I'm a day late on World Nutella Day and about 7 months late on a blog post, but that's okay because I won Valentine's Day, and it's still a week away! How did I do this? Simple. I made a heart-shaped Nutella brownie. It was perfectly dense, Nutella-y, and fudgy, and Brian threatened to eat the entire thing in one sitting.
[For the record, I didn’t get around to making these brownies on Nutella Day because we were too full of Nutella and homemade chocolate hazelnut spread (a la David Lebovitz).]
Whole Wheat Nutella Brownies
1/2 cup granulated sugar
4 tablespoons unsalted butter or coconut oil (or a combo of the two), melted*
1 teaspoon vanilla
3/4 cup Nutella, or other chocolate-hazelnut spread, softened slightly
1/2 cup whole wheat pastry flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
*I used 3 tablespoons butter and 1 tablespoon coconut oil. The hint of coconut in the final product was a nice way to lighten the otherwise very rich flavor just a bit.
Preheat oven to 350 degrees Fahrenheit.
Prepare an 8- or 9-inch square baking pan (or a heart-shaped pan, if you have it :)) by greasing with butter or coconut oil and coating with flour.
In a medium mixing bowl, whisk together the butter and sugar. Add the egg and vanilla and whisk until well combined. Stir in the Nutella.
In a separate bowl, stir together the dry ingredients. Then combine with the wet ingredients and stir until just combined.
Spread evenly in prepared baking pan.
Bake for 18-25 minutes, depending on how gooey you like the center.
Cool for about 10 minutes and serve warm, either alone or with whipped cream or vanilla ice cream.
Happy (Belated) World Nutella Day and Happy (Early) Valentine's Day!
Even though the official holiday was yesterday, you can still celebrate by enjoying Nutella on its own or in any of the many recipes you’ll find here: