Trenton woke up this morning complaining that he didn’t feel good. Not normal at all for him. Since nasty colds are going around, I decided against going down to the aquarium with friends, as we had originally planned to do, for fear of getting them sick if Trenton was coming down with something.
So what was I supposed to do cooped up in the house all day?
Never fear, Nutella is here!
And today just happens to be World Nutella Day!
If you keep up with this blog, you know that we like to celebrate wacky holidays (or as my husband calls them, marketing gimmicks).
While the kids worked on making Valentines for preschool share day, I started getting the ingredients together for Nutella Brownies.
The kids love helping out with “food projects.”
And they love cleaning up too!
I must admit, the “Smart Mommy” part of my brain was not turned on when I let the kids (one of which may or may not be coming down with something) eat after each other. Instead, the “Oh my gosh my kids are occupied, not fighting, and not needing my help with anything so I’m going to clean up the rest of the kitchen” part of my brain was in play.
After lunch and quiet time, it was time to dig into our brownies!
This one took his time, savoring each bite.
This one on the other hand…
What? You wanna take my picture eating this brownie?
Fine! Here you go!
Ha! How’s this for a picture?
I’m already praying for her future husband…
(Recipe adapted from Buns in my Oven)
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1/2 cup Nutella
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon instant coffee crystals
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 (11.5 oz) package milk chocolate chips
Powdered sugar, for dusting
Preheat oven to 350 degrees and butter a 9x13 baking dish.
Melt butter in a small saucepan over low heat. Add sugar, and cook for two minutes stirring constantly. Do not boil.
Remove from heat, and stir in Nutella.
Pour butter mixture into a large bowl and mix in eggs, cocoa powder, salt, baking powder, instant coffee crystals, and vanilla until combined.
Stir in flour and chocolate chips until just combined. Do not over mix.
Spread into prepared pan, and bake for 30-35 minutes. The outside edges should look set, and the center should be slightly moist, but not uncooked. A cake tester or toothpick should come out mostly clean.
Cool on a wire rack.
When cooled, dust with powdered sugar.
*If you’re like me and don’t want/need a big pan of brownies hanging around your house, this recipe is fairly easy to halve. If you halve the recipe, change your baking time to about 25 minutes.