It is Alexander’s first day back at school after a two week Christmas break.
He wanted toast with Nutella for his school snack. I had to remind him it isn’t allowed at school due to nut allergy. I promised him a baked good when he gets back from school. He requested I bake two kinds: one that he can eat at home and one kind for school snack. Before our morning conversation, I was already set in making some of my Mommy’s banana muffins. They are a staple in our home. Any kind of muffins are huge timesaver during the school year, when mornings are rushed. So for today’s baking, I would be making banana muffin and something with Nutella. Nutella Brownies should suffice I suppose.
A little history on Nutella…
according to its website, in 1946, an Italian pastry maker Pietro Ferrero created a sweet paste made from hazelnuts, sugar and a rare cocoa. It was originally shaped into a loaf that could be sliced and served on bread. He named it ‘Giandujot’ after a famous local carnival character at the time. In 1951, the paste was transformed into a new product that could be easily spread on bread; it was called SuperCrema (the precursor to Nutella®). Thirteen years after, the pastry chef’s son improved the recipe and created the first ever jar of a new hazelnut and cocoa cream; thus the official birth of Nutella. Thank you Ferrero family. The world was forever changed.
Now off I go to the baking world as I put together this Nutella Brownie.
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup Nutella
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- ¼ teaspoon baking powder
- ½ cup semi-sweet chocolate chips
Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper. (Tip: I leave an overhang on all sides to easily lift the brownies out of the pan when cool.) Set aside.
- In a large bowl using a paddle attachment, beat the butter on high speed until smooth and creamy. Add the brown sugar until creamed. Scrape down the sides and up the bottom of the bowl as needed. Add the eggs one at a time and vanilla extract. Beat until combined. Add cup Nutella and salt. Mix until smooth and fluffy. Add the flour, mixing just until combined. Do not overmix. Gently fold in the chocolate chips. (Tip: I like scraping down the sides and the bottom of the bowl after letting the machine run briefly, after each addition; this way I know all bits and pieces were incorporated)
- Pour the batter into prepared baking pan.
- Bake for 30-35 minutes. (Tip: Do the toothpick test to check if they’re done. If the toothpick comes out with only a couple moist crumbs, the brownies are done. Depending on your oven the brownies may take a few minutes longer. It took me 35 minutes to bake my brownies)
- Let the brownies cool completely then cut them into squares. (Tip: Once cool, I lifted the foil out of the pan using the overhang on the sides and then I cut the brownies into squares.)
I love making this brownie.
First off, making it is a breeze. A novice can make this! The combination of Nutella and chocolate chips is devilishly good. It’s chewy and lip smacking good. Nutella brownies and a glass of milk make one happy preteen…what a way to end this Monday.