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Nutella Brownies

Thanks to pinterest and fellow blogger Brooke at Family Kitchen I came across an interesting recipe. To make brownies using Nutella instead of chocolate. Mmmh, that sounded very promising and it sure is!  Nutella makes the brownie softer yet moist and the hazelnut just adds another layer of yummiest. It's even better the next day and the Nutella-cream cheese layer is an extra bonus. My gosh, this is heaven however, it means I have to run an extra mile to shed those extra calories :-).
Since you don't have to melt any chocolate it's very easy to make and so scrumptious. I tweaked the recipe a little and hope you'll like it.

And here is my Nutella-Brownie recipe:
 Makes 24

For the brownie layer:
150 g butter, softened
200 g soft brown sugar
4 large eggs
100 g plain flour
50 g cocoa powder
170 g Nutella

For the Nutella-cream cheese layer:
200 g low-fat cream cheese
170 g Nutella
100 g soft brown sugar
2 large eggs

1. Preheat oven to 180 degree Celsius. Line a 21 x 24 cm cake tin with baking paper, let the sides overhang a little.
2. Mix butter and sugar in an electric mixer until pale and creamy. Add eggs, one after the other, and mix well after each.
3. Sift flour and cocoa powder over the batter in mix until combined. Mix through Nutella until just combined. Pour batter in the cake tin and spread evenly.
4. Mix together cream cheese, Nutella and sugar until well combined. Add eggs, one after the other, and mix after each until combined.
5. Pour cream cheese layer on top of brownie layer and gently spread evenly.
6. Bake in oven for 45 -55 minutes until the top feels dry to the touch and is just set (a skewer inserted into the middle won't come out clean). Let cool completely before cutting into cubes.
If you want sprinkle top with cocoa powder.


Inspired by eRecipeCards said...

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Inspired by eRecipeCards said...

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Anonymous said...

Hi Kristin....those brownies look amazing!! just wondering about cake tin size...do you think i could a 21cm square tin? you used a 21 X 24?

thanks a mil alison

Kristin said...

Hi Alison,
Thank you very much for your compliment. To your question: if you want to use a 21" square tin make sure the sides are high enough as you will probably end up with a much thicker brownie. You'll also probably need to bake them longer in the oven.
let me know how you go and enjoy.

Rayna Lynn said...

These look amazing!
Nutella makes everything better!