Nutella Brownies

Did you read the news recently about the big, bad conglomerate (Ferraro) that decided to flex its muscles and shut down a fan site dedicated to their product? Not too long after they asked the woman who runs the site (World Nutella Day) to shut it down, they realized how foolish they were being and recanted. If any publicity is good publicity, they must be pleased.

This company was also sued a few years ago for claiming that Nutella was a healthy breakfast choice. I don’t understand the whole suing for wrongful damages thing when it’s quite obvious when reading the Nutella label that it’s not all that healthy, but I guess the suit helped out some people who can’t read.

After all that, I’ll celebrate World Nutella Day on February 5th. And I’ll be making these brownies again for sure, maybe even before then. They were great.

What you’ll need to make the brownies.

Nutella, eggs, butter, flour, brown sugar, vanilla.

The ingredients.

Mix together the eggs, Nutella, brown sugar and vanilla.

All the wet ingredients.

Adding the dry ingredients…

Adding flour and salt mixture.

And the melted butter.

Add the melted butter.

What did I ever do before I had a hand mixer without a timer?

My new hand mixer.

The finished batter.

Nutella brownie batter.

Into the prepared pan.

Finished brownies.

Cutting the brownies.
Ruler not shown.

Nutella brownies.

Here’s the recipe: http://www.ricardocuisine.com/recipes/3113-nutella-brownies-

Nutella Brownies

Preparation time: 20 min
Cooking time: 35 min
Cooling: 2 h

16 brownies

Ingredients

1/2 cup unbleached all-purpose flour
1/4 teaspoon salt
2 eggs
1 cup Nutella or other chocolate–hazelnut spread
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup melted unsalted butter, cooled slightly

Preparation

With the rack in the middle position, preheat the oven to 325°F. Line the bottom of a 8-inch square cake pan with parchment paper, letting the paper extend over two opposite sides. Butter the two other sides.

In a bowl, combine the flour and salt. Set aside.

In another bowl, beat the eggs, hazelnut spread, brown sugar and vanilla extract with an electric mixer until smooth, about 2 minutes. With the mixer on low speed, add the flour mixture, alternating with the melted butter.

Scrape the batter into the cake pan. Bake until a toothpick inserted in the centre comes out with a few crumbs attached (not completely clean), 35 to 40 minutes.

Cool in the pan for about 2 hours. Unmould and cut into squares.

Serve warm or at room temperature.