Nutella Peanut Butter Brownies in a Skillet
This recipe delivers a rich and decadent brownie baked directly in a skillet, featuring the classic combination of chocolate, Nutella, and chunky peanut butter. It offers a warm, fudgy dessert with minimal effort, perfect for sharing directly from the pan.
Equipment
- 1 Cast-iron skillet A 9-10 inch oven-safe skillet is ideal for this recipe, providing excellent heat retention and a rustic presentation.
- 2 Mixing Bowls One for dry ingredients, one for wet, ensuring proper aeration and emulsification.
- 1 Whisk For thoroughly combining dry ingredients and aerating wet ingredients.
- 1 Measuring Cups and Spoons Accurate measurement is crucial in baking for consistent results.
- 1 Rubber Spatula Essential for gently folding the batter and scraping bowls clean.
Ingredients
Main
- 0.5 Cup all-purpose flour
- 0.25 Cup cocoa powder
- 0.25 Teaspoon baking powder
- 0.25 Teaspoon salt
- 0.5 Cup butter
- 0.75 Cup sugar
- 2 Count eggs
- 0.25 Cup chunky peanut butter
- 0.33 Cup Nutella
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or spray a 9-10 inch cast iron skillet, if necessary, though well-seasoned cast iron may not require it.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined and lump-free.
- In a separate large bowl, melt the butter. You can do this in a microwave or over low heat on the stovetop.
- Once the butter is melted, whisk in the sugar until smooth. Then, crack in the eggs one at a time, whisking well after each addition until the mixture is light and creamy.
- Gradually add the dry ingredient mixture to the wet ingredients, folding with a rubber spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
- Pour the brownie batter evenly into the prepared cast iron skillet.
- Dollop spoonfuls of chunky peanut butter and Nutella over the surface of the brownie batter.
- Using a knife or a skewer, gently swirl the peanut butter and Nutella into the brownie batter to create a marbled effect.
- Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. The center should still look slightly fudgy.
- Remove the skillet from the oven and let the brownies cool completely in the skillet before serving to allow them to set properly and intensify in flavor.
Notes
Achieving the perfect fudgy texture hinges on not overmixing the batter once the flour is added; mix until just combined. For an appealing swirl, warm the Nutella and peanut butter slightly before dolloping onto the batter, making them easier to marble. Do not overbake; the brownies should still be slightly gooey in the center when removed from the oven, as they will continue to set as they cool. A pinch of flaky sea salt sprinkled over the top before baking can elevate the flavors, balancing the sweetness and enhancing the chocolate and peanut butter notes.