3-INGREDIENT NUTELLA BROWNIES
Steps:
- Preheat oven to 350°F. Lightly spray an 8x8" baking dish with nonstick cooking spray.
- Beat eggs on low speed in the bowl of a stand mixer fitted with the paddle attachment until combined. Add chocolate-hazelnut spread and beat until smooth. Add flour and salt and beat, scraping down sides of bowl as needed, until combined.
- Pour into prepared dish; smooth surface with a spatula. Bake brownies until a toothpick inserted into the center comes out clean, 25-30 minutes. Let cool, then cut into 9 pieces and serve.
BEST NUTELLA BROWNIES
Make and share this Best Nutella Brownies recipe from Food.com.
Provided by Boomette
Categories Bar Cookie
Time 1h
Yield 16 brownies
Number Of Ingredients 7
Steps:
- Put rack in center of the oven. Preheat oven at 325°F Put parchment paper in the bottom of a 9 inch square pan (but taking care to let exceed a strip of parchment paper on each side (2 sides) and butter the two other sides). Sorry for this sentence, I had so much trouble translating it LOL.
- In a bowl, mix flour and salt. Set aside.
- In another bowl, with an electric mixer, beat eggs, nutella, brown sugar and vanilla until the mixture is creamy and homogeneous, about 2 minutes. At low speed, add dry ingredients alternating with melted butter.
- Spread in the pan. Cook 35 to 40 minutes or until a toothpick inserted in the center of cake comes out with lumps and not completely clean.
- Let cool in the pan about 2 hours. Remove from pan and cut in squares.
FUDGY NUTELLA BROWNIES
Generous swirls of chocolate-hazelnut spread put these super decadent brownies straight over the top. Take care to fold the flour in gently and bake them until they are just set for the richest, fudgiest texture.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 45m
Yield One 8x8-inch pan
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter and line an 8x8-inch baking dish with parchment paper.
- Combine the chopped chocolate and butter in a heat-safe bowl set over a pan of simmering water. Stir the mixture occasionally until melted. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine 3/4 cup/222 grams chocolate-hazelnut spread, sugar and eggs. Mix on medium-high for 5 minutes, scraping down the bowl a couple of times. Add espresso powder and vanilla and mix briefly to combine.
- Turn the mixer to low and stream in the chocolate-butter mixture. Mix until well combined, then fold in the flour and salt.
- Pour the mixture into the prepared pan, spread evenly with a knife or offset spatula and spoon several dollops of the remaining 1/4 cup/74 grams chocolate-hazelnut spread evenly over the top. Use a toothpick or skewer to swirl the spread and brownie batter a few times, leaving big streaks of the spread on the surface.
- Bake the brownies for 25 to 30 minutes, or until just set in the middle. A toothpick inserted into the center should pull out some moist crumbs.
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