Nutella Brownies

I eat Nutella by the spoonful.  With peanut butter sometimes too.  It’s therapeutic.  Plus, the large containers are sold in sets of two at Costco, so I figure, why not?

There has been lots going on here lately.  I’ll give you a quick run down:

1. Chip started eating rice cereal.  I cried the first time. And I keep saying “No, stay a baby forever!!!!”  No one around here listens to me.

2. The Rapture was going to happen.  It didn’t. No surprise.  I’m a theologian so I have my own thoughts on the reasoning, and it’s not because it was a mathematical error or that it’s actually happening in October.

3. Dax Shephard, my doppleganger, tweeted me.  YES, he did.  TWICE.

Here’s proof.

4. I dropped our ipad and cracked it.

5. We got it fixed

6. I ate 7 Nutella Brownies in two days.  One sitting I ate 5, and the day before I ate 2.

So have at it.  Clearly, these brownies are good for any occasion.

Recipe adapted from the back of my C&H Brown Sugar bag and inspired by Julia Mestas

Nutella Brownies

Ingredients:

1 cup packed dark brown sugar

1/2 cup butter, softened

2 eggs

1/3 cup and 1 tablespoon dark coco powder (I used Hershey's Special Dark)

1/2 cup all purpose flour

3 heaping tablespoons Nutella (or more, depending on how Nutella-crazed you are)

sea salt for sprinkling (about 1 teaspoon)

Directions:

Preheat oven to 325 degrees F. Grease an 8x8x2 basking dish, or if you have an 11x14 just double this recipe (this way you'll get bigger brownies, or just more of them, which is a win-win). Beat the sugar and butter in stand mixer until fluffy, and add eggs one at a time. Beat in the coco powder, then flour. Batter will be lumpy and runny, more so than normal brownies. Pour into greased pan, and spread evenly. Drop the heaping teaspoons of Nutella on top of batter, first in droplets, but trying to spread it out. Take a fork and run through Nutella and batter without touching the bottom of the pan, to make swirls in the brownies. First move your fork up and down, then side to side, etc. Once properly swirled and oven is heated, bake for about 25 minutes or until brownies start to come away from the side of the pan. Once baked, remove from oven and sprinkle sea salt as you see fit, but a little goes a long way. Let cool completely and eat, or serve warm with ice cream!