Triple Chocolate Nutella Brownies
Prep:  15 mins
Cook:  25-30 mins
Serves:  24
Average: 3.9 (17 votes)
Difficulty:
Cuisine:
Saved:
American
522
Recipe by: Megann's Kitchen
:: For some reason, I have always felt a special connection to brownies. It’s as if every time I make the soft & fudgy chocolaty delight, it somehow makes me a little bit more American - making me closer to my mother's Southern Kentucky roots - follow onto Megann's Kitchen site
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Triple Chocolate Nutella Brownies
Ingredients:
Triple Chocolate Nutella Brownies
Easy Salted Caramel Sauce (optional)
Method:
Triple Chocolate Nutella Brownies
  1. Preheat oven to 180°C. Prepare an 18cm sharp edged square cake tin by greasing & lining with parchment paper.
  2. Place the chocolate & butter in a heatproof bowl. Position the bowl over a saucepan containing water (creating a double boiler) on the stovetop over low heat, stirring until mixture is smooth. Remove from the heat & set aside to cool slightly.
  3. Meanwhile, combine the sugar, eggs, cocoa & flour in a mixing bowl & stir until just combined. Add the melted chocolate mixture, stir, then add the Nutella, white & dark chocolate chunks & mix well. Pour the mixture into prepared tin.
  4. Bake for 25-30 minutes; keep in mind that they are meant to be soft & fudgy in the middle. Cool completely in the tin then place into the fridge to set.
Tips & Hints:
  • Megann's Kitchen Notes :: You can add/swap the brownie features to create your own individual brownies, these might include- 100g toasted hazelnuts, 100g macadamias, 100g craisins, 100g broken Marie biscuits, etc. Just make sure your “features” total 200 grams. Use your imagination as the list is endless! :: To eat: Cold Brownies straight from the fridge in Summer or warmed slightly in the microwave... ah-mazing!
Easy Salted Caramel Sauce (optional)
  1. Gently melt the butter in a saucepan over low heat. Add the brown sugar & stir until sugar has just melted. Add the vanilla bean paste & carefully add the cream in small amounts so that the sugar doesn’t seize. Add sea salt to taste.
  2. Set aside in the saucepan until serving time.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.