Still have fun size candy and nothing to do except pick at it all the live-long day? Good thing you’re here, dear readers. Let me introduce you to this peanut butter Nutella brownie candy tart.
Go ahead and read that one more time.
It was every bit as amazing as it looks up here.
To make one for 10, you will need:
For the brownie:
1/2 cup unsalted butter
1/2 cup nutella
1/3 cup creamy peanut butter
3 ounces high-quality dark chocolate, chopped
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
For the ganache:
1/3 cup heavy cream
4 ounces high-quality dark chocolate, chopped
2 tablespoons creamy peanut butter
2 tablespoons nutella
+ Assorted chopped candy for the top (I used peanut butter cups, Kit Kats, Snickers, M&Ms, and candy corn)
Preheat the oven to 350 degrees F. Grease a 9-inch tart part with a removable bottom.
Heat the butter, nutella and peanut butter in a small saucepan over low heat until melted. Whisk until smooth. Add in the chocolate and let it sit for a minute, then whisk until it melts. Stir in the sugar, salt and vanilla extract. Beat in the eggs one at a time, beating until combined. Stir in the flour until JUST combined. Pour the batter in the greased tart pan, and watch it like a hawk. Bake 20-25 minutes. It won’t appear finished, but you don’t want to bake it longer! Let it cool completely.
Add the chopped chocolate, peanut butter and nutella to a bowl. Heat the cream in a saucepan over low heat just until bubbles appear around the edges and it’s warm. Pour the cream over the chocolate and let it sit for 30 seconds, then stir continuously until it’s smooth. Let it cool slightly until it thickens and is spreadable without dripping. Spread on the cooled brownie.
Spread the ganache over top of the brownie and cover in your favorite halloween candy – or leave it plain! Slice and devour.