Sunday, February 15, 2009

Nutella Brownies



Photo courtesy of Bake or Break

I finally caved to my cravings and bought a jar of Nutella. It does wonders for my 9 pm chocolate craving, and saves me from a chocolate milkshake run to Sonic! Now that I own a whole jar of the good stuff, I've been looking for ways to use it.

I found this recipe at Epicurious through Bake or Break and thought it sounded like heaven in a pan. We ate a whole 8 x 8 pan in one night....I know, oink, oink....and at least my husband went to the gym the next day. I loved the hazelnut taste, much better than my normal brownie recipe. This was also a lot more work (who wants to do a double broiler when you're in full on chocolate craving?) but well worth it for a yummy recipe.

Here are blurry photo of the melting chocolate. By this point in the recipe I was thinking there was no way this recipe could turn out bad, because the smells coming from just this bowl were wonderful.

I'm sharing this at Eat at Home Ingredient Spotlight: Nutella.

Nutella Brownies 
recipe from Bake or Break

1 1/4 cups hazelnuts (about 6 1/4 ounces)
4 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella* (chocolate-hazelnut spread)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup sugar
2 large eggs

Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
Toast and skin hazelnuts. In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.
Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

Easy Cooking | Simple Cooking

2 comments:

  1. Amazing. That will be next on my list, for sure.

    ReplyDelete
  2. I just cracked and bought my first jar too! I've been eating it on crackers, but this sounds so much better.

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