Easy Nutella Brownies (With Pumpkin Ice Cream)

‘He stood staring into the wood for a minute, then said: “What is it about the English countryside — why is the beauty so much more than visual? Why does it touch one so?”

He sounded faintly sad. Perhaps he finds beauty saddening — I do myself sometimes. Once when I was quite little I asked father why this was and he explained that it was due to our knowledge of beauty’s evanescence, which reminds us that we ourselves shall die. Then he said I was probably too young to understand him; but I understood perfectly.’
-Dodie Smith, I Capture the Castle

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Billy Green from Wit and Vinegar came out with a cookbook called Whip it Up, and the recipe for these nutella brownies are found among its pages. If you haven’t checked out Billy’s blog yet, head over for good recipes and sassy conversation. “Oh, hello there. Thank you for picking up this book and flipping to this page to decide whether or not you want to buy it. Your hair looks great today, by the way. You wanna talk about food?”

It’s an instant cure for the blues.

More Brownie Recipes:

• Layered Peanut Butter Crunch Brownies
• Raspberry White Chocolate Brownies
• My Favorite Brownies

Easy & Quick Nutella Brownies

Recipe adapted from Whip It Up!, by Billy Green. (Hardie Grant Books, 2015)

The no-churn pumpkin ice cream can be found in this post here.

30-Minute Fudgy Nutella Brownies

Servings: 12 brownies

Sarah Kieffer

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Ingredients

• ½ cup (125 grams) unsalted butter
• ½ cup (155 grams) Nutella
• 6 oz (170 grams) good-quality dark chocolate at least 60%, chopped
• 1/3 cup (80 grams) white granulated sugar
• ¼ teaspoon coarse kosher salt
• 1 teaspoon pure vanilla extract
• 2 large eggs
• ½ cup (60 grams) all-purpose flour

Instructions

• Preheat your oven to 350 degrees F and grease a 8×8 inch square pan. (or 25 cm | 10-inch loose-bottomed tart tin).
• In a medium saucepan, melt down the butter and Nutella. Remove from the heat and add the chocolate, letting it sit for a minute or so to melt from the residual heat. Then whisk it all together to make a beautiful glossy mess.
• 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 the flour disappears.
• Pour into the prepared pan and bake for 25–30 minutes until the top is nice and glossy and sort of crackled. It won’t look 100% done when you take it out but that means not having a dry hockey puck. Let cool completely before serving and powdered sugaring to ensure the best texture and not dissolving your decoration. Eat warm with no-churn pumpkin ice cream!