Nutella Brownies

Take a deep dive into chocolate. Not only do these have chocolate but they also have Nutella. Why is it with just the mention of Nutella, your mouth automatically waters. As much as I hate to admit, it really isn't the highest quality of chocolate, but there is something about it.

Nutella Brownies (Adapted from Handle the Heat)

1 c semisweet chocolate chips
4 oz bittersweet chocolate, chopped
12 T butter, cut into pieces
1 c Nutella
1 1/4 c sugar
3 eggs
1 t vanilla
1 t Frangelica
3/4 c flour
1/4 c cocoa powder
1/2 t salt

Line a 8x8 pan with foil. Set aside. In a large bowl, combine chocolate chips, bittersweet chocolate, and butter. Microwave in 15 second bursts until melted. Stirring until mixture is smooth. Stir in Nutella and set aside to slightly cool.

In a large bowl beat eggs and sugar until light and thick (about 3 minutes). Beat in vanilla and Frangelica. Stir in chocolate mixture. Gently fold in flour, cocoa, and salt. Pour into pan and bake at 350 for about 35-40 minutes until toothpick inserted comes out with moist crumbs. Do not overbake. Cool and cut into 16 pieces.

The original recipe added an egg yolk. You know my feelings on having those pesky egg whites left over. I left out the yolk and these were moist, risen, and rich enough without the additional yolk. Do not think about making these without the Frangelica (or other hazelnut liqueur). The Nutella flavor gets a little lost but the Frangelica revives it.

Comments

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los...

Mensa Member?

I think Mickey is a member of Mensa. We heard him last night but could not determine where he was in the kitchen (or should I say the Sous Chef could not locate him - I certainly was not looking). He had been lurking in the toaster cabinet the night before and averted the glue trap. This is absolute torture. Still no cooking going on.

Nectarine Salsa (or is it Seltzer*)

Now that the tomatoes are in full swing, it's time to make salsa. This is a good alternative to plain tomato salsa. I like this salsa a little more on the sweet side so you might want to use less sugar. The Sous Chef says he would like it with a little bit of heat. Either way it's still delicious. Nectarine Salsa 2 nectarines 2 T sugar 2 tomatoes 1 shallot Salt Peel nectarines and tomatoes If you don't have this handy-dandy peeler , I recommend you get one. Otherwise you will have to drop the nectarines and tomatoes in boiling water for a few seconds. Immediately put them in an ice-water bath. They should then slide out of their skins. Do a large dice on the nectarines and place in a bowl. Sprinkle sugar on the nectarines and allow the fruit to macerate for a few minutes. Meanwhile slice the top of the tomato off and gently squeeze out some of the seeds. Large dice the tomatoes. Finely chop the shallots. Add the tomatoes and shallot to the nectarine...

Chocolate-It's What's for Dinner

Search This Blog