BEST NUTELLA BROWNIES
Make and share this Best Nutella Brownies recipe from Food.com.
Provided by Boomette
Categories Bar Cookie
Time 1h
Yield 16 brownies
Number Of Ingredients 7
Steps:
- Put rack in center of the oven. Preheat oven at 325°F Put parchment paper in the bottom of a 9 inch square pan (but taking care to let exceed a strip of parchment paper on each side (2 sides) and butter the two other sides). Sorry for this sentence, I had so much trouble translating it LOL.
- In a bowl, mix flour and salt. Set aside.
- In another bowl, with an electric mixer, beat eggs, nutella, brown sugar and vanilla until the mixture is creamy and homogeneous, about 2 minutes. At low speed, add dry ingredients alternating with melted butter.
- Spread in the pan. Cook 35 to 40 minutes or until a toothpick inserted in the center of cake comes out with lumps and not completely clean.
- Let cool in the pan about 2 hours. Remove from pan and cut in squares.
NUTELLA® BROWNIES
These moist, fudgy brownies started out as an impromptu experiment when I realized too late I was out of baking chocolate. Now it's one of my favorite brownie recipes! The Nutella® and Frangelico® give them a distinctly nutty flavor without interrupting the smooth texture. I love these brownies with cold milk or hot coffee.
Provided by rmazzara
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 2h40m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper.
- Melt butter, hazelnut liqueur, and chocolate-hazelnut spread together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. Remove saucepan from heat and cool slightly.
- Whisk flour, cocoa powder, and salt together in a bowl.
- Beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips, if using. Pour batter into the prepared pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool brownies in pan for at least 2 hours before cutting.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 27.8 g, Cholesterol 38.5 mg, Fat 9.5 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 5.1 g, Sodium 92.6 mg, Sugar 19.5 g
NUTELLA COFFEE BROWNIES
Make and share this Nutella Coffee Brownies recipe from Food.com.
Provided by vintagenovelty
Categories Bar Cookie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 degrees Celsius Line a 9-inch square baking tin with parchment paper, with an extra 1cm on the sides.
- Melt the butter and unsweetened chocolate together over a pan of simmering water. Stir until smooth and combined; leave to cool for 5 minutes.
- Meanwhile, sift the flour, baking powder and cocoa powder together.
- Whisk the eggs and coffee into the chocolate mixture. Add the flour mixture and sugar; stir well to combine.
- Pour the batter into prepared pan. Swirl the Nutella into the brownies and bake for around 25 minutes. You'll want these to be fudgy and a little under-cooked when removed from the oven, but when they cool and firm up they're really good!
- Alternatively, bake for 30 minutes for a cake-like texture.
Nutrition Facts : Calories 296.3, Fat 17.1, SaturatedFat 8.7, Cholesterol 84.2, Sodium 40, Carbohydrate 33.4, Fiber 1.5, Sugar 23.6, Protein 3.8
NUTELLA® GANACHE BROWNIES
Next time you need a party dessert or just want to pamper someone special (you're special, by the way), this is your recipe. Betty's perfect brownies get topped with a glossy ganache and pretty sprinkle of toasted hazelnut for an impressive look that also hints at the secret ingredient: Nutella™! This delectable chocolate-hazelnut spread gets added to the ganache-a fudgy frosting made of chocolate and heavy cream-giving it extra chocolaty flavor, hint of nuttiness, and a lot of ooey-gooey texture. This simple ganache is made in the microwave, so it's extra quick, and Betty's brownies start with a mix, which means this spectacular dessert is actually super easy-only 15 minutes of hands-on time required!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
- In medium microwavable bowl, microwave hazelnut spread, chocolate chips and whipping cream uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments, stirring after each, until smooth. Pour hazelnut mixture over baked brownie; spread over top. Sprinkle nuts over top. Refrigerate uncovered about 2 hours or until hazelnut mixture is set. Store loosely covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Brownie, Sodium 100 mg, Sugar 23 g, TransFat 0 g
3-INGREDIENT NUTELLA BROWNIES
Steps:
- Preheat oven to 350°F. Lightly spray an 8x8" baking dish with nonstick cooking spray.
- Beat eggs on low speed in the bowl of a stand mixer fitted with the paddle attachment until combined. Add chocolate-hazelnut spread and beat until smooth. Add flour and salt and beat, scraping down sides of bowl as needed, until combined.
- Pour into prepared dish; smooth surface with a spatula. Bake brownies until a toothpick inserted into the center comes out clean, 25-30 minutes. Let cool, then cut into 9 pieces and serve.
COCONUT NUTELLA BROWNIES
My parents were coming over for dinner, and I wanted a fast go-to brownie. My mom loves coconut and chocolate, so I thought these Nutella brownies would be the perfect treat. -Danielle Lee, West Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat butter, sugar and Nutella until blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flours and cocoa; gradually beat into butter mixture, mixing well. Fold in coconut and oats. Spread into a greased 13x9-in. baking pan., Bake until a toothpick comes out with moist crumbs (do not overbake), 22-25 minutes. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 186 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 50mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 4g fiber), Protein 4g protein.
FUDGY NUTELLA BROWNIES
Generous swirls of chocolate-hazelnut spread put these super decadent brownies straight over the top. Take care to fold the flour in gently and bake them until they are just set for the richest, fudgiest texture.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 45m
Yield One 8x8-inch pan
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter and line an 8x8-inch baking dish with parchment paper.
- Combine the chopped chocolate and butter in a heat-safe bowl set over a pan of simmering water. Stir the mixture occasionally until melted. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine 3/4 cup/222 grams chocolate-hazelnut spread, sugar and eggs. Mix on medium-high for 5 minutes, scraping down the bowl a couple of times. Add espresso powder and vanilla and mix briefly to combine.
- Turn the mixer to low and stream in the chocolate-butter mixture. Mix until well combined, then fold in the flour and salt.
- Pour the mixture into the prepared pan, spread evenly with a knife or offset spatula and spoon several dollops of the remaining 1/4 cup/74 grams chocolate-hazelnut spread evenly over the top. Use a toothpick or skewer to swirl the spread and brownie batter a few times, leaving big streaks of the spread on the surface.
- Bake the brownies for 25 to 30 minutes, or until just set in the middle. A toothpick inserted into the center should pull out some moist crumbs.
NUTELLA®-STUFFED BROWNIES
Rich, chocolaty, fudgy, ooey-gooey brownies your entire family is guaranteed to love.
Provided by Meagan Siddiqui
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 5h18m
Yield 16
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper. Place tablespoon-sized mounds of chocolate-hazelnut spread on the parchment paper. Freeze completely, 2 to 3 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch-square baking pan with cooking spray.
- Combine butter and chocolate chips in a saucepan over medium heat. Cook and stir until mixture is completely melted, 3 to 5 minutes.
- Pour chocolate mixture into a bowl and let cool for 5 minutes. Add sugar; mix until dissolved. Add eggs 1 at a time, mixing fully after each addition. Add cream, vanilla extract, baking powder, and salt; mix well. Add flour by spoonfuls, mixing fully after each addition. Pour half the batter into the prepared baking pan. Arrange frozen chocolate-hazelnut mounds on top; cover with remaining batter.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Slide a spatula around edges to release sides and let pan cool fully on a rack or countertop, at least 30 minutes. Cover with plastic wrap and refrigerate until set, about 2 hours. Cut into squares.
Nutrition Facts : Calories 499.1 calories, Carbohydrate 44.2 g, Cholesterol 93.5 mg, Fat 34.9 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 15.1 g, Sodium 105.3 mg, Sugar 31.7 g
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