Fudgy Nutella Brownies

I have found a new favorite brownies recipe and it involves lots and lots of Nutella.

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

My love for Nutella is nothing new on this blog. (Remember these Nutella cinnamon rolls? Nutella swirl muffins?!)

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

I’ve said it before and I’ll say it again…Nutella is one of man’s best gift to mankind.

Also, maybe the worst.

The eating straight-out-of-the jar habit has me looking like a beached whale. o.o

 

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

I’m obsessed, and this obsession resulted in me adding lots and lots of Nutella to my brownies.

Because why not?

 

There’s no such thing as too much chocolate. Am I right or am I right?

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

And these brownies… oh man.

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

Chewy around the edges, fudgy on the inside. These brownies are the BEST brownies I’ve ever made.

Thick? ✓

Fudgy? ✓

Crispy, crackly top? ✓

Swirls of Nutella? ✓

Brownies to end all brownies? ✓ ✓

 

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

If you’re looking for a rich indulgent treat, these are it. Make these today, tonight, right this moment! Trust me you won’t regret it.

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

Don’t forget to follow me on Instagram and hashtag any of your creations to #spatulainmypocket. I would love to see your creations! Also like my Facebook and other social media so we can keep in touch.

Fudgy Nutella Brownies

Prep Time: 15 minutes                                                                        Yields: 20 squares
Cook Time: 40 minutes
Ingredients:
1 cup (200g) melted butter
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla essence
4 eggs
1 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 cup Nutella
Directions:
Preheat oven to 180 degrees C.
Grease a 13×9 baking dish.
In the bowl, using an electric mixer, beat together the melted butter, sugar, brown sugar, and vanilla. Mix in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, cocoa, and baking powder.
Add flour mixture gradually to the wet mixture. Mix intil fully incorporated.
Microwave the 1 cup of Nutella for about 30-60 seconds to soften. Mix the melted Nutella into the batter, saving a couple of tablespoons for the top.
Pour it into the prepared baking dish.
Spoon the remaining Nutella on top of the brownie batter. Drag a knife back and forth across the batter to create swirls.
Bake for 40-45 minutes.
Cool completely before cutting.
Notes:
1.       The key to the fudginess: DO NOT OVER-BAKE. Bake until just firm. The toothpick test doesn’t work on this as the center will be gooey when they first come out of the oven but will set as they cool down which brings me to my second point…
2.      Let them cool completely before slicing them up!! I cannot emphasize enough how fudgy these are. You have to let them cool to room temperature to get proper squares. If you’re impatient like I first was, you’ll end up with a gooey, albeit delicious, mess on your hands :p Trust me, they are worth every single minute of the tortuous wait.

 

Recipe source: Genius Kitchen 

 

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I_ve ever made.

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Red Velvet Cheesecake Swirl Brownies

Fudgy red velvet brownies swirled with cream cheese!

Red Velvet + Brownies + Cheesecake! Can it really get any better?

Despite all the negative connotations surrounding V-Day here in Pakistan, I love Valentine’s Day!

Valentine’s is responsible for providing endless amounts of cake, strawberries, and chocolate! And that’s why I love it.

Red Velvet + Brownies + Cheesecake! Can it really get any better?

All the amazing recipes popping up on the internet.

Everyone striving to put forward the most creatively bizarre chocolate concoctions, and the best version of Red Velvet out there.

All the pretty pink treats and the beautifully captioned pictures all over Instagram.

Baskets of fresh strawberries being sold round the streets and the markets.

Rows and rows of dark chocolate truffles in the supermarkets.

And all the heart shaped cakes and customized cupcakes on sale at the bakeries.

Red Velvet + Brownies + Cheesecake! Can it really get any better?

This brings me to my favorite recipe which highlights the Valentine train of thought and combines classic Red Velvet with…BROWNIES. Plus Cheesecake! Can it really get any better?

Red Velvet + Brownies + Cheesecake

Red Velvet + Brownies + Cheesecake! Can it really get any better?

Red Velvet Cheesecake Swirl Brownies

Yields: 16 brownies
Ingredients:
RED VELVET BROWNIES
  • 2 large eggs
  • 1/2 cup (115g) unsalted butter
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup cocoa powder
  • Pinch of salt
  • 1 Tbsp liquid or gel red food coloring
  • 3/4 tsp vinegar
  • 3/4 cup all-purpose flour
CHEESECAKE SWIRL
  • 8 ounces (224g) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract
Directions:
Preheat the oven to 180C degrees. Grease an 8×8 baking pan and line with parchment paper. Set aside.
For the brownie layer:
In a bowl, beat the 2 eggs together. Set aside.
Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in the sugar, vanilla extract, cocoa powder, salt, food coloring, and vinegar.
Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.
For the cheesecake swirl: 
Beat the softened cream cheese, sugar, egg yolk, and vanilla extract in a medium bowl until completely smooth – about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.
Bake the brownies for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Allow the brownies to cool completely before cutting into squares.

Red Velvet + Brownies + Cheesecake! Can it really get any better?

My First Ever Bake Stall

Hi my lovelies.

You may or may not know, but I put up my first bake stall, in the beginning of December, at a social event held at my university.

Spatula in My Pocket’s first ever bake stall!

Initially doubtful of putting up a stall, but was egged on by my friends, my parents agreed, and then I grudgingly signed up for the event. I had always wanted to set up a stall and sell baked goods, always had this setup planned in my head; what I’ll sell, how I’ll sell it and everything. Needless to say, not everything went as envisioned, but it was close to perfect.

One stall was envisaged with countless sleepless nights (I’m a born worrier. Yes people, Anxiety!),  whining sessions with mum, menu meetings with friends, internet hogging for stall bake sale ideas and tips, deciding between; what to bake, what not to make, how much to make, and the décor!

Spatula in My Pocket’s first ever bake stall!

The banner cutouts. Shoutout to my adorable lil sisters for all the hardwork…loveyou NihalKhatemAnum! :**

Spatula in My Pocket’s first ever bake stall!

Price cards. Aren’t they pretty? ^^

Oh and the countless shopping trips. Icing sugar and Cocoa shopping in bulk. Buying 100000xxx sticks of butter. Kilos and kilos worth of flour. And a hundred dozen cupcake liners. Best shopping spree it was. And thanks to my mum and my sister who beared with me and took me to the store each time I panicked having forgotten one lil thing or the other.

The array of offerings I decided upon and then eventually sold were:

  • Oreo Chunk Brownies

  • Browned Butter Walnut Brownies

  • Cookies and Cream Cupcakes with Milk Chocolate Frosting

  • Chocolate Fudge Cupcakes with Chocolate Frosting

  • Chocolate Cupcakes with Peanut butter Frosting

  • Chocolate Cupcakes with Mint Frosting

  • Nutella Swirl Cupcakes

  • Pizza Pies

  • Chicken Pinwheels

Spatula in My Pocket’s first ever bake stall!

The Savory, a last minute addition-Pizza pies and Pinwheels.

Spatula in My Pocket’s first ever bake stall!

Cookies and Cream Cupcakes aka the Ultimate Oreo Cupcakes

Spatula in My Pocket’s first ever bake stall!

The best homemade Chocolate Cupcakes topped with thick and creamy Mint Frosting.

Spatula in My Pocket’s first ever bake stall!

The moistest Chocolate Cupcakes with the BEST Chocolate Buttercream Frosting!

Spatula in My Pocket’s first ever bake stall!

TADAAAA

Spatula in My Pocket’s first ever bake stall!

All boxed up and ready to go!

 

 

 

 

 

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Can you eat just one cupcake?

The Chocolate Fudge Cupcakes were the best seller, obviously. Just look at them. Them dark luscious beauties O.O

And now here are some pictures from the bake stall and the event itself! A random mix of pictures from the official NIMUN page (the event), and snaps from my bake stall Snapstory (username: noora559), which if you missed out on, then… *gasp* Shame on you! -_-

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Spatula in My Pocket’s first ever bake stall!

The roaring bonfire, the cool night breeze . . .

Spatula in My Pocket’s first ever bake stall!

 

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Spatula in My Pocket’s first ever bake stall!

Spatula in My Pocket’s first ever bake stall!

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Hope you enjoy this post, just felt like sharing it with all of you. I now hope to set up a new bake stall sometime soon. 🙂

Dulce de leche Brownies

Hello, beautiful people of Earth!

I’ve been crazy busy since I came back from Karachi. November went by a whizz. Its that time of the year, the end of the semester. When it’s a struggle to keep eyes open in the darkened lecture hall. When’s it’s all a bit too much to cram in.

Time is punishing. And my schedule is cruel. But I’m still here and by looking at my views, I know you are too. So it’s all good.

I’ve been Snapchatting on a regular basis, so I’m not totally AWOL. {Add me at: noora559} And I know a lot of you guys enjoy the snap stories; I’ve been getting so many messages asking me to share the recipes for everything I Snap. I promise you I shall.

Now coming to the brownies. Did you know today is National Brownie Day?

It is!

Caramel and chocolate anything is to die for, to tell the truth. But brownies bring it to a whole new level.

If there’s anything in this world I could eat over and over again, it would be brownies (and cinnamon rolls). But brownies OMGAAAY. Fudgy, dense, chocolatey bites of pure heaven. People who don’t like brownies are beyond me (why do they exist?).

Caramel and chocolate anything is to die for, to tell the truth. But brownies bring it to a whole new level.

Therefore, I am going to share with all of you the recipe for my most favorite brownies.

Caramel and chocolate anything is to die for, to tell the truth. But brownies bring it to a whole new level.

Caramel + Brownies makes for one killer combination. Caramel and chocolate anything is to die for, to tell the truth. But brownies bring it to a whole new level.

Caramel and chocolate anything is to die for, to tell the truth. But brownies bring it to a whole new level.

 

The brownie batter is the same as my M&M Brownies. But minus the M&Ms, this brownie batter has Dulce de leche swirled in it in large globs before being baked.

If you don’t know what Dulce de leche is, then, um…I don’t know you. Just kidding.

Let me introduce you to this lush beauty of a thing. Think thick caramely goodness. Caramelized condensed milk. Condensed milk itself is pure deliciousness, but when allowed to boil for an hour or so, it turns into the most delicious thing beyond your wildest dreams.

Caramel and chocolate anything is to die for, to tell the truth. But brownies bring it to a whole new level.

It’s originally made by boiling a whole can of condensed milk, unopened, for a good 3-4 hours. What I did for this recipe was a shorter version of it. I had half a can of condensed milk on hand, so I dumped the contents of it into a bowl set over simmering water and let it cook on low heat till it turned into a deep brown caramel color. That’s it. That’s your Dulce de leche ready to be swirled into your brownies (or sneak spoonfuls of).

Caramel and chocolate anything is to die for, to tell the truth. But brownies bring it to a whole new level.

These brownies came out oozing with caramel. The pictures here were taken after I had let them cool, the caramel set with time. But as soon as you microwave these beauties for only a couple seconds, you’ll have the lovely lush caramel oozing out again.

Caramel and chocolate anything is to die for, to tell the truth. But brownies bring it to a whole new level.

Don’t mind my sharing a bazillion pictures of these brownies. Because I.JUST.CAN’T.GET.ENOUGH!

Caramel and chocolate anything is to die for, to tell the truth. But brownies bring it to a whole new level.

Caramel and chocolate anything is to die for, to tell the truth. But brownies bring it to a whole new level.

 

Dulce de leche Brownies

Prep Time: 5 minutes                                                                        Yields: 16 small squares
Cook Time: 30 minutes
Ingredients:
½ cup (115g) melted butter
¾ cup cocoa powder, sifted
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup all-purpose flour, sifted
¼ teaspoon baking powder
1-1/2 cup Dulce de leche*
Directions:
Preheat oven to 180 degrees C.
Butter and line a 8×8 baking dish with parchment paper.
In a bowl, combine the melted butter, cocoa powder, sugar, and vanilla.
Beat in the eggs.
Fold in the flour and the baking powder, till just combined.
Pour half the batter into the prepared dish. Spoon large dollops of Dulce de leche on it. Pour remaining brownie batter over it. Glide a knife in a swirly motion in the pan.
Bake at 180 degrees C for 30-35 minutes.
Cool completely before cutting.
Leftovers can be stored in an airtight container in the refrigerator (as if there will be any leftovers ;))
Notes:
*To make Dulce de leche; simply empty the contents of half a can of condensed milk in a bowl, and set it over a pan of simmering water. Cook till it turns a deep brown caramel color.
Adapted from SACO cocoa powder recipe

Caramel and chocolate anything is to die for, to tell the truth. But brownies bring it to a whole new level.

Small Batch Brownies

What does your parents being away all weekend mean? It means a kitchen all to yourself! It means partyyy! And party means brownies.

Small batch of brownies not meant for sharing!

Brownies solve everything! They even make your headaches and cold go away. I swear they do.

There I was lying sick in bed, craving warm gooey brownies but did not have the energy nor the people to make a whole batch of brownies for. With just me and my sister and brother home, it seemed like the perfect time to try this handy dandy recipe for a small batch of brownies I had bookmarked ages ago.

Small batch of brownies not meant for sharing! 

Small batch of brownies not meant for sharing!

The left side is obviously intended for me.

Small batch of brownies not meant for sharing!

           

The original recipe yields 3 to 4 brownies. I cut them into 8 tiny squares just so I could savor one bit at a time. These brownies are just as fudgy and dense as the normal kind. And they are so easy to make too. Just one bowl, and only a handful of ingredients, all of which you probably already have on hand.

And the best part? The recipe calls for only half a stick of butter! Awesome for if, like me, you are always running out of butter.

Small batch of brownies not meant for sharing!

Small batch of brownies not meant for sharing!

Small Batch Brownies

Prep Time: 5 minutes                                                                        Yields: 4 large or 8 small squares
Cook Time: 20 to 25 minutes
Ingredients:
1/4 cup (57g) butter
½ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
¼ cup all-purpose flour, sifted
3 Tablespoon cocoa powder, sifted
¼ teaspoon instant coffee powder
Directions:
Preheat oven to 160 degrees C.
Butter an 8×4 inch loaf pan*. Line with parchment paper. Set aside.
Heat butter in the microwave, for around 25-30 seconds, or until melted. Mix in sugar and cocoa powder. Cool slightly. Then mix in the egg. Add in the vanilla, coffee powder, and the flour; mix until just combined.
Pour into prepared loaf pan. Spread into an even layer. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
*using a pan any bigger than a loaf pan will yield in thinner brownies.
Recipe source: Cooking Classy

Small Batch Brownies for when you're craving warm gooey brownies but do not have the energy nor the people to make a whole batch of brownies for.

M&M Brownies

Fudgy, dark squares filled with M&Ms!

Just two days left!

Just two days left before I’m back in the other world. The world of assets and bonds and theories and presentations. University is starting again. The mere thought is drying up my brain juices. But at least, this summer life of internet-ing all night, sleeping all day will end (LOL). And my poor, overworked and underappreciated oven will get some rest (LOL).

No rest for the wicked and the bakers! I have my first ever wedding cake to prepare. Yes folks! You heard it. My very first wedding cake! 😀 It’s for a friend who is getting married next week inshaAllah! I was completely surprised when she asked me (I was the only one surprised apparently). My feelings regarding this immense honor? Ecstatic but more nervous. I’ve never made a cake on this scale before or for something so important. What if it’s absolutely abysmal? Painfully pathetic? Or what if it falls over? Falls in? The frosting melts off? Or gets licked off? Or, I don’t know… a million little things that can go wrong in the enigmatic art of baking.

Fudgy, dark squares filled with M&Ms!

These wedding cake jitters coupled with the earthshattering, worldending, very melodramatic realization that college is just two days away is precisely why I had the indomitable urge to bake, not one, but TWO batches of brownies. That’s my excuse and I am sticking to it!

And because I am super emo, these brownies are super special. They are… M&M BROWNIES. !!! Brownies stuffed with M&Ms. !!!

Fudgy, dark squares filled with M&Ms!

A handful (or two) of M&Ms gives these already fudgy dark moist brownies an amazing burst of color and crunch. And of course, extra chocolate don’t hurt no body (unless the body is diabetic, adds my med student sister)!

Fudgy, dark squares of chocolate profanity...filled with M&Ms!
After seeing the pictures above, some of you might be wondering where the handfuls of M&Ms are in the brownies. No I did not mix them in the batter. I studded the top of my brownie batter with them like a good little follower of instructions. But guess what happened? I had spooned the brownie batter in the wrong pan! A pan that doesn’t fit in my oven! There I was, ready to slide in my perfectly prepared, M&M topped brownie pan into the oven only to realize that the pan DOES NOT FIT. I am not ashamed to say, I cried. My awesome sister saved the day by carefully pulling out all my elegantly arranged M&Ms, pouring the brownie mix in a smaller dish and then trying to stud the M&Ms back on top as neatly as before. So yeah, check your baking pans, kids!

The brownies tasted heavenly though. Well, obviously.

Fudgy, dark squares of chocolate profanity...filled with M&Ms!

Happy baking and let me know your baking blunders in the comments below! I need a laugh.

M&M Brownies

Prep Time: 5 minutes                                                                        Yields: 16 small squares
Cook Time: 30 minutes
Ingredients:
½ cup (115g) melted butter
¾ cup cocoa powder, sifted
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup all-purpose flour, sifted
¼ teaspoon baking powder
¼-1/2 cup M&Ms
Directions:
Preheat oven to 180 degrees C.
Butter and line a 8×8 baking dish with parchment paper.
In a bowl, combine the melted butter, cocoa powder, sugar, and vanilla.
Beat in the eggs.
Fold in the flour and the baking powder, till just combined.
Pour into the prepared dish. Arrange neatly, or scatter, M&Ms on top.
Bake at 180 degrees C for 30-35 minutes.
Cool completely before cutting.
Leftovers can be stored in an airtight container in the refrigerator (as if there will be any leftovers ;))
Adapted from SACO cocoa powder recipe

Fudgy, dark squares filled with M&Ms!