Nutella Caramel Hazelnut Brownies

Source: bell alimento

I was looking for recipes that had Nutella as an ingredient and look at what I found? Nutella Caramel Hazelnut Brownies! Don't these look divine? The recipe is from bellalimento.com. My mouth is watering already. 

INGREDIENTS

• 2 large fresh eggs
• 1/2 stick unsalted butter - room temp.
• 1 cup sugar
• 1 tsp pure vanilla extract
• 1/2 cup all purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp baking powder
• pinch salt
• 1/4 cup Nutella - melted
• 1/4 cup Caramel Sauce- melted
• Hazelnuts

DIRECTIONS 

Preheat your oven to 350 degrees. Into a mixing bowl add your flour, baking powder, salt & cocoa powder. Using a whisk, mix together & set aside. Into your stand mixer add the sugar & butter & mix together until creamy. Add in eggs one at a time and mix well. Add in your vanilla. GRADUALLY add in your flour mixture until it’s well combined. Batter should be thick and sticky.

Spray an ovenproof 8 x 8 dish with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside. It will adhere to bottom of dish. Take HALF of your brownie batter & smooth it on top of the parchment paper. Take your caramel sauce and spoon it on top of brownie mixture covering entire layer of brownie. Place the remaining brownie batter on top smoothing it out. Place in oven and bake for 30-40 minutes until sides are firm and center is no longer giggly.

Allow brownies to cool completely before removing. Cut your brownies to your desired size using a serrated knife. Make a small indentation with your finger into each brownie. Take your melted Nutella and drizzle over the tops of the brownies. Garnish with the hazelnuts.

Read more: http://www.bellalimento.com/2010/03/14/nutella-caramel-hazelnut-brownies/#ixzz0noULpCDk

Last Minute Brownies

What do you do when you're invited to a dinner party a couple of hours before it starts and you don't have a dessert to bring? Brownies, of course. It probably would have been just as easy to go buy already baked brownies or desserts, but I had all these ingredients and why waste my gas and money when I could make perfectly awesome brownies at home. I found this recipe from the Hershey.com website. These brownies are more cakey than fudgey and although I didn't frost them (I didn't have powdered sugar) I'm sure they would have been even better.

INGREDIENTS (makes 16 brownies)

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped pecans (optional)
• CREAMY BROWNIE FROSTING (recipe follows; I didn't put any frosting on my brownies because I didn't have any powdered sugar, but they are just as good!)

DIRECTIONS

Heat oven to 350°F. Grease 9-inch square baking pan.

Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. In another bowl stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if using. Spread batter evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.

CREAMY BROWNIE FROSTING

INGREDIENTS

• 3 tablespoons butter or margarine, softened
• 3 tablespoons HERSHEY'S Cocoa
• 1 tablespoon light corn syrup or honey
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 to 2 tablespoons milk

DIRECTIONS

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Brownie Muffins

As you all know, I am not a baker, but I decided to give these muffins a try. I found the recipe in an old Cusine at Home magazine. I only changed the recipe slightly. Instead of using both semisweet and milk chocolate chips, I just used semisweet, so the muffins were extra chocolatey. If you're a chocoholic like I am, you'll really love these brownie muffins.

INGREDIENTS (Makes one dozen)

• 2 cups semisweet chocolate chips
• 10 tablespoons unsalted butter
• 4 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon instant coffee
• 1 cup all-purpose flour
• 1 cup semisweet chocolate chips + 1/2 cup for topping
• 1 cup walnuts or pecans, chopped

DIRECTIONS

Preheat oven to 350 F; line 12 muffin cups with foil liners and coat each with nonstick spray.

In the microwave, heat 2 cups semisweet chocolate chips, butter, and 1/4 teaspoon instant coffee in a 1 quart microproof bowl at medium power for 1 minute; stir. Microwave another minute and stir again. Repeat until mixture is smooth; let cool slightly.

While chocolate cools, whisk eggs, sugar, vanilla, and salt until sugar dissolves and mixture is pale yellow, about 2 minutes on high speed.

Add the egg mixture into the cooled chocolate and whisk together. Fold in the flour just until incorporated. Add 1 cup semisweet chocolate chips and chopped nut and mix in.

Fill prepared foil cups with 1/3 cup of the brownie mixture and top each with additional chocolate chips. Bake 35-40 minutes; do not over bake. A toothpick inserted in center will still have moist crumbs clinging to it. Remove from muffin tin and cool on rack.