Posted by: Rachel | February 6, 2011

Celebration: Nutella

Today, February 5th, is national nutella day.  What better way to celebrate than to gather some of the best tastes available to the human palate and cook them together?

Enter: Nutella Brownies with Peanut Butter frosting and Chocolate Nutella Ganache.  Kind of like “(your city’s)helpwanted.com.”  Long name, amazing/delightful/tasty/dangerous in that eat-until-your-stomach-aches-kind-of-way results.

3 layers of splendor showcased here

Don’t be frightened by the three layers.  While the brownies are baking, mix the ganache and peanut butter frosting.  I had to work while the brownies cooled so I left the ganache in the fridge.  When I got home, I heated the ganache long enough to make it spreadable.  Ta-da.  Simple!

I found these on the Cake Duchess‘ blog.  There are a few changes that I made to the recipe, marked with an *.

The peanut butter makes these brownies so sinful.  I love the sweet peanut butter frosting and the hints of Nutella make this better than your average, one or two note brownie.  My tongue is singing scales right now!

Nutella Brownies with Peanut Butter frosting and Chocolate Nutella Ganache

Brownies
1 cup unsalted butter

1 1/2 cups granulated sugar *1 cup regular white sugar, 1/2 cup brown sugar
4 large eggs, room temperature *3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup unsweetened natural cocoa powder
2/3 cup all-purpose flour
3 tablespoons Nutella

Step 1: Brownie Directions

Preheat the oven to 350 F. Butter a 9″x9″ baking pan. Melt the butter in a small pan. Combine the flour and cocoa powder. When the butter has melted, pour it into a medium sized metal mixing bowl. Add the sugar to the melted butter and beat until combines. Next, beat the eggs, vanilla, and salt into the butter mixture until smooth. Mix in the flour/cocoa powder mixture. Fold in the 3 tablespoons of Nutella. Refrain from eating the Nutella off the measuring spoons.
Bake brownies for about 30 minutes.  Cake Duchess says 30-40, but I like mine on the extremely moist and possibly undercooked side, so be sure to check around the 25-minute mark to make sure you’re not overdoing it.
Step 2: Nutella Ganache
1/4 cup heavy cream
5 oz bittersweet chocolate, finely chopped *4 oz. bittersweet, ~1 oz. semisweet
3 tablespoons Nutella
Bring the heavy cream to a boil in a medium sauce pan on medium-high heat. Make sure to stir occasionally. Remove pan from heat, and stir in the chopped chocolate until it is combined. Fold in the Nutella. Let the ganache cool in a bowl with plastic wrap on top. *(See note at top about my time lag.)  The wrap will stop the ganache from forming a skin. Stir the ganache occasionally.
Step 3: Peanut Butter Cream (my favorite part!)

1 1/2 cup confectioner’s sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1-2 tablespoons hot water

Mix the peanut butter, butter, confectioner’s sugar, vanilla extract, and enough hot water to make a smooth cream. Make sure the side of the bowl isn’t harboring the best stuff so scrape as you go.
Lick your lips and call me tasty!

Layering Directions
When the brownies are completely cooled, turn them over onto your serving plate. Spread the peanut butter cream evenly over the brownies.

When the ganache is completely cooled, spread the ganache over the peanut butter cream.  Attempt to spread each layer evenly.  Cake Duchess says to let it stand at room temperature for about an hour until it is set, but I spread one layer, then the next, then ate immediately.  To each her own.

If you’re really worried about presentation, keep reading about how to make clean cuts.  If you just want a piece of brownie, you’re finished.  Devour  🙂

middle piece: the best piece!

When the ganache has set, cut into squares. Score the brownies first.It is important to have a clean knife while you are cutting the squares. Each time you make a cut, clean the knife with a paper towel or a towel.

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Responses

  1. These look delicious. You should open a bakery 🙂

  2. Wow, those look super decadent, rich and yummy! love that last photo.

  3. thank you all! my little kitchen and baking for friends will work for now 🙂


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