Both of us tend to steer away from Nutella for one main reason. Once we open a jar, it is hard not to finish it. For me, the best practice is just not to eat it or only eat it out when I am having a crepe with Nutella. If I am home with a jar, I am apt to go overboard. Gaia is the same here so she saves nutella for special occasions like vacations on the boat when a vacation simply wouldn’t be a vacation without it. No one can argue with that.
This recipe has been on our “to do” list for quite some time now as we wanted to make a variation that embodied Italy. And let’s be real here, what better says Italy than Nutella. Nutella is used everywhere here, even in pastries for breakfast where they are packed tight with the creamy spread. Just one bite into a ‘cornetto’ will have you trying to quickly clean up your face covered with Nutella before anyone sees you.
This really is the perfect dessert to bring to an event that will surely be a crown pleasure, no question about it. They are gooey, chocolatey and full of rich flavor from the hazelnut spread. Be sure to cut these brownies into small serving sizes, no less than 16 and if you want to use a slightly larger pan, you can cut even more (just be sure to regulate the baking time. You will need to cook them for slightly less time). With all the added chocolate from the brownie mix itself, I am not one to eat too many of these. They are rich and satisfying even with just a small square.
We had doubts whether to add flakey sea salt right before baking but then we thought that might be a bit too ‘refined’ for some tastes. We are big believers in keeping it simple and when all you have to do is add a bit of something that you are, no doubt, sure to have on hand in your household, especially if you are Italian, it couldn’t get easier. This being said, we still think it would be amazing so if you have some sea salt like Maldon, go ahead and sprinkle a bit on right before baking. It helps to cut the sweetness and really brings out the hazelnut and chocolate flavors.
Store in an airtight container for up to 5-6 days.