I think over the past 15 years I have made brownies close to 100 times. From a mix. It would […]
I think over the past 15 years I have made brownies close to 100 times. From a mix. It would take less than 5 minutes from start to finish. Turn on the oven. Spray a brownie pan with Pam, get out the bowl , pour in the mix and add water, oil and an egg. Mix. Pour into the pan. Done. The other night we were at a friend’s house for dinner and she made brownies from scratch. Guess what, I thought they were the best brownies I have ever had. They are called Nutella Brownies but, and this is a quote from the website that I got the recipe from “The predominant flavor here is chocolate, not Nutella. The Nutella just gives these a burst of chocolate fudginess, but the hazelnut flavor is not super noticeable.” I have to admit you couldn’t taste the Nutella. Something about these were so different in such an amazing way, I had to share the recipe with you. Don’t wait for a special occasion! Go get the ingredients and make them as soon as possible!
1 cup (2 sticks) butter
2 1/4 cups sugar
1/2 cup Nutella
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional (I did use this)
1 Tablespoon vanilla extract
1 1/2 cups all-purpose flour
10 ounce package Hershey’s Milk Chocolate Baking Melts (or chocolate chips), I used Ghirardelli Milk Chocolate Bars, 2 bars, 4 ounces each and it was more than perfect.
Preheat the oven to 350 degrees. Butter (or spray with Pam) a 9X13 inch baking dish. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Remove from heat and stir in Nutella until well combined.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder and vanilla extract. Mix until well combined.
Still in the flour and baking melts or whatever version of milk chocolate you chose to use.
Spread into prepared pan (batter will be thick and sticky) and bake for 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
Recipe courtesy of Buns in my Oven