Nuts for Nutella September 05 2013

 

Mmm Nutella. Gooey chocolate hazelnut deliciousness. I've loved you ever since my first bite of you, in a sandwich. Since then, I've had Nutella lots of other ways: melted and drizzled on fruit or ice cream, in a dessert quesadilla with peanut butter, and yes, straight out of the jar on a spoon (but only after a really bad day). Why are you soooo good??

Nutella is manufactured by Ferrero (as in Ferrero Rocher), and is the most well-known brand of chocolate hazelnut spread. It is available at La Bottega in various sizes for all your Nutella needs ($3.49 for 230 g, $3.99 for 375 g, $6.99 for 725g, $24.99 for 3 kg). Italians have been spreading it on their toast for many years; these days, Nutella has fans all over the world. There is even a "World Nutella Day". I am not kidding- it's on February 5 (http://www.nutelladay.com/).

Why isn't there more Nutella in baked desserts, I thought to myself one day. So I decided I would have to create one. More specifically, I wanted a Nutella brownie. How bad could that be?? Everyone likes brownies, and everyone likes Nutella.

I did this recipe over several times (everyone I know got a brownie that week), and the one below is the one I liked best. They are a chocoholic's dream, and swirling the Nutella millefeuilles-style adds a gourmet touch.

I recommend serving these brownies warm with some vanilla ice cream.

Buon appetito!


Nutella Brownies

Ingredients:

-1 cup (2 sticks) unsalted butter, softened

-4 squares unsweetened baking chocolate, coarsely chopped

-3/4 cup semi-sweet chocolate chips

-3/4 cup flour

-3/4 cup sugar

-1/2 tsp baking soda

-pinch of salt

-2 tsp vanilla

-2 eggs

-1/2 cup milk

-2/3 cup Nutella

Directions:

Preheat oven to 375 degrees F. Combine butter and both chocolates in a large saucepan over low to medium low heat until chocolate is melted. Remove from heat and let cool. In separate bowl, combine flour, sugar, baking soda, and salt. Once chocolate mixture is room temperature, add vanilla and milk, then eggs. Stir to combine. Add dry ingredients in batches, stirring until just combined. Spread evenly in a greased 9x9 baking sheet. Spread Nutella on top of batter in even, parallel lines. Using the tip of small knife, draw evenly spaced lines perpendicular to the Nutella, swirling the knife as you reach the end of one line and begin another (don't worry too much about this part...It looks pretty but will taste good even if your millefeuilles technique isn't perfect). Bake at 375 degrees F for 20-25 minutes, until edges are golden (it's ok if the centre looks a tiny bit raw- it will continue cooking as it cools). Let cool and cut into squares.

Lindsay (@Modern_Hostess) is a self-taught chef who has a passion for hosting. In her culinary experiments and musings, she shows that beautiful, flavourful homemade dishes are within everyone’s reach... as long as quality ingredients are used to prepare it. Join her as she peruses the fabulous inventory of La Bottega, and provides tasty ideas for enjoying their finest products. 

-Follow me on Twitter! @Modern_Hostess