:: 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 ::

Style

:: 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.