Comments on: Nutella Brownies

By: carnivoregirl

carnivoregirl — Sun, 06 Nov 2011 19:54:12 +0000

Incredible brownies! The only drawback is that I can’t taste much of the Nutella. I still gave it 5 stars because every person who had one declared that it was the best brownie they’d ever eaten (and I concur!) Great recipe!

By: shecancook2

shecancook2 — Thu, 28 Oct 2010 20:13:02 +0000

i was going to post this recipe- but before i did- i checked and here it was!! the topping for me doesn’t exist… not that it wouldn’t be delicious- it would just be too much!!

these brownies are PERFECT!! warm and fudgey with the shiny crust on top, cracked and beautiful!! wonderful by itself, with a cup of milk, a dollop of whip cream or ice cream or a drizzle of chocolate syrup… it’s just simply WONDERFUL!! it reminds me of a thick version of chocolate lave cakes or chocolate souffle… DELICIOUS!!

THANKS FOR POSTING!! IT’S AWESOME!!

By: leighs50

leighs50 — Wed, 11 Aug 2010 21:30:16 +0000

I too have bee on the search for a great brownie recipe, one that tastes as good as the boxes. This one was great, and a keeper for sure! I did use a 9×13 pan and cooked for 30 minutes. I may cook just a little bit longer next time, but we loved them! People were asking for the recipe.

By: leighs50

leighs50 — Wed, 11 Aug 2010 21:27:36 +0000

Great recipe, I did use a 9×13 pan and cooked 30 minutes….still gooey but we liked them that way.

By: bergmaedel

bergmaedel — Thu, 08 Jul 2010 01:17:53 +0000

Definitely use a 9×13 pan – I don’t think a square pan will work at all – as there is a lot of batter. I would recommend to start checking it at 30 minutes, but it might take up to 45 minutes to bake.

I think I used a whisk for most of the recipe, but after adding the nutella, it does get a bit hard to mix. A hand mixer would work best. Or a stand mixer.

These are fabulous brownies, though. Definitely my latest go-to brownie recipe. I just have to remember to always have nutella on hand when I want a brownie…

By: bergmaedel

bergmaedel — Thu, 08 Jul 2010 01:14:53 +0000

I’ve been searching for the perfect homemade brownie recipe for a long time – one that is not grainy and dry and one that resembles that desired texture often found in brownie mixes. This is it! The nutella doesn’t render a strong flavor – I think it helps make the brownies gooey and soft and delicious.

By: vale

vale — Wed, 09 Jun 2010 22:12:58 +0000

These are really good! I halved the recipe and the size was exactly what a “normal” brownie recipe is. Thanks!

By: kalisah

kalisah — Tue, 02 Mar 2010 17:07:24 +0000

Well this didn’t turn out as I’d expected at all.

When I poured the batter into an 8×8 pan, it was VERY full. I questioned it, but I’m a live-and-die-by-the-recipe kind of girl, so I double-checked it and put it in the oven for 30 minutes.

Needless to say, it was no where near done. I was afraid the brownies were just too thick to cook, so I turned the oven down to 325 and left them in another 10 minutes. But they still were very liquid below the surface.

I checked the recipe again, and read about letting it set in the fridge, etc. and I thought, “Maybe it’s like a pecan pie and it sets after it cools. Maybe I’m over cooking it.” So I took them out, let them cool, put them in the fridge for a couple hours.

When we tried to eat them, there was a tiny crust on top (maybe 1/4 inch was cooked) and the rest was completely raw. It was like eating chocolate frosting out of a can. Very disappointing.

I think they might have been good if I’d cooked them in a 9×12 pan. I might try again, IDK. I hate wasting all those ingredients.

By: kalisah

kalisah — Mon, 01 Mar 2010 19:44:14 +0000

Hi
You didn’t specify – can a handmixer be used or should the batter be mixed with a spoon. I used a spoon but I’m fairly sure I won’t be able to lift my right arm tomorrow.