We had a bunch of people over on Canada day so I whipped up a Banana Strawberry ‘Nutella’ Tart for dessert, but when I made the tart I ended up with a whole bunch of leftover chocolate hazelnut spread, what to do, what to do, ah the tough decisions in life 🙂 With spoon in hand, I made plenty o trips to the fridge and managed to put a big dent in the jar, but as I sat shoveling heaping spoonfuls into my mouth I came across a recipe for Nutella Crunch Brownies, Nutella you say? Brownies you say? Why yes please.
CHOCOLATE HAZELNUT CRUNCH BROWNIES
- 5 ounces dark chocolate (I used 70%)
- 1 stick (1/2 cup) non-dairy butter, softened
- 1/4 cup applesauce, unsweetened
- 1 cup granulated sugar
- 2 tablespoons flax seed, ground
- 5 tablespoons water
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso
- 1 cup unbleached all-purpose flour
- 1/4 teaspoon baking soda
- 1 1/2 cups semisweet chocolate chips
- 1 cup store bought or Homemade Chocolate Hazelnut Spread
- 1 tablespoon non-dairy butter or coconut oil
- 1 3/4 cups rice cereal
- Preheat the oven to 350 degrees and line an 8×8-inch pan with parchment paper (trust me, it will be much easier to get out of the pan).
- In a small bowl, mix ground flax seeds and water together and let sit for a few minutes until the mixture turns goopy.
- In a microwave-safe bowl, microwave the chocolate and non-dairy butter, stirring every 30 seconds, until melted.
- Stir in the sugar, and then beat in the flax seed mixture, espresso, applesauce and vanilla with a whisk. Add in the flour and baking soda.
- Transfer the batter into the prepared pan and use the spatula (or your fingers) to spread it out evenly. <
- Bake for 30-40 minutes or until the edges are set (the center should still be soft), try to avoid over baking it.
- While the brownies are baking, make the topping. Combine the chocolate chips, chocolate hazelnut spread, and non-dairy butter in a medium sauce pan. Cook over low heat until melted and the mixture is smooth. Remove from the heat and stir in the cereal.
- Spread the cereal mixture evenly over the top of the brownies. Try to do this while it is still really warm otherwise it is a real pain in the ass to spread, seriously.
- Refrigerate until set before cutting. If you’re into big gooey messes then feel free to skip this step, I’m pretty sure it’s gonna taste good either way. I put mine in the fridge and forgot about it and ended up with a big solid mass, so half an hour in the fridge is probable all you need before cutting.
These are super rich but also super awesome I might add.
Now excuse me as I fall into a sugar induced coma.