Blizzard Nemo hit CT hard. We got 36 inches of snow in a day. Yes, you read that correctly. School was close for a week. Streets didn’t get plowed for days. DAYS! When you’re stranded in your house, your mind can travel to strange places. People started to go a little crazy ala Jack.
At times like these, some people do yoga, clean, reorganize…I bake. I was on a serious Pinterest bender and stumbled on BunsInMyOven.com and saw a recipe for brownies. Not just any brownies. Nutella brownies. I started to get tunnel vision. I couldn’t sleep until I made these.
These are not for the faint of heart.
I tweaked the recipe just a tad. I can’t take the credit for inventing this decadence, but here’s what I did…
2 1/4 cups sugar
1 regular sized jar of Nutella
4 large eggs 1 cup cocoa powder 1/4 cup dark cocoa powder 1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
10 ounce package mini chocolate chips
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow to boil.
Remove from the heat and stir in the Nutella until smooth.
Pour butter mixture into a large bowl. Beat in cocoa powders, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and chocolate chips until just combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.