Did you know that Nutella is more than 50 years old? Italian in origin, it was originally sold in a solid block by an Italian bakery owner in a town called Alba, which was known for hazelnut production. Then, the son of this owner modified it to allow it to be sold in jars, easier to market it across Europe as a type of chocolate spread.
I loved having Nutella on my toast when I was young! Especially when the toast was fresh and warm, and the Nutella would melt into the bread!
The first time I heard of using Nutellas to make cakes, I knew I just had to try that. And best of all, they are mostly super easy recipes! Here are some that I can’t wait to share!
#1 Nutella Brownies
This is a super fun recipe that I got via instructables.com. It’s funny how the author mentioned that this recipe will change a person’s life. But I guess, in a way, it does – especially for those of you who seldom bake and think it takes too much effort.
I assure you sceptics out there: This recipe IS as easy as it sounds! It’s also fun to make this together with your nieces/nephews when visiting! They can then have a nice treat after the “hard” work!
- 1 jar of Nutella (280g)
- 2 medium eggs
- 10 TS (62g) of multi-purpose flour
- 2 handfuls of walnuts, slightly crushed (optional)
- butter for greasing
- Preheat your oven to 180ºC.
- In a bowl, beat the eggs.
- Mix in the Nutella and stir.
- Sieve the flour into the bowl while stirring.
- Grease a brownie tray (wide and flat) with butter and line it with baking paper.
- Pour in the mixed ingredients.
- If you feel like making this look fancier, spread the crushed walnuts on top of the mix before popping the tray into the oven.
Tip 1: If you like to eat your brownies slightly warm, serve them with a scoop of vanilla ice cream on top or on the side. The tastes are divine together!
Tip 2: Since it’s spring, and if you feel like being extra fancy, you could add edible flowers. Just place a borage (blue-violet colour) on top of the ice cream just before serving!
#2 Nutella Brownies – The Gooey Version
For those of you who love brownies with more moisture, this is a nice recipe to try! It combines the bitter flavour of coffee and the nutty chocolaty flavour of Nutella. A recipe on Girlandthekitchen.com which convinced me to give this a go!
- 1 cup of butter
- 2 cups of sugar
- 1 cup of Nutella
- 3 tbsp of strong coffee
- 4 medium eggs
- 1 ½ cups of cocoa powder
- a pinch of salt
- 1 tsp of baking powder
- 1 ½ cups of multi-purpose flour
- 200g of chocolate chunks/chips
- Preheat the oven to 180ºC.
- Grease a brownie tray with butter then line it with baking paper.
- Place the butter in a heatproof bowl, and place the bowl in a pot of boiling water to melt the butter.
- In a large mixing bowl, add the sugar and stir in the melted butter. Mix these well.
- While the mixture is still warm, add the Nutella and coffee. Continue to stir until all the ingredients are nicely blended.
- Beat in the eggs, salt and baking powder.
- Gradually sieve in the flour and cocoa powder, while continuously beating the mixture.
- When everything is mixed thoroughly, fold in your chocolate chunks/chips.
- Pour the batter into your brownie tray; spread it out until it covers the tray bottom, and the top is flat.
- Pop the tray into the oven and bake for around 40 minutes.
- Once you test it with a skewer and it comes out clean, turn on the grill of your oven for 5 minutes to give the top part of your brownie a crunchy texture.
- Let the brownie cool on a rack.
Tip: It’s best to cut it when it is completely cooled, unless you like it gooey with chocolate melting down your fingers, which you can of course just lick it off! ;)
#3 Nutella Cheesecake
If you’ve been following some of my previous recipe blogs, you’ll start to recognize that I’m quite a big fan of cheesecakes! This one is based on Nigella’s recipe. It’s also super easy! I also like it because it doesn’t involve any raw eggs.
- 250g of digestive biscuits, in broken pieces
- 25g of hazelnuts, chopped and toasted
- 75g of unsalted butter, room temperature
- a jar of Nutella (400g), room temperature
- 500g of cream cheese, room temperature
- 50g of icing sugar
- chocolate syrup and whipped cream for deco
- In a sealable freezer bag, crush the digestive biscuits with a flat tool on a wooden chopping board.
- Empty the crushed biscuits into a mixing bowl, add the butter along with 15 TS of Nutella and turn on your processor to a medium speed.
- Once the mixture starts to clump, add the chopped hazelnuts and let them mix well together.
- Empty the mixture into a round springform cake tin and press it into the base. Make sure you flatten the top. This will be the base for the cheesecake so make sure it’s firmly pressed.
- Refrigerate it.
- In another bowl, beat the cream cheese and icing sugar until smooth.
- Add the rest of the Nutella and beat until well mixed.
- Take out the chilled base from the fridge, and pour the cheese mixture on top.
- Smooth the cheese mixture nicely before re-refrigerating.
- Allow it to chill for at least 2.5 hours.
Tip: It’s nice to serve it chilled. Remember: To be able to cut it smoothly, dip your knife into a bowl of hot water before cutting.
Serving Tip: Before you serve it, spray a nice dollop of whipped cream on top of each piece, drizzle it with some chocolate syrup and it’s good to go!
I hope you like these easy recipes. Stay tuned for more Nutella goodies!
Cover photo: www.pinterest.com