The winner of the Confinement 2020 great brownie bake-off.
We tested three brownie recipes and these were by far the favorite. I’m not trying to showcase Nutella, (see my recent post Chocolate Hazelnut Cake) but it is what makes these rich, fudgy, chocolatey over the top brownies so good, maybe even amazing.
I made a few changes to the original recipe, written by Brooklyn based photographer and baker Yossy Arefi and published on the NYT Cooking website. I used a shot of espresso instead of espresso powder and swirled tahini over the top instead of a generous final dollop of Nutella. Using tahini or another unsweetened spread like almond butter makes the already sweet brownies a little less sweet.
The recipe was quick and fuss free (the hardest part was having to scrape the last little bits of the Nutella out of the jar in order to have enough) and will more than satisfy a chocolate dessert craving.
Ingredients
- Serves 9
-
- ½ cup (113 g) unsalted butter (1 stick) plus more for greasing the pan
- 4 ounces (113 g) bittersweet chocolate, finely chopped
- ¾ cup (222 g) Nutella
- ¼ cup (74 g) Nutella or another unsweetened spread like tahini or almond butter
- 2/3 cup (134 g) granulated sugar
- 2 large eggs
- ½ teaspoons expresso powder or 1 tablespoon very strong coffee
- 1 teaspoon vanilla extract
- ¾ cup (96 g) all-purpose flour
- ½ teaspoon sea salt
Instructions
- Butter and line an 8 x 8-inch (20 x 20 cm) pan with parchment paper – if you extend the paper up the sides and leave an overhang it’s easy to grab the paper and lift the brownies out.
- Heat oven to 350°F (180°C) or if using a fan oven 320°F (160°C).
- Combine the chocolate and butter in a medium size, heat-safe bowl set over a pot of simmering water. Stir until melted and smooth. Set aside.
- In the bowl of a standing mixer or using a handheld beater or elbow grease, add the ¾ cup (222 g) of Nutella, sugar, eggs, vanilla and expresso. Beat on medium speed for 5 minutes, scraping down the sides as you go.
- Slowly add the melted chocolate mixture, beating on low, then fold in the flour and salt by hand.
- Pour the mixture into the prepared pan and smooth out the top. Now, either spread the remaining ¼ cup (74 g) of Nutella over the batter in an even layer or dribble the same amount of tahini over the top and swirl it created a marbled effect using the blade of knife.
- Bake the brownies for 25 to 30 minutes, or until just set. A toothpick inserted in the middle should come out with moist crumbs. Leave to cool before removing from the pan and serving.
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https://www.charlottepuckette.com/recipes/desserts/fudgy-nutella-brownies-with-tahini/
