There’s nothing about the words “Nutella Brownies” that I don’t like and these brownies lived up to the name. They were just incredible. I saw “were” because they disappeared so quickly. Totally understandable when it’s a proven fact that 100% of the worlds human population adore Nutella. You show me someone who says they don’t like it and I’ll show you someone who has just told you a bare-faced lie probably because they are ashamed of just how much they like it, maybe even fetishise it!
Brownie recipes, usually are nice and easy and this is no exception. The most common mistake when making brownies is taking them out of the oven and thinking they still look a bit too liquid or have not set enough and putting them in again for another few minutes. Trust the oven times. They will continue to firm up out of the oven and remember, it’s impossible to find a brownie that’s too squidgy but there are plenty that are too dry and over-done. I think Nigella Lawson said that. Sounds like Nige.
I got this recipe from another food blogger’s website called Laura in the Kitchen. Everything I’ve seen her make is amazing but these looked like they were just on another level. The only change I made was converting the measurements from standard US cup measures to metric weights. I do have a set of cup measures but I knew that if I had to scoop out a cup and a half of thick, sticky Nutella that it would result in a huge mess. So I googled the weight of a cup and a half of Nutella and avoided the chaos.
- 450 g Nutella
- 80 g ground almonds
- 3 eggs
- Pinch of salt
- Whisk the eggs and salt together until light in colour.
- Microwave the Nutella for 20 seconds, stir and microwave again for another 20 seconds.
- Mix the now softened Nutella and almonds into the eggs until they are all combined.
- Pour the batter into a parchment-lined, 8 x 8 inch baking tray and bake at 180 degrees Celsius for 30 minutes.
- Allow to cool and cut into squares.