Weather: 40 degrees, snow still melting
What I’m listening to: Be Ok, Ingrid Michaelson
When dinner was finished, and I was standing at the sink washing dishes, my nine-year-old son walked into the kitchen. He opened the pantry door, grabbed the Nutella, turned to me and asked, “Mom, can I make dessert tonight?”
“What are you going to make with that?” I asked him, curiously eyeing the Nutella in his hand.
“I don’t know,” he answered, waiting with a grin on his face…
Thinking quickly, soapy hands and all, I responded, “I have an idea.” Nutella Brownies.
My oldest son eagerly bustled around the kitchen gathering the ingredients and putting them into the bowl of the stand mixer.
When the pan came out of the oven, we had the most gorgeous, classic brownies – all crackly on top and fudgy in the center. They have a distinctive Nutella flavor without being too sweet. As they cool to room temperature, they transform from warm and gooey to wonderfully chewy. We were all very excited to dig in… but not without our cold glasses of milk.
Nutella Brownies
Adapted from [Mother Thyme|http://www.motherthyme.com/2011/08/nutella-brownies.html]
Yields: 1 8x8 pan of brownies
- 1/3c butter, softened
- 1/2c sugar
- 2 eggs
- 1t vanilla
- 1c Nutella
- 3/4c flour
- pinch of salt
Preheat oven to 350. Grease a 8x8 pan.
Cream together butter and sugar. Incorporate eggs and vanilla until combined. Mix in Nutella until smooth and fluffy. Add in flour and salt until just mixed.
Scoop batter into prepared pan and spread evenly. Bake 30 minutes or until set in the center.
Cool at least 10 minutes. Cut into squares and serve.
