Last night, I set out to make my go-to brownie recipe from a wonderful cookbook all about brownies. Because I was missing certain ingredients and cooking supplies that the recipe called for, I ended up making something pretty different. These brownies turned out so chocolatey and delicious that I must share the recipe with the internet world.
These brownies are fudgy in the middle, a little crispy on the outside, super duper chocolatey, and they have a nice hint of Nutella to add some extra creaminess, nuttiness, and deliciousness.
Note: Nutella doesn’t pay me to write these recipes. In fact, I used off-brand Nutella for this batch.
I’m writing this up as I munch on more brownies and trust me, they’re dope.
Here’s the recipe:
(Started with this recipe from Linda Collister’s book, Brownies)
- 4.5 oz semisweet chocolate (broken into bits)
- 9 tablespoons butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2/3 cup whole wheat pastry flour (or try using 1/3 whole wheat flour and 2/3 white flour)
- 4 tablespoons unsweetened cocoa powder
- 3/4 cups chocolate chips or roughly chopped semisweet chocolate
- 1/2 cup Nutella
- Preheat oven to 350 degrees. Grease a 9 inch round cake pan and line the bottom with parchment paper.
- Heat 4.5 oz chocolate and butter over double boiler until melted. Make sure to stir frequently so that it does not burn or stick to the bowl. Set aside to cool briefly.
- In a medium mixing bowl, whisk sugar, eggs, and vanilla together until they are light and fluffy. Add melted chocolate/butter and stir until well combined.
- In a separate bowl, sift together (or mix thoroughly) the flour and cocoa powder. Then stir into the wet mixture until they are well combined. Do not over stir. Add the chocolate chips and stir until they’re mixed in evenly.
- Pour 1/2 of the batter into the pan and spread it out. Top with 1/4 cup of Nutella and spread evenly. Then pour the rest of the batter on top, spread it around, and add the remaining Nutella. Feel free to make a fun swirl with the Nutella if you feel so inclined.
Bake brownies for 25-30 minutes, or until a toothpick comes out reasonably clean when you stick it near the center. Leave to cool for 5-10 minutes.
Eat warm and with a glass of milk or scoop of ice cream. Store leftovers in an airtight container for up to 5 days.
Some selfies with me and the brownies: