This Nutella-Spiked Brownie Will Make You Do a Happy Dance

Yahoo Food Recipes

Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Billy Green of Wit & Vinegar upgrades the classic brownie with help from rich and creamy Nutella and an elegant tart pan. The recipe appears in Green’s recently released cookbook, Whip It Up! Over 75 Fast, Fun and Easy Recipes.

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Photo: Billy Green

By Billy Green of Wit & Vinegar

This baby is an answer to those mall cookie pizza things and something I developed just so I had an excuse to use my stencil for the powdered sugar. I mean the one I designed on the computer, then cut out with an x-acto knife, then screwed up two other tarts trying to use it and get clean lines. #legitstruggle

I looooove this brownie, though. It comes together in one saucepan and is a little fudgy with a nice smack of Nutella.

Nutella Brownie Tart
Serves 6

½ cup unsalted butter
½ cup Nutella (cookie butter would work, too)
3 ½ ounces good-quality dark chocolate (at least 60 percent), chopped
⅓ cup white granulated sugar
¼ teaspoon coarse kosher salt
1 teaspoon pure vanilla extract
2 large eggs
½ cup all-purpose flour
Powdered sugar, for dusting

Preheat your oven to 350°F (180°C) and grease a 10-inch (25 centimeter) loose-bottomed tart tin.

In a medium saucepan, melt butter and Nutella. Remove from heat and add the chocolate, letting it sit for a minute or so to melt. Then whisk it all together to make a beautiful glossy mess that you probably want to bathe in.

Add in the sugar, salt, and vanilla extract and whisk to combine. Add the eggs one at a time, fully incorporating the first before adding the second. Carefully add the flour and mix just until incorporated.

Pour into the prepared tart tin and bake for 25 to 30 minutes until the top is nice and glossy and sort of crackled. It won’t look 100 percent done when you take it out but that means not having a dry hockey puck.

Let cool completely before dusting with powdered sugar. Feel free to use a stencil, like I did. If you want to eat it warm (and maybe with vanilla ice cream!), let it cool completely after baking, then pop it in the oven for 5 minutes at 350°F (180°C) before serving.

More delectable brownies:

Cocoa Brownies from ‘Van Leeuwen Artisan Ice Cream’

Matcha Brownies Recipe From ‘What’s Cooking Good Looking’

Spicy Malted Chocolate Chipotle Brownies