If you plan for an indulgence this weekend, let it be this. Nutella fudge brownies – probably the three sweetest words to come together. A couple of friends were coming over for dinner and I was still at work wondering what’d be for dessert. The original plan was to try out banana brownies. The supermarket didn’t have any, and so I picked up a small jar of Nutella. I mixed chocolate and Nutella for these brownies and halved the sugar content. It was still a tad too sweet for me. But everyone at home loved it. It was successfully and deliciously demolished!
You’ll need: An 8 inch square baking pan and parchment/butter paper
Yield: 6 large or 9 medium pieces
Ingredients:
Chocolate (dark or milk) – 1/2 cup cut into pieces
Nutella – 1/2 cup at room temperature (I know of people who refrigerate it)
Sugar – 1/3 cup (go a little less if you don’t like it too sweet)
Eggs – 2
Baking soda – 1/4 tsp
Salted butter – 1/4 cup
Vanilla – 1/2 tsp
Flour – 3/4 cup (1/2 cup if you want it more fudgy than cakey)
Salt – a pinch
Method:
Preheat oven at 200C for 15 mins.
Melt the chocolate over a double boiler (heat proof bowl placed over a pan of simmering water) with butter.
Once melted take it off the double boiler and add the Nutella to it. Mix well.
Add eggs one at a time and mix along with the vanilla and next, sugar.
Tip in the flour, baking powder and salt and gently fold it in the Nutella mixture.
Pour the batter into a parchment paper lined baking tray.
Pop it into the oven and reduce the temperature to 180C.
Bake for 20-22 mins. Check with a toothpick to see if the center has set but still fudgy. The toothpick should ideally have a few crumbs stuck to it.
Take it off the oven and let the brownie cool.
Slather it with some more Nutella if you’d like and garnish with crushed walnuts too.
I added some praline ice cream to make a sundae with the brownie!
