Some years ago I came across a little blog that shared a very simple and easy brownie recipe. I figured since I had all the ingredients ready, I should try yet another brownie recipe. I hadn’t found one that I loved enough. Some were too cakey, some too soft. Some too rubbery, some too flat. I gave this recipe a whirl and here we are 4 years later and it’s still the same recipe. I’ve never really moved on. Why should I?
In the past few years, I’ve used this recipe as a base. I’ve thrown in white chocolate chunks, nuts, used brown sugar, added craisins… Once I even swirled in caramel. Oh, cream cheese too.
This time I wanted to take a more luxurious route. Fancy pants vanilla from an actual vanilla pod. Those extracts can never beat actual vanilla beans. Good in a pinch but really… I am very very careful as to when I use beans and since I was going a little fancy on this batch, bean it is!
Disperse, little seeds, disperse!
My cocoa powder is ALWAYS clumpy. Had to sift it alongside my clumpy baking soda. I get really excited stirring in the cocoa and watch it turn into a dark dark mahogany syrup. So satisfying!
There’s less flour in this recipe than sugar. Yeah. That’s where the glorious chewy texture comes from. Don’t skimp too much on the sugar unless you want to munch on bricks. Pretty bricks but bricks nonetheless.
Here’s where I stir in whatever I want. This time it’s macadamia nuts because I had some in the fridge. I’m not one to munch on tidbits so it was pointless hoarding them.
Ahhhhh… liquid gold.
As messy as this looks, I don’t think Nutella swirled into anything can look half bad.
Apparently, Asher agrees as well.
I love what baking does to the Nutella swirls. The swirls solidify into literal Fererro Rocher bites of chocolate hazelnut goodness. Chunks of Nutella.
Rich Nutella, buttery macadamia nuts enveloped by tender chocolaty brownie mass.
This is good currency, I tell you. Use this powerful weapon at your own discretion. 😛
- 1 cup (2 sticks) regular salted Butter, melted
- 2 cups white Sugar
- seeds from 1 Vanilla Pod
- 4 large Eggs
- 1½ cups all-purpose Flour
- 1 cup unsweetened Cocoa Powder
- ½ tsp Baking Soda
- 1 cup Nutella
- ½ cup Macadamia Nutes, halved
- Preheat oven to 350F or 175C).
- Lightly grease a 9×13 baking pan.
- Loosen up the Nutella by microwaving it in a glass bowl on MED HIGH for about 20 secs. Set aside.
- Melt butter in the microwave on HIGH, stopping every 20 seconds until melted.
- Combine the melted butter, sugar, and vanilla in a large bowl and mix together. If butter is too hot, let cool for about 2 minutes lest eggs scramble.
- Beat in the eggs, one at a time, mixing well after each.
- Sift the cocoa powder and baking soda in.
- Add flour into batter and mix until just combined.
- Fold macadamia nuts into the mix.
- Pour the batter into the prepared pan.
- Spoon Nutella onto the batter in several lines. Swirl with a knife or handle of a spoon.
- Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
- Cool completely in the pan before cutting into cubes.