We have a bit of a civil war going on in our house. It’s the Nutella lovers versus the Nutella haters. I, because I am awesome and always right, love Nutella. Lucy, because she is a mini-me and equally awesome, loves Nutella.
Dave, human garbage disposal, will eat pretty much anything EXCEPT Nutella (I blame his formative years being spent in Europe, where they use this stuff like butter). Charlie is the tie breaker. She’s a baby who can’t eat Nutella yet. So she defaults into Dave’s category (although I’m very optimistic that she’ll turn the tables once she is older) .
Two for, two against. They say a house divided against itself cannot stand. But since I am the baker, I dictate what sweets emerge from the oven. And this weekend, it was Nutella brownies.
If you don’t know what Nutella is,
you’ve been living under a rock let me explain: it’s a creamy, chocolatey spread made from hazelnuts and cocoa. Think of it as chocolate-flavored peanut butter with a slightly nutty taste. Most grocers carry it on the peanut butter aisle.
To make these brownies, you’ll also need some vanilla extract, sugar, flour, baking soda, salt, butter, eggs, hazelnuts and chocolate chips.
What is there not to love about Nutella? It’s creamy. It’s chocolatey. It can be spread on bread or swirled into yogurt, dolloped on ice cream or dipped with a graham cracker.
I found hazelnuts on my grocer’s bulk foods aisle and they were pretty inexpensive. We’ll use them later to top these gorgeous brownies. It gives them a nice crunch and makes them purdy.
Begin by melting together the butter and sugar together with a few tablespoons of water. Stir often.
Just as it begins to boil, remove from heat. We don’t want scorched butter on our hands.
Stir in the Nutella…
…and beat in the eggs one at a time. Add the vanilla, too.
Whisk in the flour, baking soda and salt until smooth.
Fold in the chocolate chips.
Have a tiny helper grease a baking pan for you. Sure, you have to wash butter hands afterwards, but look how much fun she’s having!
Spread the batter into the greased pan.
Chop the hazelnuts and sprinkle them on top.
Bake for 30-35 minutes in a 325F oven. A toothpick inserted in the center should come out clean (just make sure you’re poking the batter and not a melted chocolate chip—give the toothpick a little taste to make sure. Over-baking these puppies is not allowed).
Here’s the kicker: let cool completely before cutting. The chocolate chips will solidify and the brownies will become denser and more fudgy as they cool. Trust me, it’s worth it.
See? Told you.
The bittersweet chocolate chips add a perfect contrast to the richness of the batter, and the nuts on top give a nice crunch. These little squares disappear fast.
For the moment in our house it seems the Nutella lovers are winning. Poor Dave. He never stood a chance. But as they say, to the victor go the (nutty, chocolatey) spoils.
Nutella Brownies printable deliciousness
It’s torture to let these brownies cool completely before eating, but you’ll be rewarded handsomely if you can stand it (as they cool, they become more fudgy and the chocolate chips solidify). Makes one 9″x9″ pan of brownies.
- 1/3 c butter
- 3/4 c sugar
- 2 tbsp water
- 3/4 c Nutella
- 2 eggs
- 1 tsp vanilla extract
- 3/4 c flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c bittersweet chocolate chips (I like Ghiradelli 60% chips)
- 1/3 c hazelnuts