Triple Chocolate Nutella Brownies

Triple Chocolate Nutella Brownies
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Recipe by: Megann's Kitchen
megannskitchen.blogspot.com.au
Average: 4 (14 votes)
521 Collected
Difficulty
Easy
Category
Cuisine
Prep:  15 mins
Cook:  25-30 mins
Serves:  24
:: 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

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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.

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