SRC: Nutella Brownies

nutella brownie sundae

I am almost ashamed to admit it, but I am new to the Nutella camp. Like only a couple weeks new. I swear I had tried it before. My impression then was indifferent. It wasn’t bad, but it wasn’t anything I would go crazy over. Let’s fast-forward to the present – I bought a small jar a couple weeks ago for a baking group assignment. I am not sure what has changed, but man that stuff is addicting!

My new obsession played in perfectly to my blog assignment for this month’s Secret Recipe Club. Erin, of Dinners, Dishes, and Desserts seems to have a similar obsession. She’s even made homemade Nutella, and I can’t say I blame her! Erin has a great blog and must be a woman after my own heart with her list of desserts. I think I could have made each of them, but there was no getting past these Nutella brownies.

nutella brownies
nutella brownie

Similar to Erin, my brownies ended up on the longer side of the bake time. Despite taking what seemed like a long time to bake, the brownies emerged soft and gooey in the middle with the perfect crispy edges. Erin describes them as super fudgy with lots of Nutella flavor and I would have to say that I agree. My husband would tell you that they made great ice cream sundaes, but I can vouch for them being delectable on their own too. Enjoy! 

(Printable Recipe)

Nutella Brownies
Adapted from Dinners, Dishes, and Desserts

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
1/4 tsp. salt
3/4 cup Nutella
2 Tbsp. cocoa powder
1/2 cup flour
1/2 cup chocolate chips

Preheat the oven to 350 degrees. Spray an 8-inch baking pan with non-stick spray.

Cream together butter and sugar in the bowl of a stand mixer until light and fluffy. Mix in the eggs, one at a time. Add vanilla and mix well. Add salt, cocoa powder, and Nutella and mix in slowly. Stir in flour and chocolate chips. Pour into the prepared baking dish. Bake 25-35 minutes (mine took the 35 minutes). The brownies will cut better once cool, but they make great ice cream sundaes while warm.

 

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SMS: Coconut Pecan Frosting on Brownie Bites

This week’s SMS was hosted by Eliana at A Chica Bakes and she chose Coconut Pecan Frosting. In case you are wondering, this is that wonderful ooey gooey frosting that is traditionally found on German chocolate cakes. Interestingly, the book doesn’t contain a German chocolate cake recipe, and for the first time since I’ve been a member, our weekly recipe mandated some creativity unless, of course, you wanted to make the frosting and just eat it with a spoon (and I briefly considered this…)

I knew that I really wanted to participate this week because I love most things coconut, but I had the worst mental block about how to use it. The only thing I could think of was German chocolate cake. Finally this afternoon, I called my mom, and we brainstormed for awhile. She thought that it should be served with something chocolate, so I finally settled on brownie bites. Not too different than chocolate cake but just different enough =) I ended up using Melissa’s brownie recipe that we made with the group back in July as I had great success with it back then.

As for the frosting, it was just as gooey and delicious as it should be. It really was a pretty simple recipe. The only thing I wondered about was how long I really should cook it until it looked “thickened.” I ended up cooking it until it coated my spoon, and it turned out great. I was a little disappointed in my brownies this time around. They rose up really high while they were cooking and had almost a little “air bubble” in them. They still taste great, so I just filled the air pocket with the frosting and called it good. Not sure why they raised up so much since they didn’t do that last time? 

A big thanks to Eliana for hosting this week! Be sure to stop by the SMS blogroll today to see everyone’s creations. I know I’m looking forward to see how everyone used their frosting! 


SMS: Chocolate Brownie Bites

This week’s SMS bake was hosted by Tiffany from A Spoonful of Laughter and a Heap of Love. Her pick was a classic one – chocolate walnut brownies. I promise that my original intent was to make this recipe as written. Melissa’s recipe is a simple one with only a handful of ingredients, but somehow I managed to go off on my own tangent. 

For various reasons including traveling for a wedding and baking in my mother’s kitchen, I ended up with chocolate brownie bites instead. Due to the ingredients we had on hand, I needed to halve the recipe and the only pan we had smaller than a 9×9 was the mini-muffin tin. Thus, the brownie bites were born.

I suppose all well-used cookbooks end up looking like this? Whoops… =)

Because I used a different pan, I decreased the heat to 325 degrees. My mini-brownies baked for about 12 minutes, but I checked them often at the end to make sure they weren’t over-baked. The end result? These little babies were good, and the fact that they were mini made them that much easier to pop in your mouth! The texture was definitely more fudgey than cakey which we like. My family definitely enjoyed them, and I can assure you that we will be making these again in both the mini and traditional form! Thanks for the great pick Tiffany!

Head over to the SMS blogroll if you want to check out how the other bakers’ brownies ended up!

Sweet & Simple Bakes: Snow-Flecked Brownies

This month’s recipe for Sweet & Simple Bakes was snow-flecked brownies. Thankfully, we didn’t have a lot of exams in the month of November, but if you’ve read my older posts, you know that the one infectious disease exam that we did have was quite a dousy! We had a “food day” at school the next day to celebrate being finished with the exam, and I brough these knowing they’d be the perfect post-exam treats.

I have made homemade brownies before, but I’ve always used cocoa powder for the chocolate flavor. Truthfully, I’m not much of a chocoholic – brownies are okay, but I don’t crave them like many others do. Because I’ve never made brownies this way, I was excited to see how these would turn out.

I was actually a little worried when I coverted the measurements for the recipe. 3 sticks of butter, 1-3/4 c. of sugar, and 13 oz. of chocolate, and 6 eggs went into this recipe! I’m guessing this may be because I’m used to making brownies in a 8×8 inch pan?? Despite my hesitation, the batter was seemingly correct, so I think the difference in amounts must be a combination of the pan size and the richness of the recipe.
I did try some of the brownies before I took them to school, and the flavor of the brownies was really good. Rich but good. Mine were a little bit too gooey, but I will take credit on this one for underbaking them a little bit. I was concerned with cooking them too long and went to far the other way. I would recommed baking a little longer than the 25 minutes since that is exactly when I took mine out. The middle of the pan was actually too gooey to make it to school, so I just cut the brownies (leaving the middle out) before I brought them along. It turned out okay because the hubby just ate the gooey part with some ice cream 🙂 Enjoy!
Snow-Flecked Brownies
8 oz. semi-sweet chocolate
5 oz. unsweetened chocolate
3 sticks unsalted butter, room temperature
1 Tbsp. vanilla extract
6 large eggs
1-3/4 c. sugar

1 tsp. salt
1-2/3 c. flour
1 pkg. white chocolate chips

Preheat the oven to 350 degrees F. Spray a 9×13 inch baking pan with non-stick spray.
Melt the butter and chocolate together in a large heavy based pan. Meanwhile, in a large bowl, beat the eggs together with the sugar and vanilla extract.
Allow the chocolate to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and the salt. Then, stir in the white chocolate chips. Beat to combine and pour the brownies into the prepared pan.

 
Bake for about 25 minutes or until the top begins to dry to a slightly paler brown speckle. Add or subtract baking time as needed, but remember that the brownies will continue to cook as they cool. Cut and serve. May sprinkle with powdered sugar if desired.