Salty and sweet — the combination that makes this dessert irresistible.
Although I don’t usually crave sweets, when I do I want something exceptional. Dark chocolate, Nutella, and peanut butter are a few of my guaranteed happiness triggers, and when they come together the result is unforgettable.
Last week I had a rare craving and reached for an old favorite: a reliable brownie recipe I’ve made for years. These bake up more like a dense cake than a fudgy brownie, so I tend to think of them as a brownie cake. After baking one of those dependable pans, I decided to take it up a notch and frost it.
I whipped together softened butter, Nutella, and creamy peanut butter in the stand mixer until the mixture was light and fluffy. I added powdered sugar, a splash of milk or cream, and vanilla to create a silky, spreadable frosting that tasted of Nutella and peanut butter in every bite. I spread the entire batch over the cooled brownie cake with an offset spatula.
Knowing the frosting would be very sweet, I finished the cake with a scattering of Maldon sea salt flakes. The effect is magical: a little salt heightens the chocolate and balances the sweetness, making every bite taste richer and more complex.
One friendly warning: this cake disappears fast. If you’re making it for yourself, be prepared to share or hide a piece for later.
Brownie Cake with Nutella Peanut Butter Frosting
Rebecca Lindamood
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Ingredients
For the Brownie Cake:
- 4 ounces chopped unsweetened baker’s chocolate (four 1-oz squares)
- 2 sticks (8 ounces) butter
- 2 cups raw sugar (or granulated sugar)
- 4 large eggs
- 1 cup all-purpose flour (about 4¼ ounces by weight)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
For the Nutella Peanut Butter Frosting:
- 1 stick (4 ounces) unsalted butter, softened
- 1/3 cup Nutella
- 2 tablespoons creamy peanut butter
- 1 pound (about 4 cups) powdered sugar
- 2–4 tablespoons whole milk or heavy cream
- 1 teaspoon pure vanilla extract
For Serving:
- Maldon sea salt flakes
Instructions
To Make the Brownie Cake:
- Preheat the oven to 350°F (175°C). Line a 9″x13″ baking pan with foil and lightly spray with nonstick cooking spray.
- Combine the butter and chopped unsweetened chocolate in a small, heavy-bottomed saucepan over very low heat. Stir until the butter melts and the chocolate is almost melted, then remove from heat and stir until smooth. Transfer to the bowl of a stand mixer or a mixing bowl for a hand mixer.
- Add the sugar and mix on medium until combined. Add the eggs one at a time, mixing well after each addition.
- Whisk together the flour, baking powder, and salt in a separate bowl. Add to the chocolate mixture and mix on low just until combined and no dry streaks remain. Pour into the prepared pan and tap to level.
- Bake 20–25 minutes, or until the center is set. Do not overbake. Cool completely in the pan.
- Use the foil to lift the cooled brownie cake from the pan and transfer it to a cutting board. Remove the foil gently from underneath.
To Make the Nutella Peanut Butter Frosting:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter, Nutella, and peanut butter on high until fluffy.
- Add the powdered sugar, pausing once or twice at low speed to prevent a cloud of sugar. With the mixer running, pour in 2 tablespoons of milk or cream and the vanilla. Stop to scrape down the bowl, then beat on high until smooth and fluffy. Add more milk if needed to reach spreading consistency.
- Spread the frosting over the cooled brownie cake. Cut into squares and sprinkle with Maldon sea salt flakes, grinding them between your fingers as you scatter them, just before serving.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.
Did you make this recipe?
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