Stop everything and make these fudgy Nutella brownies right now!

Fudgy Nutella brownie happiness.

Without question, I believe in love at first sight. At least when it comes to baked goods. Case in point: These Nutella brownies from Karly at the “Buns in my Oven” blog.

Within hours of glimpsing her pictures of fudgy brownie goodness, I knew I had to make them my own. And really, you should, too. The dense chocolate flavor? The gooey middle beneath a lightly crunchy exterior? The perfect vessel for homemade vanilla bean ice cream? (More on that soon.)

Likely, you have most of the ingredients in your pantry already. And if you don’t, building a good supply of baking products is never a bad idea. (And yes, for those of you keeping score, I made the brownies on the same day that I wrote about being horrified back into the gym. How the world turns…)

Whatever you’re doing right now… Stop and make these brownies. You will not regret it!

Food photographers often have to do their cooking during the day so as
to catch the beautiful natural light. I used that philosophy to justify
eating brownies for lunch yesterday.

Nutella Brownies 
Ever so slightly adapted from Buns In My Oven
(Recipe cut in half, on account of recently renewed health commitments)

1 stick butter
1 cup sugar, plus a couple tablespoons
1/4 cup Nutella
2 large eggs
1/2 cup cocoa powder, plus a couple tablespoons
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon espresso powder (optional, but SO GOOD)
2 teaspoons vanilla extract
3/4 cup all-purpose flour
10 ounces chocolate chips (dark chocolate if you’re feeling especially devilish)

1. Preheat oven to 350, grease an 8×8 baking dish
2. Melt butter completely in a small saucepan over low heat.
3. Add sugar and cook for 1-2 minutes WITHOUT letting the sugar boil. Stir constantly.
4. Remove from heat and stir in the Nutella, lovingly, until combined.
5. Pour the buttery Nutella happiness mixture into a large bowl. Allow to cool for a minute before beating in cocoa power, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
6. Stir in the flour and chocolate chips, until just combined.
7. Spread the beautiful thick batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out mostly clean. The middle will still look slightly moist.
8. Cool on a wire rack then serve straight up or with vanilla bean ice cream.

I suggest you let the sugar/butter mix cool for a minute before adding eggs so as to avoid a slight scramble situation. I added the eggs last just to be safe.
– I cooked ours for 30 minutes and the middle was way underdone which really wasn’t a problem.


Other sweet things

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