What is it about Nutella? I would eat this stuff off of a stray dog’s paw. It’s just so good– brings tears to my eyes just thinking about it. But if you’re like me and sometimes you feel guilty for just eating it straight out of the jar, perhaps it’s time to find a vehicle for this fine creation.

Brownies, another confection dropped straight from heaven, sound like it will do just the trick. These nutella brownies are out of this world. They are thick, gooey, and have that creamy nutty-chocolate flavor that makes your taste buds scream, “Can I getta amen?!” To help these brownies be all that they can be, here are a few hints:

Undercook Just a Tad

Overcooked brownies will resemble something more similar to cake than a brownie. If you want ridiculously moist, gooey brownies, don’t cook them all the way. Here’s how you can tell if your brownies are ready to emerge from their oven cocoon and spread their chocolate-hazelnut wings. Simply press the brownies in the middle. If they push back a little, but not a lot, they are ready. If your fingers sink in and it feels like raw batter, give ‘em a minute more. If they spring back like something fierce, they are probably overdone.

Throw in Some Texture

I love texture combinations. It can take anything from delicious to transcendental in no time. That’s because you’re involving your sense of feel (and possibly even sound) as well as your sense of taste. So if you’re one of those people who doesn’t like nuts in your brownies (yes, that includes me at times), try something else. Other textural possibilities include chocolate chips, chopped crunch bar, or even toffee. Get creative! 

Chill Out

Trust me, I am all too familiar with how tempting it is to slice into the brownies and start gnawing away as soon as these suckers come out of the oven, but don’t! Give them at least 15 minutes to cool. This allows the flavor profile to change from a more abrasive hot chocolate flavor to a mellow melted chocolate taste. Not only that, but it changes the texture of the brownies. They firm up, which will make them look better when you cut them and they will have a far superior mouth feel. 

If you’re tired of the humiliating remorse that comes after polishing off an entire jar of Nutella, try making brownies instead. They have tons of Nutella flavor that is sure to satisfy your chocolate-hazelnut craving.

 

nutella-brownie-batter

 

Gooey, Super-Thick Nutella Brownies
Yields 9
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Prep Time
10 min
Cook Time
45 min
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
45 min
Total Time
1 hr 10 min
Ingredients
  1. 1 stick unsalted butter, softened
  2. 3/4 cup sugar
  3. 3 eggs
  4. 2 teaspoons vanilla
  5. 1 1/2 cups Nutella
  6. 1 1/4 cups all-purpose flour
  7. 1/8 teaspoon salt
  8. 1/2 cup roughly chopped hazelnuts, pecans, or chocolate chips (optional)
Make the Batter
  1. Preheat the oven to 325ºF Oil an 8×8-inch square baking pan.
  2. Place the butter and sugar in a large bowl and beat on high with an electric mixer until light and fluffy, at least 3 minutes, but the longer the better.
  3. Add the eggs in, one at a time, beating after each addition.
  4. Add the vanilla and Nutella, then continue beating until everything is fully incorporated.
  5. In a medium bowl, sift together the flour and salt.
  6. Add the dry ingredients to the wet and mix just until combined.
  7. Fold in the hazelnuts, pecans, chocolate chips, etc.
  8. Pour the batter into the prepared baking pan, then spread with a spatula until even.
Bake It
  1. Bake the batter just until the middle is set, about 45 minutes.
  2. Allow to cool for at least 15 minutes, then cut into 16 pieces (or less) and enjoy.
So Good Blog http://www.sogoodblog.com/
 finished-nutella-brownie

 

 

Summary
Recipe Name
Gooey, Super-Thick Nutella Brownies
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Since I was a little girl, I've been all about food. As a 7 year old, my first half-baked attempt at chocolate cake was comprised of scrambled eggs and chocolate milk powder microwaved, then topped off with Red Hots. I've come a long way since then. I've been lucky enough to get to work in restaurants for 10 years and graduate from one of the best culinary schools in the country. At the moment I'm enjoying working with a killer food photographer while doing freelance food styling and writing. I'm always excited thinking about what my next culinary adventure will bring. Who knows, maybe I'll revisit that chocolate cake with Red Hots.

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