I remember the first time I tried Nutella. I was in college, and spending the summer in London on a study abroad. In addition to all sorts of delicious treats I enjoyed that summer like Hob Nobs and Aero bars, I fell in love with toast and Nutella. Not that I couldn’t have gotten nutella back at home if I wanted to, I was just oblivious to it before.
Well, I’m exactly the opposite of oblivious now. I always have a jar on hand. Still, I’d never tried baking with Nutella until now, and once again, I’m wondering what took me so long.
Whoever first thought of putting Nutella into brownies deserves some sort of award. Because it’s genius. Chocolate and hazelnut is a winning combination anyway, put those flavors into a brownie and you’ve got yourself a blue ribbon winner. Add some hazelnuts and you may discover that you’ll never need another brownie recipe again.
These brownies are among my favorite recent creations. They’re dense and fudgy, even more so if you let them chill completely in the fridge before slicing and serving. That’s how I do brownies now, serving them directly from the fridge or freezer. If you haven’t tried it, you should, it takes the brownies to a whole new level.
If you are a fan of brownies, and a fan of Nutella (and really, who doesn’t love both?), here’s a recipe you’ve got to try!
- 8 ounces (225 grams) bittersweet chocolate, chopped
- ¾ cup (170 grams) unsalted butter, cubed
- 1¼ cup (250 grams) sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- ¾ teaspoon (3 grams) salt
- 1 cup (125 grams) all-purpose flour
- 1 cup (120 grams) hazelnuts, chopped
- Approximately ½ cup chocolate hazelnut spread, such as Nutella
- Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.
- Melt the chocolate and butter together in a heat proof bowl set over a saucepan of simmering water, stirring often. When chocolate is melted and smooth, remove from heat and let cool for a few minutes. Add the sugar and vanilla extract and combine with a wooden spoon. Add the eggs one at a time, mixing after each. Add the salt and flour and stir until combined. Fold in the hazelnuts.
- Pour the batter into the prepared baking dish and use a spatula to spread it evenly. Drop the chocolate hazelnut spread by the tablespoon onto the brownie batter, about 1 inch apart. Use a toothpick or knife to swirl the chocolate hazelnut spread into the brownie batter. Do not completely combine them, you want visible swirls of the spread in the batter.
- Bake for 25 to 30 minutes, or until the edges appear crispy but a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool to room temperature. For best results, chill completely before slicing and serving.
- Store the brownies in an airtight container at room temperature for several days, in the fridge for 1 week, or tightly wrapped in the freezer for a few months.
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