Nutella Brownies
Who doesn’t know brownies? These beloved traditional American sweets made with a mixture of chocolate and nuts have now become part of our daily lives.We incurable gluttons in the editorial staff tried replacing chocolate directly with Nutella… the result was amazing Nutella brownies!
Ingredients for a 20×30 cm (8×12 inch) rectangular baking pan:
- 265g (9.3 oz) Nutella
- 120g (4.2 oz) Butter
- 55g (1.9 oz) Sugar
- 210g (about 4 large eggs) Eggs
- 90g (3.2 oz) All-purpose flour
- 30g (1 oz) Chopped hazelnuts
For greasing and flouring the pan:
- 10g (0.35 oz) Butter
- 10g (0.35 oz) All-purpose flour
How to make Fudgy Nutella Brownies:
- Melt the butter in a small saucepan and heat the Nutella in a double boiler (or in the microwave for a few seconds). Add the hot melted butter to the warm Nutella and stir with a spatula to mix well: this will give you a smooth, lump-free cream.
- Let the butter and Nutella mixture cool, meanwhile pour the room-temperature eggs inside a planetary mixer fitted with a whisk (alternatively, you can use an electric whisk).
- Run the planetary mixer on medium speed, pour in the caster sugar and whip until light and fluffy.
- Now pour in the warmed butter and Nutella mixture while the planetary mixer is running and continue to whisk until well blended-don’t worry if the mixture deflates, that’s normal.
- Remove the bowl from the planetary mixer and sift the flour into the mixture, then mix well with a spatula, making rolling motions from the bottom up.
- Grease and flour a rectangular mold measuring 20×30 cm and fill it with the mixture, then sprinkle the surface with the hazelnut crumbs.
- Bake in the lower part of the oven, static preheated to 170° for 20 minutes.
- After the baking time has elapsed, take the pan out of the oven and let it cool, after which you turn it upside down on a cutting board and cut the brownies into squares; alternatively, you can cut the brownies directly into the pan after letting them cool.
- Your Nutella brownies are ready to be bitten into!
