Smooth, chocolaty, hazel-nutty, goodness. Nutella has become a staple food in many households around the world and we can definitely see (or taste) why! Kid’s and adult’s alike love indulging in this heavenly spread, but some may come up short on ideas for how to consume it other than by the spoon. If you’re in need of some inspiration then check out these delicious recipes we rounded up!
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 25 brownies
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled slightly
2 cups light brown sugar, packed
2 large eggs
1 tablespoon vanilla
1 cup (13 oz jar) Nutella
1/2 teaspoon coarse salt for sprinkling on top (optional)
-Preheat the oven to 350° F. Line an 9×9 baking dish with parchment paper and spray with nonstick spray. Set aside.
-In a medium bowl, whisk together flour, baking powder and salt. Set aside.
-In a separate large bowl, mix together melted butter and brown sugar using a whisk. Add eggs and vanilla and mix until combined. Using a rubber spatula or wooden spoon, add the flour mixture to the egg mixture and stir by hand just until combined.
-Pour half the batter into prepared pan and use the rubber spatula to evenly spread the top. Pour Nutella over the bottom layer of batter.¹ Spread evenly with an offset spatula. Pour second half of batter on top and gently smooth over with the rubber spatula.²
-Bake at 350° F for 35 to 37 minutes, or until the top is shiny and cracked, and feels firm to the touch. Sprinkle with sea salt immediately and cool completely on a wire rack. Cut into 1 1/2 by 1 1/2-inch bars and serve.
Click here to see full article and recipe notes from Haley – A self-taught baker, food photographer and culinary writer.
1 and 1/3 cup good quality dark chocolate
1/2 cup thickened or heavy cream
1 cup Nutella
1 cup skinless hazelnuts
-Finely chop the dark chocolate and place in a small bowl.
-Next, pour the cream into a small saucepan and place on a low heat. Once the cream becomes warm to the touch, pour it over the dark chocolate and leave for two minutes.
-Then slowly whisk the chocolate mixture until it forms a lovely chocolate ganache. Add half of the Nutella and continue to whisk, then add the remaining Nutella and whisk until combined and smooth.
-Pour the chocolate into a deep bowl and pop into the refrigerator for 2-3 hours or until set.
-Crush your hazelnuts until they resemble fine crumbs. Then spoon out teaspoons of the chocolate truffle mixture, roll them in your hands until smooth and roll them in the crushed hazelnuts. Store truffles in the fridge.
Click here to learn more about Nutella truffles, Jess, and her delicious baking!
2/3 cup hazelnut meal*
1 tablespoon unsweetened cocoa powder
1 cup powdered sugar
1 teaspoon instant espresso powder (optional)
½ teaspoon salt
2 egg whites, room temperature
¼ teaspoon cream of tartar
¼ granulated sugar
1/2 cup Nutella
1 cup powdered sugar, optional
-Separate your eggs and allow them to come to room temperature while preparing the rest of the ingredients.
-Line 2 baking sheets with parchment paper.
-Mix hazelnut meal, cocoa powder, powdered sugar, espresso powder, and salt until combined. Sift into a medium bowl.
-When the egg whites are room temperature, add the cream of tartar. Beat on medium speed until frothy.
-Gradually add sugar, beat until stiff, glossy peaks form.
-Add half of the dry ingredients and fold with a rubber scraper, then repeat with the other half of the dry ingredients, being careful not to over-fold and deflate the whites.
-Place the batter in a large piping bag fitted with a large round tip (Wilton #806), and pipe circles onto lined baking sheets. Tap each baking sheet against the counter once to remove any air bubbles. Let sit 15-30 minutes.
-Preheat the oven to 325 degrees.
-Bake the macarons for 15-16 minutes, rotating the pans from front to back and top to bottom halfway through baking time.
-The macarons are done when they just begin to separate from the parchment. Cool completely on a wire rack.
-You can use straight Nutella for the filling, or mix the Nutella with powdered sugar for a thicker paste. Use an offset spatula or an icing bag to top one macaron, and then find a similarly sized macaron to complete the sandwich. Repeat with all meringues.
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