Nutella is that one thing that can satisfy everyone. It is one of the most versatile foods ever – it can be eaten on its own, or dolloped into any recipe to inject a bust of hazelnutty goodnes. And of course, it is that one thing that you know you’ll want to have when you wake up every morning. Nutella or Peanut Butter? I say Peanut Butter, but Elisa says Nutella. You see, Nutella is awesome nevertheless, so thick and chocolaty – who could resist? 🙂 Well, if you haven’t realised, it has been a good 7+ months since we last posted a recipe featuring Nutella – Nutella Muffins. Looking back, it’s definitely quite shocking since we love Nutella so much! So here’s another one to prevent everyone from experiencing withdrawal symptoms due to a lack of Nutella!
You see, Nutella is an ESSENTIAL ingredient in everyone’s life. For more information on Nutella and the many ways in which it can be consumed (we are ardent fans of the FINGER METHOD), do visit this website which provides a comprehensive guide to all things Nutella! 🙂
Well, we’re sure that you have eaten Nutella in numerous forms, but have you ever eaten a Nutella Brownie? We have eaten so many different kinds of brownies (peanut butter, cream cheese, molten…) and we love Nutella so the 2 MUST go together! Even if brownies themselves are rich and chocolaty enough, everything with Nutella in it MUST be good, right? Right? *fingers crossed*
Adapted from I Adore Food
Yields an 8-inch square cake pan (we used a 9-inch circular springform pan, which worked perfectly)
1/2 cup All-purpose flour
1/4 tsp salt
1 cup Nutella
1/2 cup brown sugar
1 tsp vanilla extract
1/2 cup melted unsalted butter
Preheat the oven to 170°C and make sure the grill is in the middle of the oven. Line the bottom of a 8 inch square cake pan with parchment paper, letting the paper extend over two opposite sides. Butter the two other sides.
Combine the flour and salt in a medium bowl and set aside.
In another bowl, beat the eggs, hazelnut spread, brown sugar and vanilla extract with an electric mixer until smooth, about 2 minutes. With the mixer on low speed, add the flour mixture, alternating with the melted butter.
Scrape the batter into the cake pan. Bake until a toothpick inserted in the centre comes out with a few crumbs attached (not completely clean), 35 to 40 minutes.
Cool in the pan for about 2 hours.
Serve warm or at room temperature.