The Ultimate Nutella Brownie Recipe
Glen makes The Ultimate Nutella Brownie Recipe - This brownie recipe has it all - a chewy fudgy texture, amped up chocolate and Nutella flavour, and it's easy to make!
Ingredients:
170g (12 Tbsp) unsalted butter
225g (8 ounces) semi-sweet chocolate
150g (½ cup) Nutella
100g (¾ cup) all-purpose flour
25g (¼ cup) unsweetened cocoa powder
1 mL (¼ tsp) salt
3 large eggs
125g granulated sugar
125g brown sugar
10 mL (2 tsp) pure vanilla extract
10 mL (2 tsp) hazelnut extract (Frangelico)
Method:
Preheat the oven to 180ºC (350°F).
Prep an 9x9" baking pan with a parchment sling.
In a microwave-safe bowl, combine the butter, chocolate, and Nutella.
Stir together the flour, cocoa, and salt.
Heat in the microwave for 1 minute then stir.
Continue in 30-second increments, stirring between each, until the mixture is barely melted.
Whisk the eggs and sugars until thick and frothy.
Whisk in the vanilla, and hazelnut extracts.
Stir in the cooled chocolate mixture.
Add the flour mixture, stirring to combine.
Pour the batter into the prepared baking pan.
Bake until a tester comes out with moist crumbs still attached, 35 to 40 minutes.
Glen makes The Ultimate Nutella Brownie Recipe - This brownie recipe has it all - a chewy fudgy texture, amped up chocolate and Nutella flavour, and it's easy to make!
Ingredients:
170g (12 Tbsp) unsalted butter
225g (8 ounces) semi-sweet chocolate
150g (½ cup) Nutella
100g (¾ cup) all-purpose flour
25g (¼ cup) unsweetened cocoa powder
1 mL (¼ tsp) salt
3 large eggs
125g granulated sugar
125g brown sugar
10 mL (2 tsp) pure vanilla extract
10 mL (2 tsp) hazelnut extract (Frangelico)
Method:
Preheat the oven to 180ºC (350°F).
Prep an 9x9" baking pan with a parchment sling.
In a microwave-safe bowl, combine the butter, chocolate, and Nutella.
Stir together the flour, cocoa, and salt.
Heat in the microwave for 1 minute then stir.
Continue in 30-second increments, stirring between each, until the mixture is barely melted.
Whisk the eggs and sugars until thick and frothy.
Whisk in the vanilla, and hazelnut extracts.
Stir in the cooled chocolate mixture.
Add the flour mixture, stirring to combine.
Pour the batter into the prepared baking pan.
Bake until a tester comes out with moist crumbs still attached, 35 to 40 minutes.
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Lifestyle