From the kitchen of: Isabel Canfield
A little Nutella 101— “Nutella” is the brand name of a hazelnut spread made with roasted hazelnuts, skim milk and a hint of cocoa. It was first made in Italy during the ’40s because of a short supply of cocoa due to WWII rationing. So hazelnuts were used in this spread to extend the chocolate supply. Since then, Nutella has become a staple in nearly every household across the world.
Whether you use Nutella or a generic brand, it’s absolutely smooth and delicious. I’ve spread Nutella on Girl Scout shortbread cookies, on pound cake with raspberry preserves, on toast, in crepes or pretty much anything you want to turn into a dessert. For this recipe, I added Nutella and chocolate chips to a brownie recipe, making for a very gooey, yet chewy consistency. It’s rich and ultra-addicting. If you love chocolate, you’ll want to make this one.
1 cup of semi-sweet chocolate chips
1/2 cup flour
1/4 tsp salt
1 tsp vanilla extract
1/2 cup brown sugar
1 stick of butter, melted and cooled
1 cup of Nutella
1. Combine dry ingredients. In a small bowl, combine flour and salt with a whisk. Set aside. Preheat oven to 325º.
2. Combine wet ingredients. In a medium-size bowl, combine eggs, Nutella, brown sugar, vanilla and melted butter with a whisk. Combine until smooth.
3. Add dry to wet mixture. Add the flour/salt mixture to the wet mixture and whisk until smooth.
4. Add chocolate chips & bake. A little tip, add a bit of flour to coat the chocolate chips. This allows them to cling to the batter so that they don’t fall to the bottom of the mixture. Pour batter into a buttered 8-inch square pan. Bake for 45 minutes until toothpick comes out a little clean.
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