Friday, April 15, 2011

Ricardo's Nutella Brownies

If you never tried Nutella you are missing something...

Nutella is hazelnut spread and it is too good to keep in the house - in my house anyway - because it will be gone in a manner of a few days.

I buy some from time to time, but I try to buy the small jar and bake with it right away. That way, I won't have Nutella toast in the morning (which, by the way, is mmmmmmm good!).

Found this recipe by Ricardo. Ricardo is a French Canadian cook that has a daily cooking show in French and one weekly show in English on the Food Network in Canada.  I love his recipes!

ricardocuisine's nutella brownies

Nutella Brownies
1/2 cup unbleached all-purpose flour

1/4 teaspoon salt (didn't use salt as I used salted butter)
2 eggs
1 cup Nutella or other chocolate–hazelnut spread
1/2 cup brown sugar (used a little less)
1 teaspoon vanilla extract
1/2 cup melted unsalted butter, cooled slightly (used salted butter)

With the rack in the middle position, preheat the oven to 170°C (325°F). Line the bottom of a 20-cm (8-inch) square cake pan with parchment paper, letting the paper extend over two opposite sides. Butter the two other sides.
In a bowl, combine the flour and salt. Set aside.
In another bowl, beat the eggs, hazelnut spread, brown sugar and vanilla extract with an electric mixer until smooth, about 2 minutes. With the mixer on low speed, add the flour mixture, alternating with the melted butter.
Scrape the batter into the cake pan. Bake until a toothpick inserted in the centre comes out with a few crumbs attached (not completely clean), 35 to 40 minutes (Baked them about 10 more minutes as they didn't seem firm enough).
Cool in the pan for about 2 hours. Unmould and cut into squares.
Serve warm or at room temperature.


Leilani said...

We couldn't live without Nutella in this house! If we could eat it with everything... we would!
Have you tried Nutella hot chocolate? Mmmmmm so good!

Captured by Kim Orgar said...

We haven't tried Nutella at out house ... but after seeing this post that will change. Mmmm!!!

Nicki said...

I knew I was forgetting something at the store. I have to try this recipe.

Anonymous said...

My wife loves nutella so after finding the recipe(yesterday) I emailed it to her - she made them yesterday too and they are delicious. They came out moist on the inside and ever so brownie like on tge outside She made one addition and added crushed hazelnuts to the batch. Thanks for the recipe!!!

Jazzy said...

I literally just finished making these. They came out moist, soft and last but not least delicious. My husband loved them! I love love love Nutella and although these didn't completely taste like Nutella it did have a hint of it. So what more could I expect. I cut them in squares, poured chocolate syrup on them and topped it off with vanilla ice cream. Absolutely devine!

Anonymous said...

I loved them, my kids loved them, and so did my office! Thanks!

Ashley's Cooking Adventures said...

I'll be making these tomorrow! :) I bet they are awesome with some vanilla ice cream!

Janice said...

I have a 'homestyle' 39% vegetable oil butter... Is this the same as the salted butter you mention using in the place of unsalted butter? Should I use less salt if using this one?

Reds said...

Janice, not sure - in Canada we have three kinds of butter - salted, unsalted and demi-salted. I would look at the ingredients of your butter and if there is no salt - would add it then. Hope this helps!

Janice said...

Hello again! So I made these today and wooah. First of all, concerning the butter/salt issue I brought up before: I consulted a friend, a culinary student and she told me I should discard the salt completely. I did just a small pinch. Now, on to the results....

Honestly, I am not a brownie person. I love the fluffiness and softness of a cake too much. I don't really care for chewy or fudgyness; I made these for the guy I'm dating but of course I had to try 'em. And they were really good. I liked the moistness of them and that they weren't as fudgy/chewy.

They guy I made these for however loved them. He said they were very moist and almost cakey. That the thin crust on top was perfect. Again, I made these for him and if he hadn't been as full as he was, he would've finished the whole thing. There are only 2 pieces left, by the way. He'll have those tomorrow for breakfast.

All in all, the recipe is a keeper.

Kimberly Shaffer said...

Do you think I could throw the mix in the crockpot to cook?