Just received the new Paula Deen magazine and finally took time to sit and look through it. Am thrilled that I had Randy pick up a jar of Nutella a couple of weeks ago, for “just in case”. Well, “just in case” is here. Thanks again Paula for giving us a new way to use Nutella.
1 cup unsalted butter, melted and slightly cooled
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teas vanilla
2 cups all purpose flour
1 1/2 teas baking powder
1 teas salt
1/3 cup Nutella chocolate-hazelnut spread
Preheat oven to 350. Line a 9″ square baking pan with foil, letting excess extend over sides of pan. spray foil with Pam with flour.
In a medium bowl, whisk together melted butter and sugars until smooth. Whisk in eggs and vanilla. In another bowl, whisk together the flour, baking powder and salt. Gradually whisk flour mixture into egg mixture just until combined. Spread batter in prepared pan.
Place Nutella in a small microwave safe bowl; cover and heat on high for 10 seconds. Stir until smooth. Drizzle Nutella in wide ribbons onto batter; swirl together with a knife, avoiding bottom and sides.
Bake until golden brown and test done by inserting wooden pick in center and comes out clean, about 20-25 minutes.
Let cool in pan for 10 minutes. using excess foil as handles, remove from pan and et cool completely on wire rack. Cut into 3″ squares and store in airtight container for up to 3 days.
Chocolate Castles as wel 