Bakey Bakey: Nutella Brownies
Is this real life? I find myself asking Greg that after any number of silly incidents or hopeless statements made by the younger generations these days (some absorbed from their parents that have issues but what-the-who). This time I quote David because I just woke up from a Nyquil-induced haze (that I sadly could’ve kept sleeping through) but the light came on (faintly) and I ran to the computer to write a post. I sat down, feeling the worst in a few days, thought that I was going to call it a sick day and not provide a recipe, rant, story, dilemma, whatever you’d like to call it. But then I remembered that I have a simple recipe (that I missed posting on World Nutella Day on the 5th) so I really should pass it around for the whole class-consider it my valentine to you.
They are brownies- again. I posted the Andes mint brownie recipe the other day and yes, it was a brownie kind of week the last 2 weeks. I’d heard that putting Nutella into a brownie batter actually takes away from the hazelnut taste when it bakes but I still think this recipe had the flavor of the spread. If you want more Nutella taste, add it as a topping when it comes out of the oven and allow it to cool. I didn’t do that. The original recipe is from bakebakbake at livejournal but I adjusted the amount of Nutella for that little issue above. If you don’t want to make anything, buy some pretzels and the spread, dip and enjoy your Valentine’s Day. I love that snack!
8 tbsp butter (1 stick)
½ cup cocoa
¾ cup sugar
¾ cup Nutella
2 oz. chocolate (dark works well)-optional
½ cup flour
½ tsp salt
Preheat the oven to 350. Grease an 8×8 inch pan.
Melt the butter in a saucepan over low heat, then add the cocoa and whisk together. When it’s smooth, add the sugar, Nutella and optional chocolate. Whisk in the eggs. Sift the flour and salt together in a separate bowl. Add the flour mixture to the wet ingredients and fold together. Pour into the greased pan. Bake for 20 to 25 minutes. Cool and slice.