Nutella Brownies


If you’re a regular reader, you would know that I am in Poland now.

It is cold and wintery, and we are crossing our fingers and hoping for snow. It has been so great just hanging out with my family and learning how to bake new things.


When my mum was growing up in Poland, she used to make something called kogiel mogiel to eat as a treat.

Kogiel mogiel is basically egg yolks and sugar beaten together. She would sit on the front steps outside her house in the small village where she lived, called Opole Lubelskie. She would sit with a small bowl and a spoon and mix and mix and mix until her egg yolks and sugar turned thick and creamy and were ready to eat.


In Eastern Europe, kogiel mogiel is traditionally either eaten as a dessert, given as a remedy for colds and flus or fed to babies as a transition food.


My mum used to flavour her kogiel mogiel with cocoa and crushed up hazelnuts. Nutella reminds Mum of her beloved kogiel mogiel, which is probably why Nutella was always a staple in my household!

But this recipe has nothing to do with kogiel mogiel and everything to do with my desire to put Nutella into as many baked goods as I can (see here, here, and here).


These Nutella brownies were so good. They disappeared in a flash.

They are super gooey and have a caramelized toffee thing going on due to all that sugar. The Nutella is both inside the brownie batter and swirled through at the end so you get little surprise bursts of Nutella goodness as you eat your brownie. Yum.


NUTELLA BROWNIES
Adapted from broma bakery.

165g unsalted butter
85g dark chocolate
30g Nutella
1 1/2 cups white sugar
1/3 cup brown sugar
3 eggs, lightly beaten
1 cup plain flour
1 tsp salt
1/2 – 1 cup Nutella, extra, for swirling

Preheat the oven to 180 C and line a 9 x 13 inch baking tray with parchment paper.

In a large bowl, microwave the butter, dark chocolate and 30g of Nutella until melted, about 2 minutes.

Using a wooden spoon, mix in both sugars, then stir in the egg.

Mix in the flour and salt until just combined.

Pour the brownie batter into the prepared pan and spread it out evenly.

Drop tablespoons of the extra Nutella, about 9 – 12 of them, over the brownie batter. Use a knife or metal skewer to swirl it through the batter.

Bake for 30 – 35 minutes, until a skewer inserted comes out clean.

Allow to cool before cutting. Makes 20 – 25 brownies.

6 Thoughts on “Nutella Brownies

  1. This is wonderful! I love Nutella in all forms, especially paired with chocolate.

  2. Looks wonderfull brownies :-)

    Magi

  3. Drooling!! Nutella and anything go well together, don’t you think? Have you ever made your own nutella? It’s surprisingly easy, and just as tasty. I used this recipe from David Lebovitz http://www.davidlebovitz.com/2011/02/homemade-nutella-recipe-chocolate-hazelnut-spread/
    Glad you are having a splendid time in Poland!

    • Yes, I love Nutella with everything too! I haven’t made my own Mutella but there is a homemade Nutella tart recipe in the Flour Bakery cookbook I want to try! Thanks for the link I’ll make sure I give it a go :-)

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