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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies
1 cup unsalted butter
1 1/2 cups sugar
4 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2/3 cup flour
3 tablespoons Nutella
Brownie
Preheat the oven to 350. Butter and flour a 9 inch baking pan. Melt the butter in a small pan.
Combine the flour and cocoa powder. When the butter has melted, pour it into a medium sized metal mixing bowl. Add the sugar to the melted butter and beat until combines.
Next, beat the eggs, vanilla, and salt into the butter mixture until smooth. Mix in the flour/cocoa powder mixture. Fold in the 3 tablespoons of Nutella. Bake brownies for about 30-40 minutes.
Nutella Ganache
1/4 cup heavy cream (I used organic heavy cream)
5 oz bittersweet chocolate, finely chopped
3 tablespoons Nutella
Bring the heavy cream to a boil in a medium sauce pan on medium-high heat. Make sure to stir occasionally. Remove pan from heat, and stir in the chopped chocolate until it is combined. Fold in the Nutella.
Let the ganache cool in a metal bowl with plastic wrap on top of bowl. The wrap will stop the ganache from forming a skin. Stir the ganache occasionally.
Peanut Butter Cream
1 1/2 cup confectioner's sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1-2 tablespoons hot water
Beat the peanut butter, butter, confectioner's sugar, vanilla extract, and enough hot water to make a smooth cream. Scrape down the bowl with a rubber spatula as you mix the ingredients.
Brownie Assembly
When the brownies are completely cooled, turn them over onto your serving plate. Spread the peanut butter cream evenly over the brownies.
When the ganache is completely cooled, spread the ganache over the peanut butter cream. If it flows over the side, lift it up with a flat spatula, and spread evenly over the peanut butter cream. Make sure to spread ganache evenly. Let it stand at room temperature for about an hour until it is set.
When the ganache has set, cut into squares. Score the brownies first.It is important to have a clean knife while you are cutting the squares. Each time you make a cut, clean the knife with a paper towel or a towel.
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NUTELLA GANACHE BROWNIES AND PEANUT BUTTER
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies
1 cup unsalted butter
1 1/2 cups sugar
4 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2/3 cup flour
3 tablespoons Nutella
Brownie
Preheat the oven to 350. Butter and flour a 9 inch baking pan. Melt the butter in a small pan.
Combine the flour and cocoa powder. When the butter has melted, pour it into a medium sized metal mixing bowl. Add the sugar to the melted butter and beat until combines.
Next, beat the eggs, vanilla, and salt into the butter mixture until smooth. Mix in the flour/cocoa powder mixture. Fold in the 3 tablespoons of Nutella. Bake brownies for about 30-40 minutes.
Nutella Ganache
1/4 cup heavy cream (I used organic heavy cream)
5 oz bittersweet chocolate, finely chopped
3 tablespoons Nutella
Bring the heavy cream to a boil in a medium sauce pan on medium-high heat. Make sure to stir occasionally. Remove pan from heat, and stir in the chopped chocolate until it is combined. Fold in the Nutella.
Let the ganache cool in a metal bowl with plastic wrap on top of bowl. The wrap will stop the ganache from forming a skin. Stir the ganache occasionally.
Peanut Butter Cream
1 1/2 cup confectioner's sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1-2 tablespoons hot water
Beat the peanut butter, butter, confectioner's sugar, vanilla extract, and enough hot water to make a smooth cream. Scrape down the bowl with a rubber spatula as you mix the ingredients.
Brownie Assembly
When the brownies are completely cooled, turn them over onto your serving plate. Spread the peanut butter cream evenly over the brownies.
When the ganache is completely cooled, spread the ganache over the peanut butter cream. If it flows over the side, lift it up with a flat spatula, and spread evenly over the peanut butter cream. Make sure to spread ganache evenly. Let it stand at room temperature for about an hour until it is set.
When the ganache has set, cut into squares. Score the brownies first.It is important to have a clean knife while you are cutting the squares. Each time you make a cut, clean the knife with a paper towel or a towel.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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