Did you know that we have been pronouncing Nutella wrong, its read as “new-tell-uh”, not “nut-ella”.
Nutella is, , the most loved hazelnut-chocolate spread in the Philippines. I still prefer my usual peanut butter and wheat bread, although most of the people I know prefer Nutella. Our team thought of doing something different with the famous spread.
Our recipe for today is a basic brownie with Nutella in it (Yummy!).
We took consideration of the chocolate, fat, and sugar content of the spread to balance the flavor of the brownies. This is a fudgie brownie without any leavener, to prevent it from becoming too cakey.
We tried making a brownie by incorporating our local award-winning chocolate Malagos with Nutella. After which through different test and trials, we can say that we manage to make it delectable.
Tip: If you want a fudgier and stickier brownies, add 100g. chopped bittersweet chocolate on top of the brownie batter just before baking.
So here’s the recipe and tell us what you think. Comment below for suggestions and feedback.
Nutella Brownies (revised)
Yield: 9 big pcs. or 16 small pcs. (8×8 inch square pan)
6 Tbsp. Unsalted Butter
90g. Dark Chocolate, chopped
1/2c. Brown Sugar
2 pcs. Large Eggs
1/8 tsp. Salt
3/4 cups All Purpose Flour
1/2 cup Nutella
- Preheat oven at 350°F/180°C.
- Boil a half filled pot of water for a Bain Marie (double boiler).
- In a stainless bowl, bigger than your pot, add butter and chocolate. Place it on top of the water pot. Lower the heat then let the chocolate and butter melt slowly. Mix it with a rubber spatula.
- After the chocolate has melted, add brown sugar. Fold until it is well incorporated.
- Add one egg at a time and fold it again with a spatula. DO NOT MIX. We don’t want to aerate the eggs that can leaven our brownie.
- Sift flour and salt over the brownie mixture then add Nutella. Fold again until it well incorporated. DO NOT OVERMIX or OVERWORK. Gluten will develop and will make your brownie tough. Set aside.
- Brush your baking tin with butter and line with parchment paper. Or what I do, I dust my tin with flour to have a thin coating.
- Pour over batter into the tin. Spread the mixture with a spatula to even it out.
- Place it in the middle rack and bake it for 25-30 mins.
- After baking, take out the pan and let it cool on a wire rack for atleast 15 mins, before unmolding.
Note: Before cutting, dip the blade of your knife in warm water then cut throught the cake. Then wipe the blade with paper towel and dip again to have a smooth sides and the brownie won’t stick to the knife.