Nutella Brownies

Five Little Chefs – Nutella Brownies

Little Chef D was so excited to make the second Nutella recipe. This one is called Nutella Brownies from Two Peas and their Pod.  The recipe called for bittersweet chocolate, but since we had to make something NOW we used what we had, mini semisweet chips.


Little Chef D combined the dry ingredients, sugar, flour, baking powder, salt, cocoa, and the chips.  She now knows everything need to be leveled out. She asked, “scrape it off with my finger?” I replied, “Or a knife.” She decided a knife was better. She still does not like getting her fingers dirty!

  When Little Chef D saw the new cocoa container she yelled to her sisters, “Guys I want to tell you something. Something is new in here. Its a brand new can. Its from a yellow can. Cocoa is new, not hot cocoa.”  Then she measured, leveled and poured it into the bowl and said, “Some fell on the side of the bowl, I can scrape it in. Oopsy some fell on the counter.” The chocolate chips were next. She was able to pour and dump all by herself very well.

Next was the eggs. She did successfully crack two eggs into a separate bowl. Little Chef D’s method is to lightly tap the egg on the counter, then crush the shell with her fingers until it falls apart and the egg falls out.

Only two shells made it into the bowl which she fished out.

This time I found the hazelnut extract. The recipe calls for 1/2 tsp. We already had the 1/4 tsp out from the salt. I quickly thought if I give her the 1/4 tsp she will most likely spill at least another 1/4 tsp. If I give her a 1/2 tsp she will spill and then there will be too much.
I ended up giving her the 1/4 tsp. I was so happy I did. AT LEAST 1/4 tsp spilled over the top of the measuring spoon into the bowl. Luckily she had already learned the lesson to pour over a bowl!  It is very likely there is a lot more extract then the recipe called for in there.

The oil was measured and poured into the same bowl, then she stirred it all with a fork to combine.

The bowl was then poured into the dry ingredients and mixed.

Little Chef D had a difficult time with the nutella. It is so thick and didn’t want to come out of the measuring cup. But eventually she was able to scrape it out with her knife.

She tried mixing again, but it was a little too hard for her. She passed it over to me.

It was equally as hard to pour it into the baking dish. She passed that part over to me as well.

When it was time to clean up Little Chef D disappeared! Oil and cocoa were all over the counter. She was ready to do something else. She hit her limit.

We all agree these brownies are good, but there wasn’t anything special about them. The extra hazelnut extract was not noticeable. I was disappointed the nutella flavor wasn’t as strong as the Chocolate Nutella Cookies we previously made.

3/4 cup flour
3/4 cup granulated sugar
1/3 cup bittersweet chocolate, (2 ounces) coarsely chopped
1/2 cup unsweetened cocoa powder, sifted
1/4 tsp baking powder
1/4 tsp table salt
1/3 cup canola oil
2 large eggs
1/2 tsp hazelnut extract
1/4-1/3 cup of Nutella
Position an oven rack on the middle rung. Heat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake or pie pan.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt. Add in the chocolate chunks. Whisk until blended.
In a separate bowl, mix together the oil, eggs, and extract with a fork until just blended.
Pour the liquid over the flour mixture and mix with a rubber spatula until just blended. The batter will be kind of dry, don’t worry. Add in the nutella and stir until combined.
Scrape the mixture in to the pan and spread evenly. You might have to press the mixture in to the sides if you are having trouble spreading with a spatula.
Bake for 25 minutes or until a toothpick or cake tester inserted in to the center comes out with only a few gooey pieces clinging to it. Transfer the baking dish to a cooling rack and let cool. Cut into wedges, squares, or just eat from the pan:)


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