I know I’ve said it before but I really do have the most talented friends EVER. Are you still staring at the picture above? I don’t blame you, I almost licked the screen myself when I saw it. Today’s calorie free (wink wink) guest post comes from my friend Liren who writes the award nominated (soon to be winning I’m sure ; ) blog Kitchen Confidante. She makes some smack dab decadent food and takes ridiculously amazing photos to go with her recipes. I know you’re going to love this and her ’cause I sure do! – Paula
There was a time, if you can believe, that the word Nutella was non-existent in my husband’s vocabulary. He somehow was oblivious to this world of chocolate and hazelnut gooeyness, and for quite a while, I think he actually eyed me with suspicion when I would indulge in a Nutella-banana waffle sandwich for dessert (my favorite way to enjoy it!).
I’m not sure when the transformation happened, but let me just tell you, it has. It was as if the chocolate heavens opened and my husband, the doubter, followed the light. He has been a Nutella believer ever since.
Let’s just say we now go through a lot of Nutella at our house. A lot.
When Paula asked me to write a guest post for Bella Nutella, I was all too happy to do so, and I knew exactly what I would make. For several months, I have been playing around a brownie recipe, and I knew that its next incarnation would have to involve Nutella. The result is almost like a brownie souffle, with a warm center of Nutella bliss.
But promise me one thing. If you make this, you have to go all the way. This is not a, oh I’ll just have the brownie kind of thing. You must, must, must do it a la mode. Make it with frozen yogurt, if it will make you feel better. But don’t forget the warm Nutella sauce. And the crushed hazelnuts. Trust me. You’ll be happy you did.
These individual servings are quite generous, with one ramekin easily serving two. I recommend grabbing two spoons and the person you love the most and sharing.
For the Ramekins:
1 tablespoon butter, room temperature
2 tablespoons cocoa butter
4 6-ounce ramekins, about 4 inches in diameter
For the Brownies:
4 1/2 ounces semisweet chocolate
9 tablespoons unsalted butter
2 large eggs
3/4 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 cup Nutella
For the Nutella Sauce:
1/2 cup Nutella
1/2 cup skim milk
Vanilla frozen yogurt or ice cream
Preheat the oven to 300 degrees.
Prepare the ramekins by buttering each and dusting with cocoa powder, shaking off the excess. Set aside.
In the bowl of a double boiler, melt the chocolate and butter over simmering water, stirring well to combine.
In another bowl, whisk together the eggs and sugar. Add the chocolate to the egg mixture and whisk to combine. Stir in the flour and salt, be careful not to overmix. Divide the batter into the ramekins. Drop two tablespoons of Nutella in the center of each filled ramekin, and using a fork, stir the Nutella into the batter, folding it about three times.
Place the ramekins on a baking sheet and bake in the oven for about 30-35 minutes. The brownie will still be soft in the middle. Cool on a wire rack at least 15 minutes before un-molding.
As the brownies cool, in a small sauce pan over medium-low heat, stir together the Nutella and milk. The sauce should be glistening and warm.
To serve, un-mold the warm brownie on a platter. Top with vanilla ice cream, warm Nutella sauce and crushed hazelnuts. Serve immediately.
Recipe adapted from Marble Fudge Brownies, The Union Square Cafe Cookbook, by Danny Meyer and Michael Romano.