NUTELLA FUDGE BROWNIES

Nutella Fudge Brownies

Are you as nuts about Nutella as my kids are?  I think we go thru about a jar of this chocolate hazelnut treat every week!

How about taking that creamy goodness to a new level?  Decadent and rich, dark chocolate brownies, thick and moist - covered with a rich and creamy layer of Nutella Fudge - these just scream "Eat me now!"  (At least that's what they told me when I walked into the kitchen and discovered a good portion of the pan missing!

Nutella Fudge Brownies

This is one of my favorite brownie bases - I use variations of this for a lot of my dark chocolate brownie treats.  The batter whips up quickly and without a lot of fuss.  It's a little thicker that some brownie batter you may have worked with, but it reallly holds it shape, color and texture - dark, thick and oh-so-moist!

Once the brownies have cooled the magic begins!  Combine sweetened condensed milk, butter, a good quality chocolate chips, and Nutella in a glass bowl or double boiler.  Set the bowl over a pot of simmering water and stir until everything is melted and smooth.

You know how some people peel the frosting off their brownies - and either eat the brownie layer, or eat the fudge?  I never see that happening with these!  They are just.plain.gone!

Very rich, so a 9x9 pan makes up 16 to 20 delicious brownies with fudge.  Oh so good - and we hope that you will love them as much as we do!

Nutella Fudge Brownies

WHAT IS THE SECRET TO THE BEST BROWNIES?

• If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE.  You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking.  Take this from someone that bakes A LOT!
• For a rich and robust chocolate flavor, I recommend using only high-quality chocolate for this recipe.  Since there are only a few ingredients, each one really shines through!  I prefer Ghirardelli or Lindt dark chocolate bars with at least 70% chocolate for the melted chocolate, and Ghirardelli chocolate chips. 
• If your brownie recipe calls for it, don’t skip the espresso powder! It helps enhance the flavor of chocolate without adding an intense coffee flavor. Whisking cocoa powder and espresso powder into boiling water until smooth allows the chocolate flavor to bloom - don't skip this step if called for in your recipe!
• Don't overbeat your brownie batter!  Mix your dry ingredients in with a spatula just until blended for a perfectly shiny, crispy, and crackly top - the way a brownie should be!
• Baking brownies low and slow is the way to go!  325 degrees is the perfect temp for baking the best brownies.
• Be sure you don’t overbake the brownies!  They should not be liquidy when you pull them out of the oven, but should have a little jiggle in the middle. The brownies will firm up as they cool. Over-baked brownies will not be chewy or fudgy.

• After removing from the oven, I suggest you place the brownies on a wire rack and cool completely before frosting and slicing. They usually come to room temperature within a few hours - and although waiting for this may be the hardest part, they are worth the wait!
• Don’t use glass baking dishes for brownies or blondies – the baking times and results will vary wildly, and the heat retention of glass can lead to overbaking and dryness.

• For entertaining, I love to serve individual brownie squares.  I recommend and use a Pampered Chef Brownie Pan, which makes 12 individual brownie squares. I line each cavity with a non-stick cupcake parchment liner (PaperChef Culinary Parchment Large Baking Cups are my favorite).  I package each brownie individually in a self-adhesive cellophane bag (Pack It Chic 4x4” Clear Resealable Bags work perfectly).  Perfect for those times that you want to prepare brownies ahead of time and freeze!

Nutella Fudge Brownies

FOR PERFECT BROWNIES, USE THE RIGHT INGREDIENTS!

For gourmet brownies, in addition to using premium chocolate and cocoa, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best results!  I’ve made so many cakes, cookies and brownies through the years, and these are my recommendations:

• Butter:  Land O Lakes Unsalted Butter.  Avoid generic/bargain brands of butter, which often contain water, which will strip your brownies of a perfect shiny sheen on top – and we LOVE a brownie with the perfect sheen!
• Flour:  King Arthur All Purpose Unbleached Flour is my favorite (it contains more gluten than other brands).  Pillsbury All Purpose is my back-up, but weighs differently – make sure to adjust as necessary.  (For reference, King Arthur is 120g per cup, Pillsbury is 129g per cup.)
• Granulated Sugar:  Domino Pure Cane Sugar
• Baking Powder:  Make sure that you use “aluminum-free” baking powder to avoid a tinny flavor. Rumford is one of the oldest and trusted brands. 
• Salt: To avoid a tinny flavor, never use iodized salt in brownies.  Morten Non-Iodized Table Salt is my preferred brand for cooking and baking.  For sea salt flakes, I use Maldon Sea Salt Flakes. 
• Vanilla:  Rodelle is my preferred brand for Pure Vanilla Extract, Vanilla Bean Paste are made with the highest-quality Bourbon vanilla beans from Madagascar. 
• Espresso Powder:  King Arthur Espresso Powder is my favorite!
• Other Extracts & Flavorings:  Rodelle (rodellevanilla.com), Cooks (cooksvanilla.com) and Amoretti (amoretti.com) brands make my favorite extracts and emulsions.  Keep in mind that extracts and emulsions have different strengths, so watch your measurements and use recommended amounts.

NUTELLA FUDGE BROWNIES

These Nutella Fudge Brownies are decadent little bars with a dense brownie on the bottom, and a thick layer of creamy Nutella Fudge on top. You can’t go wrong with this chocolatey confection!

Nutella Fudge Brownies

INGREDIENTS:
 
BROWNIES:
3/4 cup unsalted butter, melted
1 cup sugar
1 tsp vanilla extract
2 eggs
3/4 cup flour
6 tbsp cocoa
1/4 tsp baking powder
1/4 tsp salt
 
NUTELLA FUDGE:
1 (14 – ounce) can sweetened condensed milk
2 tablespoons unsalted butter
1-1/4 cups chocolate chips
1 cup Nutella
 
HOW WE MAKE THESE:
TO MAKE THE BROWNIE:
1. Preheat oven to 350 degrees. Line a 9×9 baking pan with either non-stick foil or parchment paper that extends up over the sides; spray with non-stick spray.
2. Combine the butter, sugar and vanilla extract in a medium sized bowl.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt in another medium sized bowl.
5. Slowly add dry ingredients to the egg mixture until well combined.
6. Pour the batter into the pan and spread evenly.
7. Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.
 
ONCE THE BROWNIE IS COOLED, MAKE THE FUDGE:
8. Combine sweetened condensed milk, butter, chocolate chips and Nutella in a metal or glass bowl. Set the bowl over a pot of simmering water.
9. Stir mixture until everything is melted and smooth, then spread evenly over the brownies.
10. Once fudge layer is set, lift brownies out of pan by lifting up the edges of the foil or parchment paper.  Cut into bars.
11. Store in a covered container in a cool location.
 
Yield: 16 brownies

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