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nutella brownies (with pumpkin ice cream)

Thursday, November 5, 2015

nutella brownies | the vanilla bean blog
‘He stood staring into the wood for a minute, then said: “What is it about the English countryside — why is the beauty so much more than visual? Why does it touch one so?”

He sounded faintly sad. Perhaps he finds beauty saddening — I do myself sometimes. Once when I was quite little I asked father why this was and he explained that it was due to our knowledge of beauty’s evanescence, which reminds us that we ourselves shall die. Then he said I was probably too young to understand him; but I understood perfectly.’
-Dodie Smith, I Capture the Castle
nutella brownies | the vanilla bean blog

nutella brownies with pumpkin ice cream | the vanilla bean blog

Billy Green from Wit and Vinegar just came out with a new book, and the recipe for these nutella brownies are found among its pages. If you haven’t checked out Billys’ blog yet, head over for good recipes and sassy conversation. “Oh, hello there. Thank you for picking up this book and flipping to this page to decide whethere or not you want to buy it. Your hair looks great today, by the way. You wanna talk about food?”

It’s an instant cure for the blues.

Nutella Brownies
Recipe from Whip It Up!, by Billy Green. (Hardie Grant Books, 2015)

The no-churn pumpkin ice cream can be found in this post here.

I added 6 ounces | 170 grams chopped bittersweet chocolate to the brownies. Serves at least 6

½ cup | 125 grams unsalted butter
½ cup | 155 grams Nutella
3 ½ oz | 100 grams good-quality dark chocolate (at least 60%), chopped
1/3 cup | 80 grams white granulated sugar
¼ teaspoon coarse kosher salt
1 teaspoon pure vanilla extract
2 large eggs
½ cup | 60 grams all-purpose flour

Preheat your oven to 180°C (350°F/Gas 4) and grease a 8×8 inch square pan (or 25 cm | 10-inch loose-bottomed tart tin).

In a medium saucepan, melt down the butter and Nutella. Remove from the heat and add the chocolate, letting it sit for a minute or so to melt from the residual heat. Then whisk it all together to make a beautiful glossy mess that you probably want to bathe in.

Add in the sugar, salt, and vanilla extract and whisk to combine. Add the eggs one at a time, fully incorporating the first before adding the second. Carefully add the flour and mix just until the flour disappears.

Pour into the prepared pan and bake for 25–30 minutes until the top is nice and glossy and sort of crackled. It won’t look 100% done when you take it out but that means not having a dry hockey puck. Let cool completely before serving and powdered sugaring to ensure the best texture and not dissolving your decoration. If you want to eat it warm, maybe with vanilla ice cream, let it cool completely after baking, then pop it in the oven for 5 minutes at 180°C (350°F/Gas 4) before serving.
nutella brownies with pumpkin ice cream | the vanilla bean blog

Whip It Up! by Billy Green

  • Reply
    Heather (Delicious Not Gorgeous)
    Friday, November 6, 2015 at 12:02 am

    i know a couple other bloggers also did his brownies; obviously they’re so amazing because y’all gravitated towards them, which makes me really want to make them (i wanted to before because come on, nutella, but i’m craving these something fierce right now).

  • Reply
    Medeja
    Friday, November 6, 2015 at 2:15 am

    I can imagine how yummy are these brownies! Even without ice cream.

  • Reply
    Debbie
    Friday, November 6, 2015 at 8:26 am

    80 gr. of sugar is 1/3 cup. It is blank above.

    • Reply
      Sarah
      Friday, November 6, 2015 at 10:26 am

      Thank you! For some reason word press kept auto correcting 1/3 cup as a ‘?’

  • Reply
    Melissa@Julia's Bookbag
    Friday, November 6, 2015 at 12:23 pm

    Consider these made in our house! Also – you quoted I Capture the Castle, one of my great great great favs and for that I heart you even more, which I didn’t think possible!!

  • Reply
    June @ How to Philosophize with Cake
    Sunday, November 8, 2015 at 8:09 am

    Nutella brownies sound right up my alley! They look so insanely fudgy and chocolaty. Love the addition of pumpkin ice cream 🙂

  • Reply
    Rachel@TheCastejons
    Monday, November 9, 2015 at 2:49 pm

    I should not have read this while trying to eat clean this week! Now I gotta make some brownies tonight!

    http://www.thecastejons.com

  • Reply
    Brian @ A Thought For Food
    Monday, November 9, 2015 at 9:29 pm

    I’ve been on a dessert kick recently, which is so unlike me. These brownies aren’t helping to get out of it.

  • Reply
    Heidi Kokborg
    Tuesday, November 10, 2015 at 10:13 am

    You had me at nutella! I want a piece of these brownies right now 🙂

  • Reply
    Kait
    Tuesday, November 10, 2015 at 10:22 pm

    Sign me up!!

  • Reply
    Christine @ Cooking with Cakes
    Wednesday, November 11, 2015 at 10:02 pm

    can I just say that I am SO glad eating ice cream year-round has become a totally acceptable thing? I’ve been doing it for years, so it’s good to not be alone anymore 😉 these look amazing! x

  • Reply
    Jennifer Farley
    Thursday, November 12, 2015 at 12:17 pm

    I think I need to check out this book immediately. What an amazing dessert!

  • Reply
    8 Food Blog Links We Love | VOX RECIPES
    Saturday, November 14, 2015 at 10:23 pm

    […] If you haven’t been putting Nutella in your brownies, here’s the perfect excuse to start. (The Vanilla Bean Blog)  […]

  • Reply
    Wan
    Sunday, November 15, 2015 at 7:27 pm

    Pumpkin ice cream… brownies… literally my 2 favorite desserts in one. I so need this – but my waistline so doesn’t!

  • Reply
    Lyndsay // Coco Cake Land
    Wednesday, November 18, 2015 at 10:18 pm

    Love those pale orange scoops on each little nutella brownie square! Yay for Billy’s book! He is the charmer of the internet.

  • Reply
    Randy
    Thursday, November 19, 2015 at 3:34 am

    Hi there! I like the combination of nutella and pumpkin ice cream, this is too awesome! I love this dessert so much. Never think of combine like this before. Gonna check for the books now. Thanks for all these

  • Reply
    Bronwyn
    Thursday, November 26, 2015 at 1:50 am

    I Capture the Castle is the perfect literary pairing for brownies.

  • Reply
    Alida @My Little Italian Kitchen
    Monday, November 30, 2015 at 6:21 am

    Who could possibly resist Nutella? Love the look of these brownies and the pumpkin cream is a fab seasonal addition to these addictive bites!

  • Reply
    WHIP IT UP! BLOGGER BOOK TOUR – Wit & Vinegar
    Monday, November 30, 2015 at 9:55 am

    […] it (WITH COFFEE SALT), Jessica from How Sweet It Is trashed it up with all the halloween candy, and Sarah from the Vanilla Bean Blog topped it with no churn pumpkin ice cream, […]

  • Reply
    baking-charlotte
    Saturday, December 5, 2015 at 4:16 pm

    hell yeah!

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