So unfortunately I have some bad news. To keep with the trend of sending out a new blog every two days or so, I was planning on trying thess scrumptious looking chocolate chip and m&m cookie dough bites. My mouth was watering looking at the recipe, but sadly, I had a death in my family.
My favorite whisk Whiskers passed on…
Now for those true bakers out there, our tools are our babies. They are part of the family and we take utmost care of them. They are an extension of our hands and ultimately the deciders of our desserts’ intended fate. You treat them with respect or they will take away the power they bestow upon those they deem worthy.
Whiskers was my very first whisk that came part of my dorm room kitchen set many moons ago. We’ve been up and down the coast together, baking cakes and cookies along the way. He’s been there for me through thick and thin batters, helping me sort it all out.
Sadly, he will be very missed…..
So to commemorate his departure, I thought we’d stick to a old favorite of his: Ooey Gooey Nutella-Stuffed brownies.
Simplistic in nature, but still unbelievably appetizing none-the-less. What sets these brownies apart, aside from the filling, is that they are easy to pull apart and the nice soft batter simply melts in your mouth. Perfect for a Sunday afternoon after binge watching an entire season of Great British Bake Off yesterday (don’t judge, we’ve all done it plus turns out one of the recipes I tried already, the Black Cherry Gateau, someone made a variation of it on the show and I about flipped out as mine totally compared! Proud moment for me 🙂 )
These brownies are nice and gooey, especially when warmed and are just the right amount of sweet to go along with your morning coffee, your late night sweet crave, or as a top seller for the kid’s bake sale.
Ooey Gooey Nutella Stuffed Brownies
- 1 cup unsalted butter, melted
- 2 cups sugar
- 1/2 tsp. salt
- 1 cup flour
- 1 1/4 cups cocoa powder
- 4 eggs
- 1 cup semisweet chocolate
- 1 (13-oz.) jar Nutella
- Preheat oven to 350 degrees F.
- Melt butter in a medium-sized saucepan over medium heat. Add sugar, stirring until combined completely. Remove from heat and add salt, flour, and cocoa powder, stirring to combine into a smooth mixture. Whisk in eggs, stirring just until the mixture is combined into a batter. Mix in the chocolate chips and set aside
- Spray an 8″-x-8″ pan with cooking spray or use a full sheet of parchment paper to cover all sides of the pan*
- Pour half of the batter into the pan, making sure all four corners are evenly dispersed. Spoon or lightly drizzle most of the Nutella on top of the batter, forming an even
layer over the brownie batter**
- Cover the Nutella with the remaining brownie batter. (If you pour the batter straight on top of the Nutella, it will sink into the Nutella and combine into one marbled mess. Use a spatula or spoon to move the batter around to cover)
- Bake until the top layer of brownies has browned and set- roughly 27 to 30 minutes. It shouldn’t jiggle when you remove it from the oven (The toothpick test doesn’t work here, since the toothpick will hit the Nutella layer, making the brownies seem uncooked)
- Let cool in pan for 15 to 20 minutes or if using parchment paper, remove and set on cooling rack until fully cooled, then top with a drizzle of Nutella and chocolate. Cut into squares and enjoy!
*I personally prefer the parchment paper as its easier to remove from the pan and allows for clean edges rather than having to knife it out of the open and risk removing it when its hasn’t cooled enough and having it stick to the the bottom. To combat this, you have to over spray and can give the brownies a bit of an oily feel to them
**Leave yourself an one inch layer when spreading the Nutella around so when you apply the rest of the brownie batter, it will seal the Nutella in and not give it any chance to blend. The point in not to marble the batter, but to hide the Nutella surprise. Too close to the edge and it can bleed out when baking