the floor. The floor that I had just vacuumed and mopped! The floor that my son was also crawling on – I’m pretty sure he snuck his first bite of cake before I could pick it all up.

I decided I would turn the cake into a trifle. Layer cookies, cake, strawberries, and a coffee whipped mascarpone cream. Well, I’m sorry to say that that never happened.

Between my husband being very busy at work and the gym, my little man constantly on the move and getting into trouble, our internet being out for an entire weekend (I decided to clean the house instead of bake), and my the little man getting a little cold I simply haven’t had the time! And now it’s #BundtBakers reveal day and I still have a container of cake crumbs on my counter.

I am so behind on everything that tomorrow’s CIC dish still hasn’t been made! Good thing it stays light out really late now…. Even our St. Patrick’s Day dinner didn’t happen until Wednesday.

But hey, just because I didn’t post a bundt today doesn’t mean you can’t check out the fantastic selection of Girl Scout Cookie inspired cakes from the rest of the group.