What’s Cooking in Gail’s Kitchen? Sunshine Eats: Nutella Fudge Brownies! If you haven’t been introduced to Nutella lately, allow me to take a moment to introduce you. Nutella is a distant cousin to peanut butter, the difference being its two main ingredients of heart-healthy hazelnuts and nutritious cocoa chocolate. Like peanut butter, portion control is key. That being said, love it or leave it. A little Nutella goes a long way, in my opinion. I topped a batch of fudge brownies with Nutella frosting and crushed salted pretzels for a super-yummy dessert. I have grandkids, after all, and my job is to spoil them silly.
NUTELLA FUDGE BROWNIES
Ingredients for Pretzel Crust:
1 1/2 cup pretzels
1/3 cup brown sugar
3 tablespoons butter, melted
Preheat oven to 350°. Spray an 8″x8″ square pan with nonstick oil. Set aside. Using a food processor, pulse pretzels into small pieces. Add brown sugar and pulse until mixed. Pour in melted butter and continue until mixed. Press pretzel mixture into prepared pan. Bake 12-14 minutes until crust is firm. Remove and set aside.
Ingredients for Fudge Brownies:
1/2 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 cup sugar
1/2 cup butter, melted
1/2 teaspoon vanilla extract
1/3 cup Nutella Hazelnut Spread
Ingredients for Frosting:
1/3-1/2 cup Nutella Hazelnut Spread
Crushed pretzels for garnish
1 teaspoon coarse sea salt
In a medium mixing bowl, combine flour, cocoa, baking powder, and sea salt. Set aside. In a larger mixing bowl, combine sugar and melted butter, stirring thoroughly. Add one egg. Mix well. Repeat with second egg. Add vanilla extract and 1/3 cup Nutella Hazelnut Spread. Stir until smooth. Slowly add dry ingredients, mixing well. Pour batter onto prepared crust. Spread evenly. Bake 30-35 minutes, or until a cake tester comes out clean. Allow fudge brownies to cool 30 minutes. Frost with Nutella Hazelnut Spread, according to taste. Garnish with crushed pretzel pieces and sea salt.