Salted Caramel Nutella Brownie
Caramel. Dark Chocolate. Nutella. All combined in one over-the-top fudge-y, gooey confection. Do I really need to write more? Well since I know you’re no longer paying attention I’ll just ramble about how I’m actually not a huge nutella fan but was trying to use some up. The nutella flavor in these brownies is actually very slight, not over-powering at all. And, if you’ve never made home made caramel, you need to. Start here, it’s super easy, you’ll be changed, you will never buy store bought caramel again. ever.
So I didn’t actually come up with this concoction on my own. I got the idea from the Vittles and Bits blog but used a different brownie recipe. The caramel recipe comes from the Pioneer Woman but using the adaptation from Vittles and Bits. These are the type of brownies you make when you’re week is rapidly going down hill, you’ve had a super long day at work and the kids whined and cried for 3 hours during dinner and bath time. They are finally in bed, and you and the brownies have a date with the couch and some netflix. Or, you just love chocolate, caramel and are perfectly content eating these for breakfast with a good cup of coffee.
Melt chocolate and butter in a double boiler (yup, that is in fact dove dark chocolate)
Pour into a bowl and whisk in sugar
whisk in flour and nutella
lightly oil a large knife and cut into squares or rectangles or whatever other shape you want
Salted Caramel Nutella Brownies
Yields about 9 large brownie squares
3 ounces semi-sweet or dark chocolate, coarsely chopped
1 stick unsalted butter, plus extra for greasing pan
1/2 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 teaspoon salt
2/3 cup all-purpose flour
1/2 cup nutella
or you can use this brownie recipe – I may actually prefer this one because it is a bit darker and more dense.
1 cup sugar
1/4 cup water
1/4 cup heavy cream
2 tablespoons unsalted butter cut in pieces
1/2 teaspoon salt
sea salt for sprinkling (optional)
1. Preheat oven to 350 degrees (F). Line an 8×8-inch square baking pan with parchment paper, with ends of paper extending over opposite sides of pan. Repeat with second piece of paper in opposite direction. Butter the parchment paper liberally. I also butter each step to help keep the parchment paper in place.
2. For the brownies: In a heat-proof bowl set over a pan of simmering water, melt the butter and chocolate together until almost completely melted. Remove from heat and whisk until completely smooth (this keeps the mixture from getting too hot and cooking the eggs). Whisk in the sugar, then eggs one at a time. Add vanilla. Add flour and salt together, stirring until just combined. Whisk in warmed nutella just until combined.
3. Spread into prepared pan and bake for 25 to 30 minutes. Brownies are done when they have a paper thin layer across the top, set in the middle and a toothpick inserted comes out clean. Move baking pan to a wire rack and let cool in pan completely.
4. For the caramel topping: In small microwave safe bowl, warm heavy cream in the microwave for about 30-45 seconds. It should be hot to the touch. In a medium saucepan, combine sugar & water but DO NOT STIR. Place over medium-high heat & bring to a boil. Cook until mixture turns an amber color, but not too dark that it looks like the sugar is burning but definitely amber. This can take anywhere from 5-10 minutes just keep a close eye on it.
5. Remove from heat and add warm cream, butter, and 1/2 t. kosher salt. Stir gently (and carefully! it will bubble up as you’re doing this) until smooth & well combined. Pour over cooked brownies, tilting the pan to coat. Sprinkle with a touch of sea salt. Let the caramel set before cutting. To cut, remove brownies by the parchment paper sling to a cutting board. Use a lightly oiled, large, heavy knife and cut into squares. Enjoy!