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Nutella Brownie Footballs with Peanut Butter Shortbread Crust

Brownie Recipe from Mother Thyme
Author Dorothy Kern

Ingredients

  • For the Crust
  • 1 stick butter , softened
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1 1/2 cups flour
  • For the Brownies
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter , softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup Nutella
  • Football Cookie Cutter
  • 1/4 cup white chocolate chips , for decoration

Instructions

  • Preheat oven to 350°. Line a 9x13” pan with foil and spray with cooking spray.
  • Make the crust: beat butter, peanut butter, and sugar until fluffy, about 2 minutes. Slowly mix in the flour and beat until combined. Press into the bottom of your prepared pan.
  • Make the brownies: whisk flour and salt in a small bowl. Set aside. Beat butter and sugar until fluffy, then add eggs and vanilla. Mix well. Add Nutella and mix until creamy. Stir in flour mixture. Pour over the top of the crust and spread evenly with a spatula.
  • Bake for 25-28 minutes. Cool completely before cutting.
  • For footballs: Using a football shaped cookie cutter, cut the brownies. Melt the white chocolate chips and place in a ziploc bag. Snip off one corner and pipe the laces of the footballs. Let harden before stacking.