Nutella, a brand of sweetened hazelnut cocoa is everyone’s favourite, be it any age. It’s a versatile ingredient, isn’t it? Use it as a spread for toasts, filling for cupcakes, spoonful as it is.. or even Nutella Brownies.
I’m not here to promote it but it’s easier to call a Nutella Brownie a Nutella Brownie and not a Sweetened Hazelnut Cocoa Brownie, right!!! Going nuts over the name.. don’t. Instead, try your hand on these decadent brownies, they are so so so so so delicious that it’s not even funny!
Don’t believe me? Then give it a try now. It’s as easy as i don’t know what..
- 1 1/2 Cup Nutella
- 4 Tbsp Butter
- 2 Eggs
- 1/2 Cup Castor Sugar
- 1 Tsp Vanilla Paste/Extract (use a pure extract pls)
- 3/4 Cup of All Purpose Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
That’s about it. Now, let’s get on with making the Nutella Brownies.
- Line a rectangular pan (usually used for brownies) with parchment
- Pre heat your oven to 180 degree celsius for 15 mins.
- Sift all dry ingredients – flour, baking powder, salt and keep it aside
- Melt 1 cup of Nutella over a double boiler or in a microwave (for a 1 min) and add in the butter and mix well
- Whisk together the egg yolks, sugar and vanilla for about 2 mins – no point using fancy hand blenders and all. A traditional whisk is just fine.
- Pour in the Nutella and butter mixture to the eggs and whisk well.
- Add in the dry ingredients and mix with a spatula until thoroughly combined
- Pour in the batter in the lined tin and scoop in few tbsp of Nutella here and there.
- Bake this in a preheated oven at 180 degree celsius for 40 mins.
- Cool completely before slicing. Whenever you want to serve, just warm it up and drizzle some more Nutella goodness on top… may be with a dollop of Vanilla Ice Cream.
Isn’t this a piece of heaven? Or rather pieces of heaven. Pls pls pls try this else you will regret it.. Then do not blame me 😉
Will be back with another recipe soon. Till then, keep cooking, keep loving!
I am a bread fan and I am a working woman. So, when I’m running late, all i need to do is grab two slices, add peanut butter jam or butter and veggies and leave. But, i just can’t ignore the fact that the industry breads (available in the markets) are whole wheat only for the namesake. They use preservation chemicals and loads of color… Plus it’s not whole wheat.
Anyways, I love eating bread. Period. I need no reason to make a freshly baked whole wheat bread for my family and myself. So, here’s the recipe. All you need is –
- Whole Wheat Flour – 200 gms
- All Purpose Flour – 50 gms
- Salt – 7 gms
- Water – 130 ml
- Milk – 60 ml
- Castor Sugar/Regular Sugar – 14 gms
- Active Dry Yeast – 14 gms
- Oil – 10 ml
- Extra Flour for dusting
- Sieve the dry ingredients and keep aside.
- Warm some of the water (lukewarm) and add the sugar and yeast.. Let this rest for 10-12 mins until it starts smelling and foams up
- Add the yeast water, milk and remaining water to the dry ingredients and need a soft dough.
- While making the dough, if you feel the dough is tight.. Add little more water.
- Once the dough comes together, topple the dough onto your kitchen surface $dusted with some flour) and knead for a good 10 – 15 mins (use the heel of your hands to knead and pull back the dough with your fingers – this basically releases the gluten in the flour thereby making your bread soft).
- Ball it up and leave to rise in an greased bowl. Cover the bowl with a cling film. Let the dough rest for 45 mins in a warm area.
- Uncover the dough and knock back to release the air inside. Add the oil and knead again.
- Grease your bread mould and dust it. Tap outwards and remove extra flour. Roll the dough into a nice ball (close to the shape of the mould) and place it in the bread mould so it fits rights in.
- Brush the top with oil and cover with a cling film and leave the dough to rise for 45 mins in a warm area.
- Just before baking, brush some milk on the dough and bake in a preheated oven at 180 degree C for 20-30 mins or until the surface is golden (I used middle rack)
- When you take out the bread from the oven, brush some butter on top.
- Leave for 10 mins and then take it out of the mould and let it cool completely on a wire rack. Use a serrated knife to slice the bread.
It’s comforting, homely and undeniably delicious. Ohh.. and the smell of freshly baked bread is a trip to heaven !
PS: you can even add sauted onion + spices/ fried garlic pieces + Italian season etc to make a flavoured bread.
The recipe might seem tedious but it’s not. Trust me and give it a shot. Happy Baking guys!