Nutella fudge brownie

How do you spell comfort? A fudge brownie bottom layer blanketed with a layer of Nutella fudge.

The Pastry Chef's Baking
A fudgey frosted brownie with a creamy topping of Nutella.

I buy Nutella at Costco. Which means that jumbo-sized two-pack. But because I don’t eat Nutella straight out of the jar or eat it at all except in baked goods, if I’m not baking with it often enough, it can get close to its expiration date. Such was the case when I realized I had one jar expiring in November and one in December. It’s unthinkable to throw away Nutella so I knew I had to hurry up and use it.

A quick search on Pinterest brought up this recipe – a fudge brownie bottom layer blanketed with a layer of Nutella fudge. Nutella heaven, right? Well, sort of. The brownie came out as well as expected – nice, fudgy, chocolaty, moist. You don’t want too thick of a layer when you’re going to have two layers. The Nutella fudge had a good texture but not a very strong Nutella taste. I think it got overwhelmed by the chocolate so it lost the flavor that makes it Nutella.

This was still a good brownie and its looks can’t be beat but I also have a similar non-Nutella, pure chocolate brownie recipe, Essence of Chocolate Squares, that delivers the same look with a more pure flavor punch sans Nutella.

Nutella Fudge Brownies 
From Life, Love and Sugar

3/4 cup unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
3/4 cup flour
6 tablespoons cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1 14-ounce can sweetened condensed milk
2 tablespoons unsalted butter, room temperature
1 1/2 cups chocolate chips
1 cup Nutella
6 ounces chocolate chips
1 tablespoon shortening

1. Preheat oven to 350 degrees F. Line a 9" x 9" baking pan with foil and lightly spray with nonstick cooking spray.

2. Combine melted butter, sugar and vanilla extract in medium bowl. Whisk in eggs.

3. Combine flour cocoa, baking powder and salt in separate bowl and whisk until combined.

4. Add dry ingredients into egg mixture and stir until combined.

5. Pour batter into pan and bake 18-20 minutes or until a toothpick inserted near the center comes out with moist crumbs.

6. Once the brownies have cooled, make the fudge: combine sweetened condensed milk, butter, chocolate chips and Nutella in the top half of a double boiler set over hot water. 

7. Stir until melted and smooth. Pour over cooled brownie layer and smooth top. Place in refrigerator until set.

8. Melt chocolate chips and shortening over the top half of a double boiler set over hot water. Whisk until melted and smooth. Pour in an even layer over the chilled brownies after the Nutella fudge has set. Let cool and set. Cut into squares and serve.

Related post on The Pastry Chef's Baking: Essence of chocolate squares

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