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The perfect brownie

Feb 5, 2013
Denise Simmons, Corporate Chef

We all know we’ve been in pursuit of it for some time now.  We do have several recipes in Cheftec that are awesome & easy-Chef Shea’s Bangin’ Brownies, Chocolate Syrup Brownies & Farm Basket Brownies  are three that are among the best.

I came across the recipe below on a tumbler of ‘Nutella Recipes’.   There were several recipes that sounded tasty, but these brownies looked absolutely amazing!  I decided this weekend would be a good opportunity to try them-I could take them to a Super Bowl gathering, vs having them around the house.
I followed the recipe for the most part.  I deleted the espresso powder & added some pecans.  I’m not overly fond of hazelnuts, so I was a bit concerned the Nutella would add too much hazelnut flavor to the brownies, but it’s nearly undetectable.  The result is one of the best brownies I’ve ever had-fudgy, moist, dense & thick and super easy to make!
They were a huge hit at the Super Bowl party…which was actually more of a Puppy Bowl party…Go MARTA!  Puppy Bowl MVP!  All the puppies & kittens are winners-as are the rescue groups who were highlighted.  
Try the recipe-you’ll LOVE them!

Nutella Brownies
1 cup (2 sticks) butter
2 1/4 cups sugar
1/2 cup Nutella
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
10 ounce package Hershey’s Milk Chocolate Baking Melts (or chocolate chips)

Directions:
Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Remove from the heat and stir in the Nutella until well combined.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and baking melts until just combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.

Image source: completelydelicious.com

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