I am very much a creature of habit in most respects, but I do make an effort to continually try new things in the kitchen. I sort of have to, otherwise I would be stuck in the same rut for months! This was the motive behind these “brownies.” They are not quite like anything I’ve ever made before, but who doesn’t like chocolate and hazelnut(!?), so when I saw the recipe featured recently in a magazine, I tore out the page and saved it to make the next time I needed some dessert inspiration.
The ingredient list is extremely short, the process is simple, and the end result is somewhere between a gooey brownie and fudge. Unsurprisingly, the Nutella taste is strong and delicious, though the eggs give it texture and almost a hint of meringue-like flavor. A fun and tasty kitchen experiment!
Chocolate Hazelnut Brownies
Yield: 16 1″ squares
4 extra large eggs
pinch of fine sea salt
1 cup chocolate hazelnut spread (Nutella is the classic)
powdered sugar, for finishing
Preheat oven to 350 degrees F. Line the base and sides of an 8″ square cake pan with parchment paper.
In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and salt on high until the eggs have more than doubled in size and are pale and mousselike–about five minutes.
Meanwhile, place chocolate spread into a heat-safe bowl and microwave on high for about 1 minute, stirring halfway through. The spread will be slightly runny.
Pour the heated chocolate in a continuous trickle into the eggs, beating on medium-high as you go, until fully combined. The eggs will decrease in volume substantially.
Pour mixture into the prepared pan and bake for 18-20 minutes, until a toothpick inserted into the center comes out completely clean. Allow to cool in the pan for at least one hour, then remove, cut into squares, and dust with powdered sugar.
Source: Nigella Lawson via People