Our 12 year old daughter Amanda has been asking for brownies, she’s the brownie princess of the house. She doesn’t like fancy , I’ve tried putting cherries in them, nuts etc… but no deal. She just wants brownies. To Read More, Click On The Recipe Title
I’ve never made anything with Nutella. But these brownies looked so good I couldn’t wait to crack that jar open and make them! The smell of baking brownies filled the house and Amanda couldn’t wait to get her hands on one. She couldn’t even wait for them to cool, she had one warm out of the pan all gooey and soft. I added about a third of a cup of Nutella to the batter and a handful of milk chocolate chips The rest of the Nutella went on top as a frosting. Pure chocolate heaven I tell ya!!
You can decorate these by putting chocolate chips or nuts on top but Amanda loved these just so in all they’re fudgy gooeyness.
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Nutella Chocolate Fudge Brownies
4 – one ounce squares unsweetened chocolate
1 cup butter (2 sticks)
2 1/2 cups sugar
4 large eggs
1 Tablespoons pure vanilla
1/8 teaspoon salt
1 cup unbleached white flour
1 cup chopped nuts and/or chocolate chips, optional
1/2 – 1 whole jar of Nutella
How To Make Nutella Chocolate Fudge Brownies:
Preheat oven to 350 degrees F.
Butter or spray and flour a 9 X 13 inch glass or non-stick baking pan.
Melt unsweetened chocolate and butter in a large saucepan over medium heat. Do not burn. Remove from heat.
Using a wooden spoon or spatula, add sugar and stir until well mixed.
Add eggs, vanilla and salt and beat well with a wooden spoon.
Fold in flour and mix just until smooth. Do not over mix. This is also the time to fold in chopped nuts & chocolate chips.
Pour into prepared pan.
Bake at 350 degrees for 30-40 minutes or until knife comes out clean.
Cool for about 15 minutes, then spread desired amount of Nutella over warm brownies.
Sprinkle with more nuts, chips sprinkles or whatever else you like!
Cool completely before cutting into squares.
Yields from 16-24 servings depending on size.
Peanut Butter Pinwheel Cookies
This recipe came from The Canadian Living recipe site, it caught my eye because I’ve never seen peanut butter pinwheels before. Peanut butter is a big favorite of my husbands so I decided to try them. The recipe said to refrigerate the dough for 45 minutes but that wasn’t long enough for my dough to chill up to roll out. Next time I’ll chill the dough a couple hours before rolling and spreading the chocolate. This is a very tender cookie with lots of peanut butter flavor and a nice chocolate swirl in the middle. I didn’t have semi sweet chocolate so I used milk chocolate chips, the swirl would be more prominent with the semi sweet chocolate….next time. Peanut butter and chocolate is a classic combination well loved in this family and these will be made again!! My Mother’s Day present is an ice cream machine that will hopefully be here this week, it’s being shipped. I was thinking …..chocolate ice cream with bits of this cookie thrown in for good measure, YUM!! I’ll let you know how it turns out!
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Peanut Butter Pinwheel Cookies
1 cup (250 mL) butter, softened
1 cup (250 mL) packed brown sugar
1 cup (250 mL) smooth peanut butter
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
In large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy. Beat in peanut butter, egg and vanilla until smooth. Combine flour, baking soda and salt ; gradually mix half into peanut butter mixture. Using hands, mix in remaining flour mixture to form stiff dough; refrigerate for 45 minutes.
Meanwhile, melt chocolate with butter in bowl over hot (not boiling) water. Let cool.
Divide dough in half. On lightly floured surface, roll each half into 10- x 8-inch (25 x 20 cm) rectangle. Spread each rectangle with half of the chocolate mixture. Starting from long side, roll up each rectangle jelly roll-style to form 2 long rolls. Wrap separately, seam side down, in plastic wrap. Refrigerate until firm, at least 8 hours or up to 12 hours.
Using sharp knife, cut into 1/4-inch (5 mm) thick slices. Place 1-1/2 inches (4 cm) apart on lightly greased baking sheets. Bake in 375°F (190°C) oven for 10 to 12 minutes or until lightly browned. Transfer to rack; let cool. (Can be stored in airtight container for up to 1 week)