Can you think of any greater combination than Nutella and brownies? All last week in Chicago, everywhere we went to eat, they had crepes with bananas, Nutella and whipping cream. I did actually resist getting that for dessert. Actually I didn’t resist, Randy doesn’t like Nutella (can you believe that) and since I didn’t want to gain so much weight where I wouldn’t fit in the airplane seat, I shared a dessert with him instead. When we get home, there is my new Southern Lady magazine just waiting for me. Last night, sitting by the fireplace and leafing through the new magazine, lo and behold, I turn the page to find this amazing little wonder of a recipe. Am going to make some tonight.
1 cup butter
5 (1 oz) squares unsweetened chocolate, chopped
2 cups sugar
5 large eggs
2 cups all-purpose flour
1/2 teas salt
1 teas vanilla
1 (13 oz) jar Nutella
2 cups semisweet chocolate chips
1/2 cup nuts
Preheat oven to 350. LIne a 13×9″ baking pan with heavy duty foil.
In a small microwave-safe bowl, melt butter and chocolate in microwave oven on high in 30 sec intervals, stirring between each, until melted. (This should take about a minute and a half)
In a large bowl, combine chocolate mixture and sugar. Beat at medium speed with mixer until well blended. Add eggs, one at a time (sometime I am going to be a rebel and add them all at once to see what happens, after all, how do the eggs know they are being mixed one at a time?), beating well, after each addition. Add flour, salt and vanilla, beating until just combined. Add Nutella and chocolate chips mixing until combined. Spread batter into prepared pan. Sprinkle top of batter with nuts.
Bake for 30-40 min or until a wooden pick inserted in center comes out still slightly stickily. Be careful not to over bake. I would start checking at 28 min and check every 3 minutes. Let cool completely in pan and cut into squares. Drizzle a little caramel on plates before placing brownie and top with ice cream or whipping cream.