Friday, February 3, 2012

Nutella Brownies

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february is the month of love. nothing says love to me quite like chocolate. if chocolate = love than these brownies = lust.

i am almost embarrassed to post a recipe using a box brownie mix. not only did i channel my inner semi-homemade sandra lee, but mid mixing, we discovered we didn't have any vegetable oil so we (gasp) used olive oil. truth be told, i actually made these brownies with no intention of posting them but they turned out some freaking amazing, i couldn't not post the "recipe".

so there you have it - these amazingly decadant, delicious, downright ooey-gooey brownies have three secret ingredients:
- ghirardelli double chocolate brownie mix
- olive oil
- nutella

for those of you still hesitant to use the dreaded boxed mix, i have to note, we fed these to someone who literally said "i hope these brownies aren't from a mix." she later served herself a second piece while mumbling something about these being possibly the best brownies she had ever tasted.

these brownies also happened to bring up the ongoing edge vs. middle brownie debate. i'm not sure where you fall on this issue, but i would like to amend my previous statement. nothing says love to me quite like a corner piece of warm, gooey, chocolate brownies.

Nutella Brownies

1 box ghirardelli double chocolate brownie mix (disregard box directions and use the following recipe)
1/4 cup water
1/4 cup olive oil
1 egg
3 tbs nutella
1/2 cup additional nutella
2-3 tbs half and half

preheat oven to 325 degrees F.

mix together brownie mix, water, oil, and egg until smooth. stir in 3 tbs nutella. pour mixture into greased 8x8" pan. in a seperate bowl, stir together 1/2 cup nutella and half and half until it turns thick and creamy. drizzle slightly thinned nutella over brownie mixture and use a knife to swirl.

bake for 45-60 minutes. i know this is a big time window but every oven is so different. i recommend you check the brownies every 2-3 minutes after 45 minutes. the nutella increases the baking time but you don't want to overcook them. when you jiggly the pan, you don't want the batter to jiggle. pull them out after just set and let cool completely.


  1. lol love this post :)
    wish i had one in my hand right now!!

    1. this recipe is great!!! however, we recommend cracking the egg before mixing it in. it was kinda crunchy because of the shell. i think you meant to tell us to crack it. bake much??? please get back to us asap!


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