Nutella brownies. Just let that phrase sink in for a minute. Nutella brownies. Even the name is sinful. The first time I had Nutella was in Italy. The hotels there served crusty rolls for breakfast with little packets of Nutella spread on the side. It was a far cry from the cereal and milk I was used to (and craving), but the chocolately hazelnut spread was enough to make up for what I was missing. (I can’t say the same about the horribly bitter hot chocolate that needed several heaping spoonfuls of sugar to make it at all palatable. But I digress.) Baking with Nutella seems to be all the rage these days so I had to give it a try. After quite a long search for Nutella brownie recipes I settled on the simplest one because the only specialty ingredient it required me to buy was a jar of Nutella. These brownies were really easy to make and outrageously delicious when they were done! Seriously, I had trouble keeping out of them so I wrapped the majority up in Saran Wrap to to to work with me the next day. So if you like brownies and you don’t dislike hazelnuts you really must try this recipe. I’ve been tempted to buy another jar of Nutella and whip up another batch, but I know it would be bad for my waistline!
1/3 c unsalted butter, softened
1 c sugar
1 tsp vanilla extract
1 c Nutella (I ended up using most of the 13 oz jar)
3/4 c flour
1/4 tsp salt
In a medium bowl, beat the butter and sugar together until creamy. Add the eggs, vanilla, and Nutella and beat until combined. Add the flour and salt and beat until just combined. Pour the batter into an 11×7″ pan lined with aluminum foil and sprayed with cooking spray. The aluminum foil will make it easier to extract the brownies from the pan and slice when they’re done. Bake at 350 deg F for 27-32 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached (no batter). Cool completely in the pan on a wire rack before slicing and serving. Enjoy!
Based on Mother Thyme’s Nutella Brownies.