I can’t think of a better way to celebrate a party AND Friday, than these brownies. Happy beginning of the weekend, everyone!
These brownies are a Nutella filled take on my Seriously Fudgy Brownies which many, many people have loved 🙂 They are richer than I ever dreamed, moister than I thought possible and so decadent, they are a bit too much even if it’s Friday.
Hah. As if.
The most bizarre thing about these brownies is that the flavour of the Nutella is barely there. Just barely. The overpowering taste is still all the dark chocolate that goes into it. But the Nutella adds all the wonderful fudginess you see here. It reminded me of the magic of peanut butter in these brownies.
We ate one warm off the baking tray. And collectively went mmmmmmmmmmmmmm. In my head, I went OHMYGODOHMYGODOHMYGOD. But I didn’t want to wake the neighbours.
I altered the recipe a bit to make room for Nutella, reduced the flour and eliminated the baking powder altogether. I’ve found that baking powder tends to create unnecessarily high brownies which could turn cakey. All of these changes ensured the softest, fudgiest brownies ever.
I need to count how many times I’ve used the word ‘fudgy’ in this post.
I have no words. Please make these. Please.
What you’ll need:
6 tbsps unsalted butter (or salted but omit the pinch of salt that comes later)
170 gms roughly chopped dark chocolate
4 heaped tbsps Nutella (Any more and you’ll need to reduce the chocolate. Be prepared for the dominating flavour to NOT be the Nutella)
1/4 cup cocoa powder
1/2 cup flour (I took a tad less than 3/4th to ensure fudgyness)
1/4 tsp salt
1/2 cup castor sugar
1 and 1/2 tsps vanilla essence
What to do:
1. In a bowl placed over a pot of simmering water, melt the butter, Nutella, chocolate and cocoa until you have a thick, smooth mixture. It might get slightly gritty as it cools because of the Nutella.
2. Preheat the oven to 175 C. Grease a square/rectangular baking pan and set aside. I lined the dish with butter paper this time to lift the brownies out and cut them easily. If you do this, grease the paper itself too.
3. Sieve the flour and salt, if using in a bowl and set aside.
4. Beat the eggs, sugar and vanilla in a large bowl till pale.
5. Add the cooled chocolate mixture to the egg mixture and beat again till combined.
6. Finally add the flour mixture and blend the whole batter well.
7. Pour into the prepared dish, even the top with a rubber spatula and bake for about 35 to 40 minutes. A toothpick inserted into the sides and center should come up with moist crumbs, but no wet batter. If the brownies appear a bit gooey, that’s ok. It’s all that Nutella 🙂
P.S. Added on May 24: The morning after I made these brownies and finished shooting them, I noticed that when I broke one apart to take a bite, there were thin threads of sugar between the two bits. This didn’t happen when I first cut into them. Any ideas on why this could have happened? They tasted just as good, but I wanted to know if there was something I could do to ensure it doesn’t happen again.