Nutella Brownies

Nutella Brownie Recipe via La La Lovely

Nutella brownies!  Need I say more?  Yes I do, two-ingredient Nutella brownies.

I’d like to take credit for this recipe, but I can’t.  I can take credit, however, for being an avid Nigella enthusiast and buying her new cookbook, Simply Nigella.  Nigella is my all time favorite cook to watch on tv and my favorite cookbook author, because not only does she make delicious food, she is a good writer.

But, back to the brownies.  Did I mention they are gluten and dairy free?

Click through for the super easy / super delish recipe

 

 

 

I think your weekend wouldn’t be complete without trying these . . .

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NUTELLA BROWNIES
4 large eggs
1 cup Nutella
Pinch fine sea salt
1/2 teaspoon icing sugar

Preheat your oven to 350 degree F.

Line the base and sides of your 8-inch cake tin with parchment paper.

Break the eggs into a mixing bowl, then add the salt and beat, using a freestanding mixer with the whisk attachment or electric handheld whisk, until they have more than doubled in size and are pale, aerated and mousselike; this will take about 5 minutes.

Measure the Nutella into a microwave-safe jug, filling it up to the 1 cup mark, and microwave for 1 minute. Or you can soften it in a heatproof bowl over (but not in) a saucepan of simmering water for 3-4 minutes, stirring occasionally, until warm and slightly runny.

Stir the heated Nutella, then pour it in a continuous thin stream onto the eggs, whisking as you go, until all the Nutella is combined. This will knock the volume outof the eggs quite a bit, but don’t worry about it.

Pour this mixture into your prepared cake tin and bake for 17-20 minutes, by which time the top will be dry, and the middle tender but set in a slightly jellied fashion.

Leave to cool completely in the tin; the mixture will shrink away from the sides a little as it does. Once cool, cut it into 16 squares, arrange them on a plate and dust with a little icing sugar pressed through a fine tea strainer or sieve.

Recipe by Nigella Lawson from Simply Nigella

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What do you think?

I think I might make these, again this weekend.

I would like to mention that when I baked these I found the center pieces to be a little gooey, so I’ll be cooking mine closer to twenty minutes or maybe even a minute or two over.  And, if you have one of those magic brownie pans I think it would work well with this recipe.

Happy weekend and I hope you pull out your Nutella and eggs and get baking!

xo . t

PS – my favorite iron skillet chocolate chip cookie recipe!

 

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