Two Ingredient Nutella Brownies

I have been hearing so much about two ingredient Nutella brownies that I had to try them out. I had such high hopes! Well, the texture is perfect, but they are pretty low on flavor. They weren't eggy, they just didn't have that strong Nutella flavor I was expecting (hoping) for. I solved the issue by heating up some (more) Nutella and using it as frosting. I highly recommend doing that if you make these.

Two Ingredient Nutella Brownies
How I Did It

4 eggs
1 cup Nutella
1/4 cup Nutella (if you decide to frost them)

1. Preheat oven to 350. Grease an 8x8 (or 9x9) baking pan and then cover with parchment paper so some is hanging up over the top. Lightly grease the top of the parchment paper as well.

2. With an electric beater, whisk eggs until they are light, pale yellow, and billowy. I used the whisk attachment of a hand-held beater and it took 12 minutes. If you don't whisk them enough, your final product will have an eggy taste and will have an unpleasant texture.

3. While you are whisking your eggs, heat up your Nutella so it is smooth and creamy. Do not burn your Nutella! You should only need to microwave it for about a minute, but make sure to top every 20 seconds or so to stir.

4. With the mixer, slowly whisk in the Nutella in several parts. Scrap down the sides of the bowl a few times as you are whisking.

5. Pour "batter" into your prepared pan and bake for about 25 minutes or until your cake tester comes out clean.

Nutella Stuffed Salted Chocolate Chip Cookie Bars

The Nutella Stuffed Chocolate Chip Cookies I made were such a hit with everyone (including myself) that I decided to make a bar version of them. My intention was to literally make a the same recipe, but as a bar instead, but then I happened upon Vanilla Sugar Blog's idea to use Jacques Torres's famously amazing chocolate chip cookie recipe as the base.

Well, they were amazing! I used more Nutella than she did and was very happy with the results. I thought they were the best about 30 minutes after they came out of the oven. At that point they were solid enough to pick up, but still very gooey. After they they took on the form and texture of an extremely divinely chewy (though very dense) brownie (similar to that of my skillet cookie). If I had to compare, I think the cookies were still a little better, but only because of how outrageously delicious they are. These bars win in their own way though as they are so good and are much quicker and easier (and less messy!) to make. If it feels a little like cheating, you will forget as soon as you take a bite.

Nutella Stuffed Salted Chocolate Chip Cookie Bars
How I Did It:

2 cups minus 2 tbsp cake flour

1 2/3 cups bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

1 1/4 cups unsalted butter, room temperature

1 1/4 cups dark brown sugar

1 cup plus 2 tbsp granulated sugar

2 eggs

2 tsp vanilla extract

1/3 cup 60% chocolate chips

1/2 cup semi-sweet chocolate chips

1 1/4 cup Nutella

1. Whisk together flours, baking soda, baking powder, and salt. Set aside. 

2. In a large bowl, beat together butter and sugars until light and fluffy (about 5 minutes).

3. One at a time, beat in the eggs, and then the vanilla.

4. In several parts, slowly beat in the dry ingredients until just combined. 

5. Stir in chocolate chips to evenly distribute. 

6. Shape into a large ball and cover tightly with plastic wrap. Place in a air-tight container in the refrigerator at least overnight.

7. When ready to bake, preheat the oven to 350 and grease a 9 x 13 pan.

8. Divide your dough so one part is about 2/3 and the other 1/3.

9. Press 2/3 of the dough into the bottom of the prepared pan evenly.

10. In a microwave safe bowl, heat your Nutella for 30-60 seconds and stir until smooth and creamy. Spread over the dough in the pan, keeping away from the very edges. 

11. Take chunks of the remaining 1/3 of dough and flatten slighly before placing on top of the Nutella. Make sure to get all of the edges - there should be enough to cover the whole thing, but if ot that is okay.

12. Sprinkle with sea salt and bake for about 25 minutes or until the edges start to brown lightly and the center looks set.

13. Remove from oven and let cool before cutting into squares. 

Nutella Stuffed Salted Brown Butter Chocolate Chip Cookies

This cookies are amazing. Seriously amazing. What makes them so amazing. Well, I want to say it is the Nutella, but honestly the sea salt really brings the cookie together. Oh, and the browned butter (which, by the way, will make your kitchen smell fantastic). I had them for the first time last November at a work party and they were so good I asked the guy who made them for the recipe. He politely said he could not claim credit and emailed me the link to Ambitious Kitchen's Nutella Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies. I don't know why it has taken me so long to make them, although I did make Nutella Swirl Blondies over the winter which may have unconsciously been linked to the desire for these cookies. Regardless, I plan to make them or some version of them again soon. Such a delicious combination of flavors.

Honestly, they were completely craveable as I made them, but when I make these again I want to try adding the yogurt and more Nutella (I used the amount in the recipe). I did change the brown sugar to granulated sugar ratio a bit to help make them more chewy en lieu of the yogurt. Also, note that the pictures are from after the cookies were completely cooled. They were much more drool worthy out of the oven.

Nutella Stuffed Salted Brown Butter Chocolate Chip Cookies
How I Did It:

2 1/4 cup all purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter
1 1/4 cup + 1 tbsp dark brown sugar
1/4 minus 1 tbsp cup granulated sugar
1 egg + 1 egg yolk
1 1/2 tsp vanilla extract
1/4 cup milk chocolate chips
1/2 cup dark chocolate chips (at least 60%)
1 cup semi-sweet chocolate chips
small jar of Nutella, chilled (I put it in the freezer 30 minutes before using)

1. Make your brown butter. If you have never browned butter, please see here for step-by-step directions. I want to stress the importance of using a skillet/wide pan and not a pot. Once you're done, pour into a large bowl to let it cool a bit (large, so you can just add the rest of the ingredients into it).

2. In a smaller bowl, whisk together flour, baking soda, and salt. Set aside.

3. Pour sugars into the bowl with the butter and beat well. Then beat in egg, yolk, and vanilla.until well combined.

4. Slowly (in 3-4 parts) beat in the dry mixture until just barely combined.

5. With a spoon (and/or clean hands), mix in the chocolate chips.

6. Chill your dough overnight (or at least for 2 hours).

7. When you are getting ready to bake, preheat the oven to 350.

8. Scoop out a large chunk of the dough (at least 1 1/2 tbsps), roll into a ball and then flatten. Scoop out about 1 tsp of the chilled Nutella and place in the center of the flattened dough. Fold the dough around the Nutella, completely covering it. Shape back into a ball, making sure all of the Nutella is covered. Repeat for the remaining dough.

9. Bake for about 10 minutes or until the edges start to darken, but the centers still look slightly uncooked. Remove from oven and sprinkle with coarse sea salt. Let rest for a couple of minutes before transferring to a wire rack to finish cooling.

S'mores Muddy Buddies

I used to think I loved chocolate covered raisins way too much. That was until I made my own muddy buddies (or puppy chow if you prefer). In continuing with my tradition of always trying new variations I have gone rogue and used honey grahams cereal instead of rice Chex for these s'mores flavored muddy buddies. Summer is s'mores season and I adore s'mores. I do love the crunch of the Chex, but the flavor that honey grahams add is worth the substitute. And of course adding a bit of Nutella makes everything a whole lot better. I love peanut butter, but using Nutella instead is definitely the way to go here. These muddy buddies are amazing.

S'mores Muddy Buddies
How I Did It:

6 cups Honey Grahams
3/4 cup Nutella
1/2 cup milk chocolate chips
1/4 cup semi-sweet chocolate chips
3/4 cup mini marshmallows
1 cup powdered sugar


1. In a double broiler or medium heat, melt the Nutella and the chocolate chips together, stirring occasionally.

2. While the Nutella/chocolate mixture is melting, lay out a large sheet of parchment paper on a flat work surface and pour the Honey Grahams into a large bowl.

3. Once the Nutella and chocolate chips have melted and are well combined, remove from the heat and stir in 1/2 cup of the mini marshmallows.

4. Pour the chocolate mixture over the cereal and gently stir to coat. Stir in the remaining 1/4 cup of mini marshmallows. Keep mixing until all of the cereal is coated.

5. Slowly, in 3-4 stages, pour the powdered sugar over the chocolate covered cereal and stir to coat. Keep gently mixing until it is evenly coated.

6. Carefully pour the wet muddy buddies onto the parchment paper and spread out so it can dry. Once dry, pour back into a bowl to serve or store in an airtight container for later enjoyment.

Nutella Swirl Blondies

Even without the Nutella I think these were the best blondies that I have ever made. Bold, I know. They have great flavor and such perfect gooey and chewy texture. And then you add the Nutella....oh my.

Nutella Swirl Blondies
How I Did It:

3/4 cup unsalted butter
1 1/4 cup dark brown sugar
1/4 cup granulated sugar
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 1/4 tsp vanilla extract
Nutella

1. Preheat oven to 350. Grease a 8x8 pan and set aside.

2. Melt the butter in a saucepan over medium heat. Once melted stir in sugars until combined and sugars are somewhat melted. Remove from heat, but do not let cool completely or it will harden.

3. In a medium bowl, whisk together flour, baking powder and salt.

4. In a large bowl, whisk together the eggs and vanilla. Slowly pour in the butter/sugar mixture and whisk until combined.

5. Add in flour and whisk until just incorporated.

6. Pour into prepared baking pan. Using a teaspoon, drop Nutella around the top (about 10 - 12 spoonfuls) and then using the back of a spoon swirl the Nutella to spread around and make an repeated "S" shape.

7. Bake for about 20 minutes or until the edges start to crack and bit and the center is firm to the touch. Let cool fully before cutting into squares.