Honeybear Brownies with Nutella

You can never have too many American recipes, so give Honeybear Brownies with Nutellan a try. For 76 cents per serving, you get a side dish that serves 8. One portion of this dish contains about 4g of protein, 15g of fat, and a total of 335 calories. 12 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Cookie Madness requires salt, nutella, granulated sugar, and unsalted butter. Overall, this recipe earns a not so awesome spoonacular score of 19%. Try Nutella Brownies, Nutella Brownies, and Nutella Brownies for similar recipes.

Servings: 8

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Line a 9 inch metal pan with foil and grease foil or line with parchment.Beat butter and sugar together in a small bowl using an electric mixer. Beat in the honey and vanilla. Add eggs one at a time, beating for 30 seconds after each egg. Beat in the salt.Combine flour and cocoa. By hand (so as not to overbeat), stir the flour mixture into the batter.Spread the batter in the pan going all the way to the edges. Bake on center rack for 25 minutes or until brownies test done.Let cool completely in pan.Carefully lift brownies from pan and trim ratty edges (make sure to taste test. It’s imperative!). Cut in half two make two 9x 4 inch slabs. Spread Nutella over one slab. Stack second slab on top. Set the brownies back in the pan and chill for about an hour – this makes slicing neater.With a large knife, slice the brownie slab into 8 squares.Set the squares on a cooling rack. Melt the chocolate in a bowl set over but not touching a pan of barely simmering water. With a teaspoon, drizzle the chocolate over the brownie squares. Set the squares on a plate or back in the pan and chill until chocolate is set.Makes 8 big ones, or you can cut them smaller.

 

Step by step:

1. Preheat oven to 350 degrees F. Line a 9 inch metal pan with foil and grease foil or line with parchment.Beat butter and sugar together in a small bowl using an electric mixer. Beat in the honey and vanilla.

2. Add eggs one at a time, beating for 30 seconds after each egg. Beat in the salt.

3. Combine flour and cocoa. By hand (so as not to overbeat), stir the flour mixture into the batter.

4. Spread the batter in the pan going all the way to the edges.

5. Bake on center rack for 25 minutes or until brownies test done.

6. Let cool completely in pan.Carefully lift brownies from pan and trim ratty edges (make sure to taste test. It’s imperative!).

7. Cut in half two make two 9x 4 inch slabs.

8. Spread Nutella over one slab. Stack second slab on top. Set the brownies back in the pan and chill for about an hour – this makes slicing neater.With a large knife, slice the brownie slab into 8 squares.Set the squares on a cooling rack. Melt the chocolate in a bowl set over but not touching a pan of barely simmering water. With a teaspoon, drizzle the chocolate over the brownie squares. Set the squares on a plate or back in the pan and chill until chocolate is set.Makes 8 big ones, or you can cut them smaller.

Nutrition Information:

covered percent of daily need