When I went to the grocery store after settling into my new apartment in Lausanne, Nutella was one of the first things to make it into my basket. Sine I’m saving to travel and waiting for my scholarship money to come through, baking ingredients and equipment don’t factor into my budget. But Nutella counts as an essential, right?
During the holidays, a friend of mine received one of the most awesome presents: a 5kg jar of Nutella. Who knew such a thing existed? When faced with such a massive amount of Nutella, she figured hosting a Nutella party was the way to go. The delicious chocolate hazelnut spread served as a filling in crèpes, a fondue to dip fruits in, and in it’s natural state licked off a spoon. I of course couldn’t resist using it as the main ingredient in some kind of baked good.
This simple recipe by fellow Québécois and ITHQ graduate Ricardo puts a twist on regular brownies. The Nutella adds that rich nutty flavour. The buttery brownies are very chewy and have a beautiful crackly surface.
Recipe adapted from Ricardo
Yields 9 portions
1/2 cup unbleached all-purpose flour
1/4 teaspoon salt
1 cup Nutella
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup melted unsalted butter, cooled slightly
1) Preheat the oven to 325F.
2) Butter an 8-inch square pan and line it with parchment paper.
3) Whisk the flour and salt together in a bowl and set aside.
4) In the bowl of a stand mixer, beat the eggs, Nutella, brown sugar and vanilla extract until smooth.
5) Lower the speed of the mixer and add the flour mixture, alternating with the melted butter.
6) Pour the batter into the prepared pan. Bake until a toothpick inserted in the centre comes out with a few crumbs attached, 35 to 40 minutes.
7) Let the brownies cool in the pan for about 2 hours.
Serve warm or at room temperature.