Nutella Bomb Brownies
I’m going to try this or this blog will never be updated ever again: tapping away on the iPad (mini, which is perfect for typing with my small hands) at 2am in the morning with what might turn out to be… a post! I already finished drafting the recipe on Evernote earlier, as a gift to myself instead of brownies, after clearing the dining table and cleaning the kitchen. This is the kind of busy I’m in now. I’ve never stopped cooking or baking, but producing content for the site is a different story altogether. And what about photos taken with the DLSR, you ask? I could take one tomorrow IF there’s any left by the time I get around to it. For now, iPhone 4S photos would do. Please bear with me as I return from my writing slumber.
Now these brownies.
Do we need another one of these recipes, really? For Nutella Day, why not? It is, after all, the sweet and equally evil equivalent of bacon. I picked a drier and fluffier brownie from Alice Medrich’s book as the carrier of the gooey fudge “bombs” of Nutella, making sure to decrease the amount of sugar to accommodate the spread’s sweetness.
The resulting brownie has pockets of Nutella in every bite.
While the “Nutella bombs” were just enough for me, J still needed an extra kick and he smeared more of it on top before devouring. I could only imagine how sweet that was. But then again, he’s our resident Nutella monster, known to empty a jar if left unsupervised. [Hi, love, I outed you.]
We did agree on one thing the other evening: to top the brownies with amarena cherry and salted caramel gelato from Bella Gelateria (our favorite).
I’ve included instructions for adjusting the Nutella content, as well as baking instructions when using a turbo broiler. The latter is a recent consideration after discovering that some friends in Manila use it.
- 4 ounces unsweetened chocolate, roughly chopped
- 8 tablespoons / 4 ounces / 1 stick unsalted butter
- ½ cup plus 2 tablespoons / 2.75 ounces unbleached all purpose flour
- ¼ teaspoon baking powder
- 3 large eggs
- 1 cup / 7.5 ounces white granulated sugar **See Notes
- ¼ teaspoon table salt
- ¼ cup / 4 tablespoons Nutella **See Notes
- Line an 8-inch square metal baking pan with aluminum foil on the bottom and sides (a single sheet cut from a regular sized roll would do).
- Preheat oven to 350F, position rack in the lower middle section of the oven. [For convection oven or turbo broiler: preheat to 335F]
- Melt butter and chocolate in a heatproof glass bowl set over a pan with simmering water. Stir until smooth and free of clumps. Remove bowl from the water and set on the counter to cool at room temperature.
- Whisk flour and baking powder together in a separate bowl using a fork or a whisk.
- Beat eggs, sugar, and salt in the bowl of a stand mixer or a regular mixing bowl (if using a handheld mixer) on high for 2 minutes (longer with a handheld mixer), or until the mixture is thick, pale yellow, and double in volume. Fold in the melted chocolate using a rubber spatula until partially incorporated with the egg mixture. Sift the flour mixture over it and fold until the chocolate and flour are blended together.
- Save a scant ¼ cup of the batter and pour the rest over the lined pan, levelling the top with the spatula.
- Combine the remaining ¼ cup batter with Nutella. Notice that the batter will seize up and will look like coarse textured dough (not mushy), firm enough to hold. Using your clean hand, distribute marble-sized Nutella "dough bombs" on top of the batter in the pan. Press lightly into the batter to even out the top.
- Bake for 25 to 28 minutes [For convection oven or turbo broiler: baking time would be 20 to 25 minutes and you should start checking the brownie for doneness starting at 20 minutes.], until a toothpick or cake tester come out clean when poked in a non-Nutella area; a few crumbs might cling to it, but it shouldn't be wet. [The Nutella areas will be gooey.]
- Set pan on a rack to cool completely. Carefully lift out the foil with the brownie from the pan and place on a cutting board. Use a long metal spatula to separate the brownie from the foil. A straight plastic dough scraper is the best non-sticky tool to use for cutting into them, but any knife would do. For super clean cuts, cool the unsliced brownie in the fridge for 2 hours and slice with a lightly oiled metal dough scraper.
Storage: Brownies will keep at room temperature in an airtight container for up to 3 days. If sliced, use parchment paper between layers when stacking.