These brownies are thick, chocolatey and super fudgy! To be honest, they don’t really taste like Nutella at all, but they ARE really delicious, so don’t leave it out 😉
Today I present to you: Nutella brownies. Yes!
But. Like I said, these are Nutella brownies that don’t really taste like Nutella at all. So, why should you even bother making these? Well… because they are delicious! And I mean: delicious!
I came across this recipe for Nutella brownies a couple of weeks ago on Pinterest and immediately checked out the brownie mastermind behind it. This recipe was developed by Tessa, the cookie queen who runs Handle the Heat. I love stumbling upon other awesome food blogs like that. Very inspiring, and not just because of the recipes – love your hair Tessa! 🙂
Anyway, in her blog post, Tessa talks about “a hint of chocolate hazelnut goodness”, which I naturally (?) took to mean something like “ultimate Nutella boost”. Yeah… I got a little carried away, I guess… So I have to admit, when I first sunk my teeth into one of these babies I was a little disappointed that all I could taste was ordinary chocolate. But then I remembered that I love chocolate, especially in fudgy brownie form!
So I dried my tears and had another brownie. And then shared a third with the Rocking Rebel before forcing myself to save the rest for later.
Talking about saving these for later, these brownies are even better the next day! They somehow get even fudgier and chewier overnight, so SAVE SOME FOR LATER! You’re not going to regret it…
Anyway, I adapted Tessa’s recipe a little. You see, I didn’t have the right size brownie pan. I also couldn’t get my hands on unsweetened chocolate. Apparently it doesn’t exist around here and I couldn’t be bothered with ordering it online and waiting for it to be delivered… So instead of using a mixture of unsweetened chocolate and semisweet chocolate chips like Tessa does, I used a nice big slab of bittersweet chocolate. Oh, and I scaled the entire recipe up to fit my larger brownie pan, so my brownies would be as thick and chewy as Tessa’s 😉
That’s it guys. Back in a week or so with a how-to on scaling recipes up or down to fit larger or smaller brownie pans. Very handy 😉
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- 190g (or ¾ cup + 4¼ teaspoon, or 6.7 ounces) unsalted butter
- 320g (or 11.2 ounces) bittersweet chocolate, chopped
- 170g (or 6 ounces) Nutella
- 275g (or 1⅓ cup + 2 teaspoons) granulated sugar
- 3 large eggs (about 150g, or 5.3 ounces)
- 1 egg yolk (about 17g)
- 1 teaspoon vanilla extract
- 100g (or ¾ cup + 2½ teaspoons) all-purpose flour
- 35g (or ¼ cup + 2½ teaspoons) Dutch-processed cocoa powder
- pinch of salt
- Preheat the oven to 175°C/350°F (standard oven setting). Butter a 18x25-cm/7x10-inch brownie pan and line the bottom and long sides of the pan with baking parchment to make it easier to lift the brownie out of the pan once baked.
- Combine butter and chocolate in a medium-sized heatproof bowl and set over a pan with an inch of simmering water, making sure the water doesn't touch the bowl. Allow to melt, stirring regularly, until smooth. Add the Nutella and stir until incorporated and the mixture looks smooth. Set aside and leave to cool.
- In the meantime, combine sugar, eggs and egg yolk in the bowl of a stand mixer and beat until light and fluffy, about 3 minutes. Beat in the vanilla. Check the chocolate mixture, making sure it has cooled to at least body temperature. Using a rubber spatula, fold the chocolate mixture into the egg mixture. In a small bowl, stir together flour, cocoa powder and salt. Using your rubber spatula again, fold the dry ingredients into the chocolate mixture until the batter looks smooth. It will be very thick.
- Plop the batter into the prepared pan, smoothing it out with a spatula or a spoon, and bake on a rack in the middle of the oven for 35-40 minutes, or until set on top and a tester inserted into the center of the cake comes out clean but moist.
- Allow to cool on a wire rack in the pan before cutting into squares and serving. Or serve warm, with ice cream on top. Yum.