Tuesday, 6 November 2012

:: Best Ever Brownies ::

Triple Chocolate Nutella Brownies
:: Megann’s Kitchen ::

:: triple chocolate nutella brownies with an easy salted caramel sauce ::

For some reason, I have always felt a special connection to brownies. It’s as if every time I make the soft & fudgy chocolaty delight, it somehow makes me a little bit more American - making me closer to my mother's Southern Kentucky roots. Silly, I know, but I feel so proud when I make a traditional American dish – feeling my ancestors smile down on me from above.

These brownies are not from my grandmother’s traditional recipe bank, as hers are more cake-like consistency & my mother has told me that back in the day my version of brownies would be considered “under-cooked”. However, times have changed & the delicious fudgy goodness of this recipe will help put a delectable smile on any Americans face. Originally inspired by a taste.com.au recipe, I have altered it to make it my very own. With the addition of Nutella to the chocolate mixture then finishing it off with half dark chocolate/half white chocolate chunks, this has made them into triple chocolate brownies! My husband loves them, my toddler loves them & everyone at work loved them. A co-worker of mine even went as far as to say that they were the best brownies she had ever tasted! Well, I might just have to agree…

chocolate batter
180g butter, cubed
200g dark cooking chocolate, broken into pieces
¾ cup brown sugar
3 eggs
1 tsp vanilla bean paste
¼ cup cocoa powder, sifted
¾ cup plain flour, sifted

brownie features
3 heaped Tbs Nutella (chocolate & hazelnut spread)
100g white cooking chocolate, chopped into large chunks
100g dark cooking chocolate, chopped into large chunks

:: mixing through chocolate goodness ::

Preheat oven to 180°C. Prepare an 18cm sharp edged square cake tin by greasing & lining with parchment paper. Place the broken chocolate & butter in a heatproof bowl. Position the bowl over a saucepan containing water (creating a double boiler) on the stovetop over low heat, stirring occasionally until mixture is completely smooth. Remove from the heat & place on the bench top to cool slightly.
Meanwhile, combine the sugar, eggs, cocoa, vanilla, & flour in a mixing bowl & stir until just combined. Add the melted chocolate mixture, stir, then add the Nutella, white & dark chocolate chunks & mix well. Pour the mixture into prepared tin. Bake for 25-30 minutes; keep in mind that they are meant to be soft & fudgy in the middle. Cool completely in the baking tin then place into the fridge to set. Cut into desired sizes & serve!

optional extra: easy salted caramel sauce (see below)

:: super easy salted caramel sauce ::

easy salted caramel sauce (optional)
60g unsalted butter
1 cup of brown sugar
1 tsp vanilla bean paste
150ml thickened cream
½ tsp sea salt flakes (I like Murray River Pink Salt)
            + plus some extra to sprinkle on top

Gently melt the butter in a saucepan over low heat. Add the brown sugar & stir until sugar has just melted. Then add the vanilla bean paste & carefully add the cream in small amounts so that the sugar doesn’t seize. Add sea salt to taste. Set aside in the saucepan until serving time.

:: the perfect brownie feature - chocolate chunks ::

Kitchen Notes
:: You can add/swap the brownie features to create your own individual brownies, these might include- 100g toasted hazelnuts, 100g macadamias, 100g craisins, 100g broken Marie biscuits, etc. Just make sure your “features” total 200 grams. Use your imagination as the list is endless!
:: Don’t add the chocolate chunks or eggs to a hot chocolate mixture. It can cause the chocolate chunks to melt into the batter or the eggs to scramble.
:: You can easily make brownie muffins – spoon mixture into prepared muffin tins lined with feature paper muffin patties. Cook for 18-20 minutes & cool. Spoon a small amount of salted caramel on top & chill. Once chilled, sprinkle with sea salt flakes. Perfect to impress for a picnic or day out!
:: The salted caramel sauce is my go to for any dessert dish – anything from sticky date puddings to ice cream. Be careful not to let the caramel bubble too much on the stovetop. It may thicken too much & become like a chewy toffee or crystallise, rather than a smooth sauce.
:: If you like a creamier caramel, simply add more cream.
:: To eat: Cold Brownies straight from the fridge in Summer, ah-mazing!

:: tucking in to delicious, fudge like brownies with a chocolate crunch ::

:: When serving, pour the salted caramel over the top of the brownies in front of your guests for a “WOW!” effect. Finish off with a sprinkle of sea salt, roughly broken nuts & a spoonful of double cream.


  1. Hi,

    We've recently launched the site Everyrecipe.com.au, where users can search through thousands of recipes from the best Australian food sites and blogs.

    We noticed that you have a lots of delicious recipes on your blog and would like to suggest you have a look at our Top Food Blogs section here: http://www.everyrecipe.com.au/top-food-blogs.
    Follow the instructions on our site to add your own food blog to the list.

    If you have any questions, don’t hesitate to contact us on info@everyrecipe.com.au. Hopefully your food blog will be up there in the top!

    Warm regards,

    1. Hi Senka,
      I have taken a huge chunk of time for maternity & health leave but hope to get back to blogging soon! Feel free to email me at megannskitchen@gmail.com for any further discussion.


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