Temperatures over the past 48 hours have hovered between -5 and 20 degrees. COLD. Freeeeeeeezing. F.r.i.g.i.d.
There are exactly three food items that make me feel warm and toasty:
So, I made some Nutella brownies. Then I made some chocolate-infused chili. CHOCOLATE-infused chili. As in chili with chocolate in it.
First things first – let’s discuss these Nutella brownies. Remember that GIANT jar of Nutella I discovered in my cabinet as a result of a grocery store blackout?
Yeah, it’s gone. These babies used up the last of it.
Also, the recipe I used said to mix the Nutella into the batter, but I felt like the Nutella flavor got lost that way. So, next time I will swirl the Nutella in the last minute so there’s nice little gooey pockets of it here and there.
Here’s what you need…
1 cup butter, unsalted
11/2 cups granulated sugar
2 teaspoon Vanilla Extract
4 large eggs
1 cup all-purpose flour
3/4 cup of cocoa powder
1/8 teaspoon kosher salt
1/2 teaspoon baking powder
1 cup Nutella
1/4 cup of semi-sweet chocolate chips
Preheat oven to 350 degrees. Melt the butter, allow to cool, and mix it with the sugar, vanilla, and eggs.
Then, sift together the flour, cocoa, salt, and baking powder.
Mix the dry ingredients into the wet until just combined, add the chocolate chips, and pour into a greased 9×9 baking pan.
Melt the Nutella in the microwave until slightly runny, then dollop into the batter and swirl with a knife. Bake for 45 minutes.
Unfortunately I was fighting a losing battle against the sun and tried to cut the brownies 2 minutes after they came out of the oven in an attempt to catch a good “natural light” picture. The result is this crumbly, sad, albeit DELICIOUS, mess..
I also wanted to shared this fabulous, healthy, yummy, filling, comforting turkey-chili-made-with-chocolate-recipe.
Get the recipe here.