Warm Coffee Nutella Brownies
Duration: 40 mins
Today is World Nutella Day and that is a perfect excuse to get my fix for this jar of utter delight.
The warm coffee Nutella brownies with walnuts and sea salt is pure indulgence, so I wouldn’t blame you if you didn’t want to share these irresistible chocolatey, gooey goodness :P.
Fun Fact: Back in 1806, Napoleon tried to take over the world by freezing British commerce, leading to a disastrous continental blockade which resulted in chocolate prices skyrocketing. The Piedmontese chocolatiers then tried to stretch the supply by adding chopped hazelnuts & called it the “gianduja”. Over a century later, the chocolates again became expensive during WWII & an Italian pastry maker Pietro Ferrero invented “Giandujot” in 1946 – a loaf made with sweet hazelnut dough, cocoa & sugar. Three years later he altered the recipe to make it spreadable & in 1964 his son Michele tweaked the recipe slightly and renamed it “Nutella”, that we all know and love.
- 1 cup unsalted butter
- 1 cup brown sugar
- 3 eggs
- 1 tsp vanilla essence
- 1/2 cup Nutella
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup cocoa powder
- 1 tsp instant coffee powder
- 14-15 chopped walnuts
- Preheat oven to 180ºC.
- Line a square baking pan with parchment paper.
- Beat the butter until smooth and creamy.
- Add the sugar and beat for couple of minutes more.
- Slowly add the eggs and vanilla essence.
- Mix the Nutella until well combined and fluffy.
- Add the flour, baking powder, sea salt, cocoa powder, instant coffee powder and walnuts. Fold them well, but do not overmix.
- Pour the batter into the prepared baking pan and spread a thin layer of Nutella on top.
- Bake for 25-30 mins until a skewer comes out clean.
- Let it cool on a wire rack before cutting them into squares.
- Enjoy with your morning or afternoon cuppa.