I know, I know. I’ve been promising a recipe for these for months now without actually doing so. I’m sorry. But I have a great excuse:
Every time I made these… they never EVER lasted long enough for me to photograph. Ever.
Not only is that the most viable excuse everrr but it also doubles to reassure you that these babies are SO delicious.
It’s Day 2 of my Christmas Extravaganza and I couldn’t think of a better recipe to share than my favorite perfect brownies. They are dense and fudgy but not gloppy, they are soft but not cakey, the chocolate is amazingly present, you can jazz them up with nuts or peanut butter, caramel or even crushed candy canes!
And they are SO good that even your friends with nut allergies will eat them, I know this from experience ;)
Yields 16 brownies, depending on how big you cut them
½ cups All-purpose Flour
½ cups Cocoa Powder
¼ teaspoons Baking Powder
1 pinch Salt
1 cup Sugar
1 stick Butter, Melted
2 whole Eggs
1 teaspoon Vanilla
½ cups Nutella
Preheat oven to 350 degrees F. Line 8×8 baking pan with parchment paper. (Tip: I have also had success baking these in a 9×9.)
In a small bowl measure the flour, cocoa powder, baking powder and salt and whisk to combine. (Tip: Use a mesh strainer to sift the cocoa powder to get rid of lumps.)
In a large bowl, whisk together the sugar and melted butter. Beat in the eggs one at a time until each is thoroughly combined. Then stir in the vanilla. Next, add the dry ingredients and mix gently until just incorporated.
Put the Nutella in a small bowl and microwave until runny (about 30 seconds). Using a rubber spatula, fold into the brownie mix.*
Pour batter into pan and bake for 20-25 minutes or until top forms a crust. Remove from oven and let cool for 15 minutes if you can handle it ;)
*For peanut butter nutella brownies: reduce Nutella to a heaping 1/4 cup and add a scant 1/4 of creamy peanut butter and melt together, proceed as directed.
Shipping Safe: I’ll go with YES. I would suggest placing these at the bottom of a tin in a single row to prevent sticking and breaking. OR if you’re tedious enough, tightly wrap each individual piece in cellophane and then package snugly.
Make ahead and Freeze: YES. Bake and let cool completely, wrap tightly and freeze. (Tip: I cut my brownies before freezing to cut down on prep time. I put them in the fridge to thaw the night before I need them, pull em out and ta-da! All ready!)