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Chocolate and peanut butter are a classic combination of flavors. Brownies by themselves are super awesome but adding Nutter Butter Cookies, along with chocolate icing, takes these Nutter Butter Brownies to a whole new level!
The best thing about these brownies is that the Nutter Butters inside the brownie soften in the very best way possible.
The cookies almost melt into the brownie. Then the frosting adds this creamy and delicious element. PERFECTION!
Chocolate and peanut butter have always been a favorite of mine, so making something a little different was so much fun. Even my Darb {who doesn’t normally eat peanut butter desserts} was eating these babies. Let’s just say this…these Nutter Butter Brownies didn’t last long!
These Easy Nutter Butter Brownies will definitely be made again in my kitchen very soon!
How to make Nutter Butter Brownies with a Brownie Mix
- Begin by making your brownie batter. I used a fudge brownie mix and used the ingredients it asked for on the back of the box. You can always mix it by hand but I really love using a hand held mixer.
- Next, prepare the 9×9 baking pan. You can either just spray it liberally with nonstick cooking spray or you can line it with parchment paper, like we do with this Cookie Dough Brownie recipe. Then, gather your mini Nutter Butters.
- Add 2/3 of the brownie batter to the pan and then top with 25 mini cookies. Press them lightly into the batter.
- Take the remaining 1/3 of the brownie batter and spread it over the cookies.
- Bake in a 350 degree oven for 35-40 minutes or until a toothpick inserted in the center comes out with a few crumbs but not wet. Cool them completely on a cooling rack.
- For the best brownie frosting, combine the butter, cocoa, and milk in a small saucepan. Cook over medium heat until the butter is melted and everything is incorporated. Remove from the heat and add the powdered sugar. Whisk until the frosting is smooth.
- Pour the frosting over the top of the brownies and spread out into an even layer. Microwave a couple tablespoons of peanut butter and drizzle it over the top of the wet frosting. Take a toothpick and drag it through the drizzle and frosting one way and then the other.
- Top with an additional 12 mini Nutter Butter Cookies and allow the frosting to set up before cutting them into 12 squares.
I mean really…friends…look at that! How can you ever resist something this magical?
The soft and fudge like brownie with chunks of peanut butter cookie inside is hard to beat.
Add the frosting, peanut butter drizzle, more cookies and you won’t believe how delicious they are. Go and bake some Nutter Butter Brownies today!
Can I use Regular Sized Nutter Butter Cookies?
You can use the large ones if you prefer. Of course you would only need about a dozen for the inside.
I love the small ones because it makes them easy to cut and leaves perfect chunks of cookie inside the brownies.
Signs that your Brownies are baked but not overdone
- The edges will be visibly baked and start to pull away from the sides of the pan.
- The middle of the brownies will be set but not jiggly.
- The center will start to crack and should be shiny.
- Insert a tooth pick {or knife} into the center and remove when it comes out with wet crumbs but not unbaked batter.
Do you love chocolate and peanut butter? Try these recipes…
Easy Nutter Butter Brownies Recipe
Ingredients
Brownie
- 1 box brownie mix
- 2 eggs
- ½ cup vegetable oil
- 25 mini Nutter Butter cookies
Chocolate Brownie Frosting
- ¼ cup butter
- 1 Tablespoon cocoa powder
- 2 ½ Tablespoons milk , {I used 1%}
- 1 ½ cups powdered sugar
Toppings
- 1-2 Tablespoons peanut butter , {melted}
- 12 mini Nutter Butter cookies
Instructions
- Preheat the oven to 350°. Prepare a 9×9 baking pan by either spraying it liberally with nonstick cooking spray or lining it with parchment paper.
Brownies
- In a medium bowl combine brownie mix, eggs and oil. Stir by hand {or with a hand held mixer} until all of the ingredients are nicely incorporated.
- Add 2/3 of the batter into the prepared pan. Top with 25 mini Nutter Butter cookies. Add the remaining 1/3 of the brownie batter to the top of the cookies.
- Bake for 35-40 or until a tooth pick inserted in the center comes out with crumbs but not wet. Remove from the oven and allow to cool completely.
Chocolate Brownie Frosting
- In a small saucepan combine the butter, cocoa powder and milk over medium heat. Cook until the butter is melted and everything is combined. Remove from heat and add the powdered sugar. Whisk until smooth.
- Pour the frosting over the top of the brownies and spread into an even layer.
Toppings
- While the frosting is still wet {you have to work quickly}, drizzle the melted peanut butter over the top. Use a tooth pick to pull the peanut butter in one direction and then in the other. Finally press 12 mini Nutter Butter cookies into the top of the brownies and press down slightly. Allow the frosting to set up before cutting into 12 squares. Serve or store in an air tight container for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love peanut butter in brownies, but using Nutter Butters was genius!