I sometimes have to bribe my husband to do “handy” things around the house. Last night I needed some book cases put together. If all he needs is a little something sweet to get things done- I am happy to oblige. This recipe came from my love of chocolate, abundant supply of Nutella and the need for a little something different in a brownie. Brownies are easy to make and require little time- (they are perfect for a treat when you are pressed for time.)
This recipe is for a double batch- as there are never enough decadent, gooey brownies to go around–it’s rude not to share.
2 Cups Butter at room temperature (should be soft to the touch)
4 Cups Sugar
1 1/2 Cups Nutella
9 Ounces Nestle Semi-Sweet Chocolate Chips (melted and cooled)
6 Large Eggs
2 1/2 Teaspoons Vanilla Extract
1 1/2 Cups All Purpose Flour
1/2 Cup Nestle Cocoa Powder (Unsweetened)
1/2 Teaspoon Fine Salt
Preheat the oven to 350.
Butter and flour (2) 9 x 13 pans.
I melt the chocolate chips in a double-boiler type set up. I use a metal bowl which transfers well for cooling. Make sure to turn the water to simmer- needs to be hot enough to heat the bowl containing the chocolate chips. Stir frequently while melting.
After thoroughly melted and smooth- remove chocolate from stove and set aside. Make sure it is cool before adding to butter mixture-as if it is too warm it will melt the butter and sugar.
While cooling the chocolate- Put the butter in a mixer or large bowl and whip until pale and light in texture. Add the sugar and mix until light and fluffy.
Add 3/4 cup of the Nutella (set the rest aside to drizzle on top) and blend well. Be sure to scrape the sides down so all ingredients are combined.
Add in the cooled chocolate- mixing slowly so texture stays light.
Then add the eggs one at a time. Mixing after each one. Add the vanilla.
Sift the dry ingredients in a small bowl.
Add slowly- folding them into the mixture.
Take the bowl of the mixer stand and run a rubber spatula through to fold in any lumps of the sugar and butter that the mixer couldn’t reach.
Pour the batter into the greased and floured pans. Smooth out and make sure there are even levels throughout the pan.
This will yield a pretty thin brownie. But, don’t worry you will have plenty of flavor!
Bake for about 30 min- until the brownies have puffed at the edges and the top is shiny. It will still seem uncooked or gooey in the center. That’s how it should be…if you leave it in too long it will overcook and turn into a hockey puck.
After a few minutes of cooling
In a coffee mug (or something convenient and microwavable) soften the rest of the Nutella for 15 sec.
Using a spoon -drizzle over the top of the brownies. You can do more/less depending on your love of Nutella.
Continue to cool brownies before cutting.
The original recipe for Brownies with Walnuts was on Epicurious.com – it has been altered to my specifications.