Nutella Brownie Footballs with Peanut Butter Shortbread Crust

Are you ready for some Football?

Honestly? I’m not really. Football is just…not my thing.

My husband? Is another story.

Last weekend he did his annual boys’ trip. He went to Arizona, where most of his “boys” reside.

The point of his trip? Fantasy Football.

If you remember last years’ post, he’s commissioner. He makes spreadsheets and graphs and watches NFL network like a crazy person in the weeks leading up to the draft. And, also, after, because God forbid Peyton Mannings’ receiver gets hurt before the season starts.

He actually won last year (go Merverts!) I hope that can be replicated this year. They play for money. (Mama needs a new camera.)

Of course, I immediately thought about Football themed treats when he started planning his insane weekend. And I knew just what to make; something he would love and not be able to refuse!

Nutella and peanut butter. (Aka, God’s gift to humanity.)

I made a peanut butter shortbread crust and baked the Nutella brownies on top. Soft and fudgy meets peanut buttery wonderful, if you ask me.

I cut out the footballs after they baked, then added the laces using white chocolate. My cookie cutter was large, so I only got about six footballs and I had lots of scraps that tasted sooooooo good.  These are definitely a make-again-treat.

Way more entertaining than football! {But don’t tell hubby that!}

Nutella Brownie Footballs with Peanut Butter Shortbread Crust

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Brownie Recipe from Mother Thyme

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Yield 4 servings

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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

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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.

Recipe Nutrition

Calories: 1374kcal | Carbohydrates: 189g | Protein: 22g | Fat: 61g | Saturated Fat: 37g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 362mg | Potassium: 633mg | Fiber: 8g | Sugar: 126g | Vitamin A: 597IU | Vitamin C: 0.1mg | Calcium: 148mg | Iron: 8mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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Need some other football inspiration?

Peanut Butter Football Dip