Chocolatey Peanut Butter Nutella Swirl Brownies

These brownies are the ultimate chocolate indulgence with a peanut butter twist.

Fudgy, rich, and studded with swirls of creamy Nutella, every bite is a perfect balance of chocolate and nutty goodness.

Easy to make and impossible to resist, they’re the kind of dessert that disappears fast—and for good reason.

These peanut butter Nutella swirl brownies exist for exactly that mood.

They’re rich, fudgy, gooey in the middle, and honestly? They look way more impressive than the effort they require. Dangerous combo.

Let’s talk about why this dessert deserves a permanent spot in your recipe rotation.

Why This Recipe Is Awesome

First of all, three words: peanut butter + Nutella + brownies. That’s it. That’s the pitch.

These brownies hit every craving at once—deep chocolate flavor, creamy peanut butter richness, and that iconic Nutella swirl that makes people think you tried really hard. Spoiler alert: you didn’t.

They’re also:

• One-bowl friendly (because who enjoys washing dishes?)
• Foolproof enough that even distracted bakers survive
• Perfectly fudgy, not cakey (cakey brownies are just sad cake, IMO)

Honestly, it’s hard to mess these up—and yes, I’ve tested that theory personally.

Ingredients You’ll Need

Nothing fancy here. If your pantry has been ignored lately, this recipe forgives you.

• Unsalted butter – melted, because we’re lazy and proud
• Granulated sugar – sweetness + shiny brownie tops
• Brown sugar – adds moisture and depth (aka flavor glow-up)
• Eggs – room temperature if you remember, cold if you don’t
• Vanilla extract – optional but emotionally necessary
• All-purpose flour – just enough to hold things together
• Unsweetened cocoa powder – the chocolate backbone
• Salt – trust me, it makes everything better
• Creamy peanut butter – smooth works best for swirling
• Nutella – obviously, the star of the show

Pro tip: Warm the peanut butter and Nutella slightly so they swirl instead of fighting you.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper. Skip this step and you’ll regret it later.
2. Mix melted butter and sugars in a large bowl until glossy and smooth. This is where that crinkly brownie top magic begins.
3. Add eggs and vanilla, whisking until fully combined. The batter should look thick and luxurious—like it knows it’s about to be amazing.
4. Stir in cocoa powder, flour, and salt just until combined. Don’t overmix unless dry, tough brownies are your thing (no judgment… okay, a little).
5. Pour the batter into the pan, spreading it evenly. Drop spoonfuls of peanut butter and Nutella all over the top like you’re feeling chaotic—in a good way.
6. Swirl gently with a knife or skewer. Fewer swirls = prettier contrast. More swirls = chaos brownies. Both are valid.
7. Bake for 30–35 minutes, until the edges are set and the center still looks slightly underdone. That’s how you get fudgy brownies, not brownie-flavored bricks.
8. Cool completely (or mostly… we’re not strict here) before slicing.

How to Serve

These brownies shine all on their own, but if you want to take things up a notch:

• Serve warm with vanilla ice cream for peak dessert energy
• Drizzle with extra warmed Nutella because why not
• Sprinkle flaky sea salt on top for that sweet-salty balance
• Cut into tiny squares for parties—or large ones for emotional support

FYI, these also taste incredible straight from the fridge. Cold brownies deserve more respect.

Nutrition Facts (Approximate, per brownie)

• Calories: ~280–320 kcal
• Carbohydrates: ~35 g
• Protein: ~5 g
• Fat: ~18 g
• Sugar: ~25 g

These are brownies, not a salad. Eat accordingly

Common Mistakes to Avoid

• Overbaking the brownies
  If the center looks fully set in the oven, you’ve gone too far. Pull them early—they’ll finish cooking as they cool.
• Over-swirling the toppings
  You want distinct ribbons, not brown-on-brown confusion. Less swirling = prettier brownies.
• Skipping parchment paper
  Trust me, scraping brownies out of a pan ruins the mood instantly.
• Using natural peanut butter
  It separates, it’s oily, and it ruins the swirl. Save it for toast.

Alternatives & Substitutions

• No Nutella?
  Use any chocolate hazelnut spread or even melted chocolate chips. It won’t be identical, but it’ll still slap.
• Want extra chocolate?
  Fold chocolate chips into the batter before baking. Overkill? Maybe. Worth it? Absolutely.
• Gluten-free option
  Swap in a 1:1 gluten-free flour blend. These brownies are forgiving like that.
• Less sweet?
  Use dark chocolate cocoa powder and slightly reduce the sugar. Still indulgent, just more grown-up.

Final Thoughts

These peanut butter Nutella swirl brownies are what happen when indulgence meets zero patience. They’re rich, fudgy, dramatic, and guaranteed to disappear faster than you expect.

Bake them for friends, family, or just yourself on a random Tuesday night. No one needs a special occasion for brownies this good.

Now go preheat that oven—you’ve got swirling to do, and happiness to bake.

FAQ (Frequently Asked Questions)

Can I make these brownies ahead of time?
Absolutely. They actually taste better the next day once the flavors settle in.

Can I freeze them?
Yes! Wrap tightly and freeze for up to 2 months. Brownies that wait for you = future happiness.

Do I need a mixer?
Nope. A whisk and a spoon get the job done just fine.

Can I double the recipe?
Of course—just use a 9×13 pan and add a few extra minutes of baking time.

Why are my brownies dry?
You baked them too long. Brownies prefer being slightly underbaked—emotionally and literally.

Can I reduce the sugar?
You can, but remember: sugar equals fudginess. Tread carefully.

Are these better warm or cold?
Both. Warm for gooey vibes, cold for dense and chewy perfection. Choose your adventure.