Nutella Brownies

Nutella Brownies recipe

Nutella Brownies recipeNutella Brownies recipe

This Nutella Brownies  almost didn’t happen. But aren’t you glad they did?

They were a last minute, oh hey, chocolate sounds kinda good, let’s do our favorite brownie recipe. Then, as I was grabbing the flour from my cabinet, I bumped into the jar of NutellaNutella Brownies recipe and, well, I just went with it. Divine intervention, y’all. It’s a thing.

Nutella Brownies recipe

After seeing how decadent and fudgy they were, I busted out my macro lens. I usually shoot with a 50mm 1.4Nutella Brownies recipe, but these were begging for my dusty ol’ macro that I never use and yet can’t seem to part with. I think it’s safe to say that the macro will be getting plenty of use after these photos. You can almost reach through the screen and stick your finger into the gooey chocolate, amirite?

Nutella Brownies recipe

Now, seriously, I’ll get around to a healthy recipe one of these days. Maybe even soon! It’s just that there are so many more treats and desserts that I feel like sharing first. You’re not complaining, are you?

Nutella Brownies recipe

Update: After receiving a couple of comments from those of you who have tried these, I wanted to clarify that the predominant flavor here is chocolate, not Nutella. The Nutella just gives these a burst of chocolate fudginess, but the hazelnut flavor is not super noticeable in these brownies. Plenty of you have commented something along the lines of “best brownies ever” so please do try these! I just don’t want to set you up for disappointment if you’re expecting a full on Nutella assault. Nutella Brownies recipe

Update 2: A few of you have mentioned reducing the sugar. I haven’t tried that myself as these are the perfect sweetness for me. I don’t find them too sweet or too dark tasting and think they’re pretty perfect myself. However, if you’d like to try reducing the sugar, it sounds like people are getting away with 1 3/4 of a cup with no problem. Feel free to play around and see what you think, but do know the texture may not be quite the same.

Updated 3: The chocolate chips/baking melts in this recipe as are totally optional. They will add a bit of texture to your brownies. If you like nuts in your brownies, you will likely be a fan of the chocolate chips. If not, skip them entirely. Nutella Brownies recipe

Nutella Brownies recipe

Nutella Brownies recipePrint Recipe

Nutella Brownies

These decadent brownies are full of Nutella, cocoa, and milk chocolate for a super fudgy treat! These are, dare I say, even better than the box mix brownies we all love!

Ingredients:

1 cup (2 sticks) butter
2 1/4 cups sugar
1/2 cup Nutella
4 large eggs
1 1/4 cups cocoa powderNutella Brownies recipe
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 Hershey's Milk Chocolate Baking Melts (or chocolate chips)

Directions:

Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Remove from the heat and stir in the Nutella until well combined.
Pour butter mixture into a large bowl or stand mixerNutella Brownies recipe, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and baking melts 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. Cool on a wire rack.

Love Nutella? Check out my other recipes featuring Nutella!

Nutella Brownies recipe

Liege Waffles with Nutella and Strawberries

Nutella Brownies recipe

S’mores Donuts

Nutella Brownies recipe

Nutella Swirled Pumpkin Bars

Nutella Brownies recipe

Peanut Butter S’mores Cookie Cups

Nutella Brownies recipe

S’more Pound Cake Sandwiches

Follow Buns In My Oven’s board Food I Must Eat Immediately on Pinterest.


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190 Responses to “Nutella Brownies”

  1. minoo December 21, 2013 @ 5:16 am (#
    101
    )

    just made like it very much but sugar was too much 2 !/4 thanks

    Reply

  2. Meredith December 30, 2013 @ 9:23 am (#
    102
    )

    I instantly ran to the store for the ingredients to this amazing recipe. I then followed the instructions exactly as written. I somehow messed up my brownies though because they are very thick and dry once out of the oven. I had to throw away the entire batch this morning. So disappointed and I wish I knew what needed fixing.

    Reply

    • Karly replied: — January 3rd, 2014 @ 9:13 pm

      Hi @Meredith!

      I’m so sorry to hear they didn’t turn out for you! It’s hard to say what went wrong since I wasn’t in the kitchen with you, but my guess is that either your oven temperature is off (do you have a thermometer in the oven to test it?) or they were overbaked. Every oven is different, so it’s important to test during baking since the time may vary for you.

      Hope you’ll try these again! They really are fabulous brownies!

      Reply

  3. Kim January 1, 2014 @ 3:27 pm (#
    103
    )

    these brownies are amazing. I do recommend that if your using this recipe and don’t feel its enough nutella flavor you can always top with a nutella butter cream or frosting. and it adds that extra kick you might need but i think these are amazing just by them self.

    Reply

    • Karly replied: — January 3rd, 2014 @ 9:10 pm

      @Kim,

      Great idea! Frosting is always a win!

      Reply

  4. Lauraah January 4, 2014 @ 9:48 pm (#
    104
    )

    These are the best brownies ever! My fiancé and I ate the first batch and the second, I took to mum’s for dessert one Sunday. The ‘dessert’ batch quickly became an ‘oops-spoiled-everyone’s-dinner’ batch..
    Not that anyone was complaining! I do recommend adding the optional coffee, it aids the richness, without giving a distinct coffee flavour.

    Reply

  5. Tina @ Tina's Chic Corner January 5, 2014 @ 5:44 pm (#
    105
    )

    Divine intervention…lol…I love it! These look amazing and I love how your pics turned out with your macro lens. :)

    Reply

  6. Anita January 13, 2014 @ 2:26 pm (#
    106
    )

    These look divine and I absolutely LOVE Nutella so I can’t wait to bake these! If i don’t have espresso can I substitute with coffee? I’ve got instant and regular ground coffee.

    Reply

  7. Aly January 16, 2014 @ 12:29 pm (#
    107
    )

    These were DIVINE. I have to say, you can definitely taste the coffee. However, I liked that a lot! I used dark chocolate cocoa powder and it really kicked these brownies up a notch. So much chocolate, but they were SO good and rich. We warmed them up and served w/ vanilla ice cream and they were so decadent! Thank you SO much for this recipe!

    Reply

  8. Mila Furman January 16, 2014 @ 10:07 pm (#
    108
    )

    These LOOK amazing and they TASTED amazing!
    I made these and I blew EVERYONE away! And everyone was begging for the recipe… I made one tiny change and went a bit crazy on the nutella… and it was amazing!!! I am blogging about it tomorrow on my site http://www.girlandthekitchen.com
    Come by and check it out!!! And thanks for the recipe! This one is a keeper!

    Reply

  9. AJ January 18, 2014 @ 12:11 am (#
    109
    )

    These are absolutely the best brownies ever. Followed the recipe exactly & baked for 35 min. They are super moist & delicious.

    Reply

  10. Vanessa January 23, 2014 @ 2:26 am (#
    110
    )

    Oooh this looks amaaaazing! *drools*

    http://cafecraftea.blogspot.com

    Reply

  11. Carmen February 3, 2014 @ 5:00 pm (#
    111
    )

    My fiance is a big fan of the boxed brownies (something that isn’t easy to find once I moved to the UK) and usually my mom packs a few in a care package. But his birthday came sooner than another care package and my picky eater would devour a pan of brownies before he would even think about cake so I tried birthday brownies this year — two different batches. The first one came out bittersweet and he thought they were burnt but this recipe was perfect. It was a great replacement for the boxed brownies and made so much I can share them with the girls at work and he won’t get upset with me for taking away his sweets. Thanks so much for an amazing recipe! :)

    Reply

  12. Anna February 4, 2014 @ 12:14 pm (#
    112
    )

    I absolutely love this recipe !!! It’s a keeper !!
    But can I use this recipe for Nutella cupcakes ?

    Reply

  13. free music downloads site February 4, 2014 @ 6:08 pm (#
    113
    )

    There is definately a lot to find out about this subject.
    I really like all of the points you have made.

    Reply

  14. Ciao Annie February 5, 2014 @ 6:45 am (#
    114
    )

    Happy world Nutella day! I made these to celebrate and will definitely file in the “best brownies ever” category. I added twice the nutella, some hazelnut extract, a ton of chopped hazelnuts, and shared on my blog… I will have happy co-workers today ;)

    Reply

  15. Tzivia February 9, 2014 @ 5:33 pm (#
    115
    )

    I tried these brownies, and as soon as I added the Nutella, the entire mixture seized up and would not mix. I do not know if I was supposed to let the butter cool completely or what, but I followed the recipe exactly and ended up with a lumpy, grainy mixture. That’s two sticks of butter down the drain. Will not try again.

    Reply

    • Karly replied: — February 9th, 2014 @ 5:56 pm

      @Tzivia,

      I’m sorry to hear that! I don’t cool the butter and sugar mixture before adding the Nutella. You do want to be sure not to allow the butter and sugar mixture to boil, though.

      Reply

    • Cindy replied: — May 24th, 2014 @ 12:05 pm

      Tzivia,
      If you had lumps in the sugar, butter, Nutella mixture, a whisk would remove them…or you can let them melt in the brownies as they cook. Heating the mixture in the pan should also solve the problem. A wire whisk should remove lumps. Fyi. Hope this helps.

      Reply

  16. Amanda February 22, 2014 @ 1:36 pm (#
    116
    )

    I used 1/2 brown and 1/2 white sugar and added walnuts. I realized I only had 1/2 the cocoa powder too, but they turned out fine. except when I tried to get them out of the pan it wouldn’t hold together too well. tasted good though

    Reply

  17. Healthy bacterial balance March 10, 2014 @ 12:04 pm (#
    117
    )

    Hurrah, that’s what I was searching for, what a data!
    present here at this web site, thanks admin of this website.

    Reply

  18. Joy Walden March 25, 2014 @ 11:52 am (#
    118
    )

    I have made these brownies countless times, I started making my own nutella, I also coarse grind some good salt over the just after I take them out of the oven

    Reply

  19. Kari April 3, 2014 @ 4:33 pm (#
    119
    )

    The brownies turned out good. I only used ~2 cups of sugar and it was too much sugar
    the nutella has a lot of sugar and so does chocolate so they turned out way too sweet

    Reply

    • Karly replied: — April 4th, 2014 @ 9:09 am

      @Kari,

      Sorry to hear they were too sweet for you.

      Reply

  20. Megan April 11, 2014 @ 7:09 am (#
    120
    )

    These really are the best brownies ever. Everyone who has tried them loves them. The gooiness is heavenly and other brownie recipes lack this. Made them yesterday and making more today!

    Reply

  21. katy April 14, 2014 @ 7:53 am (#
    121
    )

    Just made these and I have to say, they’re pretty awesome. As with most baked goods, they’re best right out of the oven, at their gooiest. Oh yes.

    I did not add the espresso powder, as I couldn’t find any in my grocery store. I can imagine it would make quite the difference in deepening the chocolate flavor, so it will be a priority next time. Without the espresso, they have a surprisingly clean finish (for a brownie). Let’s be frank, though — who doesn’t want that incredible chocolaty goodness to linger on the palate?

    My grocery store was also out of Nutella. Blasphemous, I know, but I found a container of Jif Salted Caramel Hazelnut Spread. It tastes very comparable to Nutella, albeit mildly salty, of course. I just added less salt to the recipe. Much like the recipe author states (regarding the addition of Nutella), the Jif Spread flavor is not particularly detectable, but without question, it added just the right amount of gooey and chocolaty goodness.

    Will try these again with Nutella and will absolutely make it a priority to include espresso powder. I have a hunch that’s what really puts these over the top.

    Thanks for the awesome recipe!

    Reply

    • Karly replied: — April 14th, 2014 @ 9:32 am

      @katy,

      So glad to hear you enjoyed them!

      The espresso really does deepen the chocolate flavor, so definitely give it a try if you can find some! I can generally find it in a little jar with a green lid near the rest of the coffee. Can’t think of the brand, but it’s pretty popular and widely available. :)

      Reply

  22. Suzanne April 14, 2014 @ 5:47 pm (#
    122
    )

    OMG! These are sick, but sick in a very delicious way. Thanks for this awesome recipe.

    Reply

  23. Leslie April 16, 2014 @ 2:56 am (#
    123
    )

    Delectable! Love these and so did the people I made them for. Gone is seconds! I am not a coffee drinker, but I did add dark French roast Teeccino (a “herbal coffee” substitute made with roasted Ramon nuts) in place of the espresso. It intensified the flavor as espresso would. Yum!

    Reply

  24. Elizabeth April 16, 2014 @ 6:28 pm (#
    124
    )

    So I decided to try these because they looked AMAZING! Well I cooked them for 35 minutes on 350, let them cool for 20 minutes on a wire rack, and cut into them only to find out that they were way too gooey and seemed very undercooked, in a way. So I put them back in the oven for an additional 5 minutes, they were even more gooey. So another five minutes and EVEN MORE GOOEY. So I’m throwing the whole batch out. I followed the recipe to a T and the butter/sugar mixture didn’t boil. The only thing that I can think of that may have to led to such a disaster is that I had had the oven preheating while I was melting the butter, and after I had stirred the sugar for two minutes, I put the saucepan on another burner instead of the countertop while I measured the Nutella to put into the butter/sugar mixture. Do you think that could have caused such a mess? After I added the rest of the ingredients, the batter looked perfectly fine. I’ve made brownies from scratch before without any problem whatsoever. I don’t know what caused such a disaster this time, but I’m really disappointed!

    Reply

    • Karly replied: — April 16th, 2014 @ 6:35 pm

      Hi @Elizabeth,

      Sorry you had problems with this one! I don’t think the problem would be from the sugar.

      After returning them to the oven for 5 minutes, did you let them cool again before checking them or were you checking them straight from the oven? I know you let them cool the first time, but what about subsequent times?

      Reply

      • Elizabeth replied: — April 16th, 2014 @ 6:39 pm

        @Karly, No, I didn’t let them cool again. I’ll try letting them cool for another twenty minutes. Hopefully they’ll turn out good. When I checked them straight from the oven, they were SUPER gooey. I mean I’m all for fudgy brownies, but not when they’re so gooey they fall apart when you take a bite.

        Reply

        • Cindy replied: — May 24th, 2014 @ 11:20 am

          NEVER toss in the trash can! Use the gooey goodness as a topping for ice-cream! YUMMY!

          Reply

  25. Elizabeth April 16, 2014 @ 6:30 pm (#
    125
    )

    I just want to clarify, the other burner WAS NOT on but maybe the heat from the oven rising up caused something to happen to the butter/sugar mixture while it was sitting on the stove for a couple of minutes while I measured the nutella?

    Reply

  26. Merrila April 16, 2014 @ 8:07 pm (#
    126
    )

    Hey there! Just wondering, does it matter whether we use salted/unsalted butter? This recipe looks amaaazing though! :))

    Reply

  27. click me April 19, 2014 @ 11:31 am (#
    127
    )

    What’s up, always i used to check weblog posts here early in the morning,
    as i like to find out more and more.

    Reply

  28. janna April 25, 2014 @ 9:48 am (#
    128
    )

    Is it okay if I use the hershey;’s baking bar? I want to try this, but I only have baking bar from hershey’s. It is semisweet. If i add it in, should I chop it into small pieces? Or should I melt it with the butter and sugar? Please respond :) I would appreciate it.

    Reply

    • Karly replied: — April 25th, 2014 @ 10:08 am

      Hi @janna,

      I guess that depends on what you’re using the baking bar to replace. If you want to replace the cocoa powder, no, that won’t work. If you’d like to replace the baking melts or chocolate chips, yes, just chop it up and mix them in at the end.

      Reply

      • Janna replied: — April 25th, 2014 @ 7:16 pm

        @Karly, i’m not replacing anything, i don’t have chocolate chips that’s why. :) I was planning to make it 3/4 nutella. Anyway, I will be trying this later! Thank you so much for answering! :)

        Reply

  29. Ikhlas May 18, 2014 @ 7:40 pm (#
    129
    )

    Yum, these look DIVINE!

    Reply

  30. Kari May 19, 2014 @ 1:09 pm (#
    130
    )

    No one should ever be assaulted by Nutella. These sound amzing and I will be making them.

    Reply

  31. Kaila June 19, 2014 @ 2:42 am (#
    131
    )

    I think I baked them a few minutes too long because I couldn’t figure out the difference between gooey and raw haha. They still turned out awesome though, very very rich,but no one was complaining :)

    Reply

    • Karly replied: — June 21st, 2014 @ 8:32 pm

      @Kaila,

      It’s hard to get them out at the perfect time, right? Glad you enjoyed them anyway!

      Reply

  32. Lora July 9, 2014 @ 4:05 am (#
    132
    )

    Squeal – chocolate heaven

    Reply

  33. Scarlet July 16, 2014 @ 7:44 am (#
    133
    )

    Once you’ve heated up the sugar and butter mixture and added the Nutella do you allow the mixture to cool before adding the eggs?

    Reply

    • Karly replied: — July 17th, 2014 @ 12:05 am

      @Scarlet,

      I don’t and I’ve never had an issue with it cooking the eggs, but if you’re worried about it, you can let it cool for a few minutes.

      Reply

  34. Jodie August 2, 2014 @ 5:43 am (#
    134
    )

    Just made these all the way from China and they are really good! I used a small toaster oven (American sized ovens aren’t typical here) and will cook it for less time, I cooked it for about 25 minutes. Thanks for the recipe, good brownies must be homemade here so I will keep this recipe :)

    Reply

    • Karly replied: — August 4th, 2014 @ 9:45 am

      @Jodie,

      Wonderful! Glad you enjoyed them!

      Reply

  35. LeAnne Strong August 13, 2014 @ 2:58 pm (#
    135
    )

    Do not make into cupcake brownies.. I don’t know where I went wrong with making thes brownies..

    Reply

  36. Michelle September 24, 2014 @ 2:39 am (#
    136
    )

    Hi, I’ve been reading through the reviews, and found a couple that find the amount of sugar too overwhelming, like I do. Does lessening the amount of sugar affect the texture of the brownie? I feel like cutting it down by half when I try baking this. What do you think?

    Reply

    • Karly replied: — September 24th, 2014 @ 9:42 am

      Hi @Michelle,

      I haven’t tried reducing the sugar myself. I’m not sure what the texture would be like, but there’s only one way to find out. ;) Give it a shot and report back! :)

      Reply

  37. SOKRATES October 8, 2014 @ 6:15 am (#
    137
    )

    This recipes looks awsome!!Can pls tell me how many grams of nutella you used?

    Reply

  38. Lissette October 24, 2014 @ 4:02 pm (#
    138
    )

    This is my go-to brownie recipe – my family loves it. Thank you!

    Reply

  39. Corina December 1, 2014 @ 11:14 am (#
    139
    )

    I saw these on Pinterest and thought, “omg these look AMAZINGGGGGG! I have to make these.” So I did. Or at least, I attempted. Now, I have a default brownie recipe I make fairly often and they’re pretty damn good, but I figured the addition of Nutella would only make them better! I was very wrong… These were way too dense and thin at the same time, extremely oily, took forever to bake (they were still raw after 35 minutes). And the flavor just wasn’t there…. I WANTED to like these, I really did. But I was really disappointed. I’m really glad so many others had good experiences with this recipe but sadly I didn’t. I’m just gonna be sticking to my normal brownie recipe from now on.

    Please note: I didn’t make my normal recipe and just add Nutella, I followed this recipe to the T. Oh well.

    Reply

    • Karly replied: — December 1st, 2014 @ 1:52 pm

      Sorry to hear that this wasn’t a hit for you! I’m not sure what could have gone wrong as this recipe normally produces thick and fudgy brownies. Sorry you had issues!

      Reply

  40. Cynthia December 8, 2014 @ 3:52 am (#
    140
    )

    These brownies are very good but I would suggest tweaking the recipe itself. For instance, you say to add the chocolate chips to the batter at the very end, and I followed the recipe exactly according to your directives, in order, but this seems unwise. The brownies end up not being completely tender because the chocolate chips don’t have time to fully melt in 30 minutes. Also, it seems as if they could easily be either omitted or simply replaced with more cocoa powder if what you want is an even more chocolatey taste. In short, the chocolate chips add nothing to the texture of this brownie.

    Another thing of note is that there seems to be no logical order to your ingredient incorporation. For instance, why are we not melting the chocolate chips along with the butter? Why are the dry ingredients incorporated later and one at a time instead of being sifted all together first and then added to the mix? I am no expert baker, but having followed a number of cookie and brownie recipes, I can tell you that the sifting at least makes for a less lumpy and thinner batter.

    A few final thoughts: people I served these brownies to all liked them well enough, especially in terms of the texture, but they all agreed that the taste was a little too sweet and that even just one brownie makes for a quite heavy snack. This of course is obvious because of the abundance of ingredients, but I’ve been told that putting less sugar (and in this case I used barely under 2 cups because your quantity was too much for me) would not affect the texture of the brownie.

    As you mentioned, the batter is very thick and sticky. This makes it hard to spread and nearly impossible to spread evenly. Not to mention that with the baking dish size that you mention, I have no idea how you ended up with thin brownies. I would suggest that anyone who wants to achieve this thinness use a larger baking dish, and if they want the batter to be spread evenly, to do it with your hands using water so that the batter does not stick to them as much. This is the only way I can think of to budge this batter once it is in the dish because trying to settle it by banging the dish lightly on the counter does not move it at all.

    Since these are very tender, it would be a good idea to recommend to people to store them with a slice of bread so that they main remain moist and tender over several days.

    Overall, this was a really delicious recipe but it was a difficult batter to work with. I would highly recommend reorganizing this recipe and testing out a few things to see if the batter may become any more manageable.

    Reply

    • Karly replied: — December 8th, 2014 @ 10:24 am

      Hi Cynthia! Thanks for your thoughts.

      Adding the chocolate chips at the end does add a bit of texture to the brownie. Some people prefer this. You can use baking melts (as mentioned) instead and they tend to melt in and disappear a bit more. You could also leave them out completely.

      We’re not melting the chocolate chips with the butter because the little bites of chocolate chips was the desired outcome. The reason I incorporate all the other dry ingredients before the flour is to not overmix with the flour. The less you mix, the less tough your brownies will be.

      You can certainly reduce sugar to your preference, though to what amount I don’t know. I like them the way they are.

      As for the batter, yes, I mentioned it’s thick and sticky, but I used a rubber spatula and had no problem spreading it out. I’m not sure why you had such a hard time, but I’m sorry.

      I store these in the pan covered in foil with no issues. I’ve never stored brownies with bread before.

      As for the thickness, I’m not sure why you thick my brownies are thin? They’re at least an inch thick in the photos.

      Thanks for your thoughts!

      Reply

      • Cynthia replied: — December 9th, 2014 @ 12:08 am

        Hi! Thanks fhe quick reply!

        The pictures actually make these brownies look very moist and tender, and you can’t really discern the chocolate chips (or baking melts) at all. I didn’t dislike the half-melted chocolate chip texture myself btw, I just wondered if they brownies weren’t supposed to be more tender.

        I’m used to a darker chocolate variety of brownies. I liked these, but the amount of sugar felt a little excessive given how much chocolate there already is (ie nutella, cocoa and chocolate chips). That’s good to know about the flour. Tbh I did not know that at all.

        Well, the batter is hard to even out all over the baking dish, and it’s especially hard to fill the corners as evenly as the rest as the dish. Since you can’t settle it by banging it on the counter, it makes it tougher to do by eye alone.

        The bread thing is a tip I’ve heard often and tested myself. Your brownies will absorb the bread’s moisture and remain tender. At the end your bread will more or less have the texture of lightly toasted bread. I recommend trying it out.

        Btw, out of curiosity, have you ever tried making a white chocolate brownie? I’m a big fan of white chocolate but the thought never occurred to me til just now.

        Reply

        • Karly replied: — December 9th, 2014 @ 9:35 am

          Hi Cynthia!

          It’s actually totally possible that I left the chocolate chips out of that batch that I photographed. I usually do add them in, but you’re right…I don’t see them either. I’m going to update the recipe to include notes on that. Either way, if you try them again, feel free to leave out the chips if you want. It won’t hurt the recipe at all.

          I’ve done the bread thing with cookies, just never with brownies. Seems like a good idea!

          I haven’t even made a white chocolate brownie. I’m not a huge white chocolate fan myself, but it’s an interesting idea! I might try that!

          Reply

  41. Cynthia December 12, 2014 @ 6:37 pm (#
    141
    )

    Hi Karly!

    About the bread thing, I never used to do it with cookies til I read the tip on one blog’s recipe that I was trying. Then I thought if it works for cookies, why not brownies? It’s essentially nearly the same texture and most of the same ingredients, so I Googled it and someone did in fact have a tip about storing brownies with bread.

    I think with white chocolate, the main thing is that if you find it too sweet on its own, you can add things to it. A cookie recipe I tried had a regular dough but used white chocolate chips with cranberries. It was pretty good. Most of my family still would have preferred dark chocolate chips though.

    Also, I don’t know if you’ve ever watched Ricardo’s cooking show? The one recipe he had that I really loved was for these cranberry lime bars. We don’t really do much other than cakes at our house so I wanted to try it, and it was really delicious! So far I haven’t yet tried lemon bars to see if I’d like them too, but generally I love cheesecakes with citrusy flavors like lemon and lime, so it should be good. Generally speaking, even cake-wise, I am not really big on chocolate-only desserts like chocolate cake. I love chocolate but I prefer it outside of pastries. Chocolate-chip cookies and brownies are a big exception.

    This is Ricardo’s lime bars btw:
    http://www.foodnetwork.ca/recipe/cranberry-lime-bars/8740/

    Mine really don’t end up looking quite this neat, and I end up with a slightly darker color of curd too.

    Reply

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