I have found a new favorite brownies recipe and it involves lots and lots of Nutella.
My love for Nutella is nothing new on this blog. (Remember these Nutella cinnamon rolls? Nutella swirl muffins?!)
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
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?
And these brownies… oh man.
Chewy around the edges, fudgy on the inside. These brownies are the BEST brownies I’ve ever made.
Crispy, crackly top? ✓
Swirls of Nutella? ✓
Brownies to end all brownies? ✓ ✓
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.
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Fudgy Nutella Brownies
Prep Time: 15 minutes Yields: 20 squares
Cook Time: 40 minutes
1 cup (200g) melted butter
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla essence
1 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 cup Nutella
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.
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