Nutella Brownies

Note: sorry for the poor photo. I baked these in the evening, after the natural light was gone, and we didn't cut into them until several hours later when it was pitch black out, so I didn't even try a photo then.

I hope you caught the irony in this post after yesterday's narration. First I give you a recipe for veggie kabobs and tell you all about the new healthy lifestyle the husband and I are embarking upon, then I follow up with a post about Nutella brownies.

What can I say, I'm consistently inconsistent. (Dead Like Me reference, anyone?)

That, and who can resist Nutella? Especially when the BIG jar is on sale.

I made these brownies for some friends of ours who were visiting from Santa Barbara, just as a sweet treat and a thanks for always thinking of us when they're in town. Everyone raved about how good they were :), and I just had to agree. The best part of making these brownies? The night of drinks with friends that followed, and a dozen fresh chicken eggs from another good friend (thanks again Peggy!).

I modified a brownie recipe from Baker's chocolate, but you could use any basic brownie recipe you like, even a boxed mix, and just swirl in the Nutella. I ran out of white AP flour while making these brownies, so I used half white, half wheat and no one was any wiser.

Nutella Brownies
Source: Adapted from Baker's Chocolate
Printable Recipe

Ingredients
4 squares unsweetened chocolate
3/4 cup butter (1 1/2 sticks)
2 cups sugar
1 teaspoon vanilla
3 eggs
1 cup flour
1 Tablespoon Nutella + another 1/4 cup or so

Directions

Pre-heat the oven to 350 degrees. Line a 9 x 13" pan with foil, then spray with non-stick spray.

Roughly chop the chocolate, then toss in a microwave-safe bowl with the butter. Microwave 1-2 minutes, until the butter is melted and stir to melt the chocolate. Stir until smooth; you may need to microwave for another 15-30 seconds to fully melt all the chocolate.

Stir in the sugar.

Add in the vanilla, eggs, and 1 Tablespoon Nutella and stir until combined. Mix in the flour, then pour the batter into the 9 x 13" pan.

Spoon dollops of Nutella onto the brownie batter, then using a butter knife or a spoon, swirl the Nutella into the brownie batter, creating a marble effect.

Bake for 30-35 minutes, until a toothpick inserted into the center comes out with small fudgy crumbs. Do not overbake!

Chocolate Overload Nutella-Mousse Brownie Pie

Did you read the title up there? Chocolate Overload Nutella-Mousse Brownie Pie.

Oh. My. God.

Seriously.

Chocolate Mousse.

Brownies.

Nutella.

Nutella...Nutella!!!

This is some serious business. I have a little thing for Nutella.

That's an understatement. Nutella and I have engaged in a love affair in previous years. I had to break it off years ago, it just wasn't a healthy relationship. We first met when I was a young 20-year-old, first venturing out into the world, yet feeling a bit homesick during a stint in London. The first thick spoonful of chocolate, eaten alone in a hostel kitchen, squelched any longings for home right away. I fell hard and fast, head over heels in love.

But then I returned home, went away for the last few years of college, and broke off our love. The thought of all those chocolate-hazelnut calories glomming onto my body kept me away for years. Until I saw this recipe.

Oh.My.God

Yeah, I had to say it twice.

As soon as I saw this chocolate brownie mousse pie I knew I *needed* to make it--Immediately.

Thankfully, the husband had a birthday coming up. There was only one problem: he wanted red velvet cupcakes. Red velvet is my kitchen foe, so I usually resort to buying the Sprinkle's mix from William-Sonoma. So I did what any good wife chocolate-lover would do....I convinced him he should opt for this chocolaty-goodness instead. Happily the chocolate-on-chocolate dessert was a hit, and no mention of red velvet was made again.

I may have also licked the Nutella jar clean. But that's just between you and me.

Chocolate Overload Nutella-Mousse Brownie Pie

Source: Adapted from Sing for Your Supper, brownie recipe from Baker's Chocolate

Printable Recipe

Brownie Ingredients

4 squares unsweetened chocolate

1 1/2 sticks butter

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup flour

Chocolate Mousse Ingredients

1/2 cup + 1 tablespoon Nutella, plus additional for drizzling

1/2 pint (1 cup) heavy whipping cream

2 Tablespoons sugar

1 teaspoon vanilla

5 ounces cream cheese, softened

Directions

Pre-heat oven to 350 degrees. Spray a 9", deep dish pie pan with nonstick spray.

In a microwave-safe bowl, heat the chocolate and butter in the microwave (I did 45 second increments) until the butter is melted. Stir to melt the chocolate.

Stir the sugar into the chocolate, ensuring it is well combined. Add the vanilla and eggs and stir until completely combined. Add in the flour, stirring until well blended.

Pour the brownie mixture into the pie pan and bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean (mine actually took about 55 minutes).

Remove from the oven and allow to cool, in the pie pan, on a wire rack.

Once the brownies are completely cooled whip the cream, vanilla and sugar in a mixing bowl, using the whisk attachment, until stiff peaks form. Spoon into another bowl and set aside.

In the same mixing bowl (no need to wash), mix the cream cheese and Nutella, with the paddle attachment, until well combined.

Gently fold in half the whipped cream with a spatula. Repeat with the remaining whipped cream, gently folding until the whipped cream is fully incorporated. Do not stir or you will lose the fluffiness of the whipped cream.

Using a large spatula, spread the mousse over the cooled brownies. Spoon the remaining Nutella into a small ziplock bag. Snip off the corner and pipe over the mousse. Refrigerate until ready to serve.

The birthday husband wearing his new Niners jersey and posing with his bday decorations. :)