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So, you’re staring into the abyss of your pantry, and all you can think about is chocolate. Specifically, that glorious, hazelnutty, chocolatey goodness known as Nutella. And you want it. Now. And you don’t want to spend an entire Saturday afternoon slaving away like some kind of culinary martyr. Well, my friend, you’ve come to the right place. Prepare yourself for the ultimate indulgence: Nutella Brownies with Nutella Frosting. Because why have a little Nutella when you can have a LOT of Nutella, right?
Why This Recipe is Awesome
Okay, let’s be real. This recipe is basically a warm, fuzzy hug in dessert form. It’s ridiculously easy, which means even if your baking skills are currently at the “can I boil water?” level, you can totally nail this. We’re talking fudgy, intensely chocolatey brownies that practically melt in your mouth, topped with a frosting that’s basically liquid happiness. Plus, it’s Nutella. Need I say more? It’s the kind of dessert that makes you feel like you’ve accomplished something monumental, even if you just stirred stuff together.
Ingredients You’ll Need
- For the Brownies:
- 1 cup (2 sticks) unsalted butter, melted (because who has time to wait for butter to soften?)
- 2 cups granulated sugar (for that sweet, sweet bliss)
- 1 teaspoon vanilla extract (the unsung hero of baked goods)
- 4 large eggs (room temperature is cool, but if they’re cold, just roll with it!)
- 1 cup all-purpose flour (the backbone of our brownie dream)
- 3/4 cup unsweetened cocoa powder (the darker, the better, IMO)
- 1/2 teaspoon baking powder (just a little lift, we’re not making angels here)
- 1/4 teaspoon salt (to balance out all that sweetness, duh)
- 1 cup Nutella (obvs! And maybe a little extra for “testing”)
- 1 cup chopped chocolate chips or chunks (optional, but highly recommended for extra chocolatey drama)
- For the Nutella Frosting:
- 1/2 cup (1 stick) unsalted butter, softened (this one *does* need to be soft, sorry!)
- 1/2 cup Nutella (yes, more Nutella. Don’t question it.)
- 2 cups powdered sugar (sifted, if you’re feeling fancy)
- 2-4 tablespoons milk or cream (for that perfect frosting consistency)
- Pinch of salt (again, balance is key!)
Step-by-Step Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line it with parchment paper for super easy cleanup.
- Wet ingredients unite! In a large bowl, whisk together the melted butter and sugar until smooth. Stir in the vanilla extract.
- Egg-cellent addition: Beat in the eggs, one at a time, until well combined. Don’t overmix; we’re not making meringue!
- Dry ingredients join the party: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Combine and conquer: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Seriously, *just* combined. Lumps are fine.
- Nutella time! Stir in the Nutella until it’s mostly incorporated. It might look a little swirly, and that’s okay. Add your chocolate chips if you’re using them.
- Bake it up: Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter!).
- Cool down: Let the brownies cool completely in the pan before frosting. This is the hardest part, I know.
- Frosting frenzy: While the brownies cool, whip up the frosting. In a medium bowl, beat the softened butter until creamy. Add the Nutella and beat until smooth.
- Sweeten the deal: Gradually add the powdered sugar, alternating with the milk or cream, until you reach your desired frosting consistency. Add a pinch of salt.
- Top it off: Once the brownies are totally cool, spread that glorious Nutella frosting evenly over the top.
- Slice and devour: Cut into squares and prepare for pure bliss.
Common Mistakes to Avoid
- Overmixing: Seriously, guys, just mix until the dry ingredients disappear. Overmixing develops gluten, which makes for tough, cakey brownies, and we’re aiming for fudgy dreams here.
- Underbaking: It’s tempting to pull them out early because they smell amazing, but underbaked brownies are a soggy mess. A toothpick with moist crumbs is your friend.
- Not letting them cool: Frosting warm brownies is like trying to spread butter on a hot knife – it’s going to be a melted disaster. Patience, young grasshopper!
- Skipping the salt: I know it seems weird in a sweet dessert, but that little bit of salt is crucial for balancing out the sweetness and making the chocolate flavor pop.
Alternatives & Substitutions
Feeling adventurous? Or just don’t have something on hand? No worries!
- Butter: If you’re out of butter for the brownies, you *could* use a neutral oil like canola or vegetable oil, but the texture might be a little different. For the frosting, softened margarine might work in a pinch, but butter gives it that rich flavor.
- Chocolate Chips: Don’t have chocolate chips? No problem! Chop up a good-quality chocolate bar instead. Or just embrace the Nutella-only life – no judgment here.
- Cocoa Powder: If you can only find Dutch-processed cocoa, it’ll give you a darker, richer brownie. Regular unsweetened is perfectly fine too.
- Eggs: For an egg-free version, you could try using a flax egg or a commercial egg replacer. It might alter the texture a bit, but it’s doable!
FAQ (Frequently Asked Questions)
Q: Can I just eyeball the ingredients?
A: Listen, I love a good “winging it” moment, but for brownies, a little precision goes a long way. Too much flour and they’re dry; too little and they’re a gooey mess. Stick to the measurements, at least the first time!
Q: My brownies look a little… shiny. Is that normal?
A: That’s probably the fat from the butter and Nutella doing their thing! It usually means you’re on your way to fudgy perfection.
Q: Can I make these dairy-free?
A: You can! Use a dairy-free butter substitute for both the brownies and the frosting. For the frosting, you might need to experiment a bit with plant-based milk to get the right consistency. And make sure your chocolate chips are dairy-free too!
Q: How long do these bad boys last?
A: In an airtight container at room temperature, they’re usually good for 2-3 days. If you can resist that long, that is. They also freeze surprisingly well!
Q: Do I *really* need to use both brownies and frosting? Isn’t that overkill?
A: Is there such a thing as *too much* Nutella? I think not. This is about maximizing your Nutella enjoyment. Embrace it.
Q: Can I add nuts to the brownies?
A: Heck yes! Walnuts or pecans would be divine. Just fold them in with the chocolate chips.
Final Thoughts
There you have it – your ticket to brownie nirvana. Seriously, make these. They are ridiculously good, surprisingly easy, and guaranteed to make anyone who eats them question all their life choices (in the best way possible). So go forth, embrace the Nutella, and bake something awesome. Your taste buds will thank you, and who knows, you might just become the hero of your next get-together. Or, you know, just treat yourself. You’ve earned it!
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