Have you ever wished you could just hold a piece of Nutella in your hands and bite it instead of that awkward licking it off a spoon thing? Well, here’s the answer to those prayers and all you need is a bowl, a spoon and five ingredients. Oh and something to bake the brownies in.
Nutella brownie recipes have been floating around for a while but after a few run ins with recipes that consumed a jar or more of Nutella and had minimal Nutella taste I was very hesitant to try them. One day I succumbed, but not after making some alterations. First of all, I didn’t see the point in additional butter, second of all a little leavening never hurt anything and third of all Nutella is so sweet that some coarse salt is almost a must have. The result is what I had hoped it would be.
The best part? Because they are so gooey they don’t dry out making them a great make ahead dessert for the holiday season!
So without any further ado I present to you these incredibly gooey undeniably Nutella-y brownies.
This is probably not entirely normal behavior – by which I mean I know I am about to sound a little wacko – but, I sometimes hide treats from myself. That is why I can’t actually find the more than half jar of Nutella that I know is somewhere in my compact kitchen. I really looked, but apparently I was much more motivated when I was hiding it than looking for it. Perhaps this is one of those acts of divine mercy or something because if I were to find that jar it would not be half full for very long.
I recently made this Nutella pound cake for the dozenth time to take to a friends house except this time I reduced the sugar by a quarter cup and more than halved the Nutella. I definitely would not reduce the sugar again as it impacted the texture of the cake. This previous attempt I used less Nutella, but I can’t say I have ever been able to use an entire jar. My happy spot is somewhere between half and three quarter. The cake is definitely a little on the sweet side which is why you should not have it for breakfast like I did yesterday. Learn from my mistakes people!
The cake tastes best when I remove it from the pan, wrap it thoroughly in foil and let it be for a few hours. If you plan to serve it to guests then make sure it is stored out of reach of your husband and two year old both of whom are equally capable to tearing off random chunks. I take it as a compliment 🙂