Nutella Stuffed Brownie
This recipe makes approximately 10-12 servings
Nutella stuffed brownie. Or brownie stuffed with Nutella.
Rich and moist brownie with Nutella as a soft and welcoming surprise in the middle. And then you can also put in any leftover seasonal chocolate.
This is truly a cake that calls out to all chocolate lovers. The familiar classic crispy brownie crust, chewy brownie and then the soft Nutella in the middle - it can only be a succes.
Nutella Stuffed Brownie
Preperation: >20 minutes Cooking time: 50 minutes Total: >90 minutes
Ingredients
This recipe makes approximately 10-12 servings
Nutella layer
400 g. Nutella
Also possible to ad whatever leftover chocolate you have.
Brownie
200 g butter
150 g dark chocolate, I used Callebaut 811 at 54.5%.
5 eggs M/L
200 g sugar
15 g vanilla sugar
100 g GF flour, I used Red Finax
75 g almond flour
5 g flake salt
50 g chopped dark chocolate
75 g walnuts, if you like. (can be left out).
Method
Nutella layer
Line a mold with baking paper and place your Nutella in it - I use a mold measuring approx. 21x21 cm. Warm the Nutella in the microwave to make it more liquid so it's easier.
Add any leftover Easter eggs/Christmas chocolate/chocolate and place in the freezer for at least two hours, but preferably overnight.
Brownie
Melt the butter in a saucepan. Add the 150 g chocolate to the melted butter. Stir the butter and chocolate together.
Whisk the eggs, sugar and vanilla sugar in a mixer until light and fluffy.
Pour in the chocolate-butter mixture. Whisk until smooth.
Fold in the flour and almond flour.
Add the last 50g of chocolate and walnuts. And mix it all together.
Pour half of the mixture into a mold. Take frozen Nutella wrappers and put it in. Cover with the other half of the batter.
Sprinkle with flaky salt.
Bake at 170 degrees hot air for about 50 minutes.
(Yes, that's a long time, the frozen Nutella insert increases the baking time).
The brownie should feel a little wobbly and unbaked when it comes out of the oven. It will set a little when it gets cold.
Cool the cake in the mold on a wire rack, cut into appropriate pieces and most importantly, enjoy
Tips and storage
〰️ The mold I use for my Nutella post is also the mold I bake the brownie in. That's how I know they go together. You can remove the frozen Nutella insert and place it on a cutting board in the freezer until you need it so the mold is free for the first layer of batter. I use a mold that is about 21x21 cm.
〰️ You can add small blobs of Nutella on top of the last layer of brownie and swirl it around a bit before baking the cake. It looks a bit cozy.
〰️ The brownie is freezer safe and simply defrost at room temperature or in the oven and serve warm.
〰️ Place the brownie in an airtight container and store at room temperature. It will stay good and delicious for 3-4 days.
〰️ Serve the brownie as is or with a scoop of vanilla ice cream.
