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Fudgy Nutella Brownies with Nutella Cream Cheese Frosting

Howdy!

Nutella, one the greatest inventions EVER. I love it. Clearly, it’s been a popular ingredient lately. So when I decided to try and make brownies that I actually like, my mind naturally drifted to Nutella! I’m not the biggest fan of brownies to begin with– they are dry a lot of times, I don’t think have an authentic chocolate flavor, and they just never seem to turn out right. These, my friends, DEFY my doubts about brownies! They are SUPER fudgy, have an amazing flavor, and I actually want to eat them… all the time. So check ’em out friends!

Cake:

You’ll need…

Nutella Brownies Ingredients

You’ll need to…

Cake:

Pre-heat your oven to 350°. Line a 9×9 baking pan with parchment paper. In a saucepan on low heat, melt your butter and stir in sugar and vanilla until it is smooth. Remove from heat and let cool to room temperature.

In a small bowl, sift together you flour, cocoa powder, salt and baking powder and set aside for later. In the bowl of your stand mixer (or a large bowl), add your butter and sugar mixture. Add one egg at a time, mixing each one well after you add it.

Add in the flour mixture slowly, and mix well. Then add in the Nutella (the BEST part), and mix well. You batter will look so velvety and chocolatey, so perfect. For real, just look at that!

Add in the hazelnuts and chocolate chips and mix until evenly distributed. Pour the batter into your baking pan.

Bake for about 35 minutes. *Note- these are VERY fudgy brownies; the toothpick test is not accurate for this! When the crust looks nice and flaky, they are ready! Set on a wire rack to cool completely.

Frosting:

You’ll need…

Nutella Cream Cheese Frosting

You’ll need to…

In the bowl of your stand mixer (or a large bowl), cream together your butter and cream cheese. Add the Nutella and vanilla, and continue to mix until smooth.

Add in your powdered sugar slowly, until you have reached the consistency you like. Add in the whipping cream, and mix well.

Once your brownies have cooled completely, frost the brownies!

It is EXTREMELY difficult to control yourself and NOT eat one right away… don’t worry, you don’t have to control yourself. EAT ONE! They are delicious!

Heavenly. So Nutella-y, so chocolately, so delicious!

The thing I LOVE about these brownies is that they are so fudgy and gooey, but the hazelnuts really add great flavor and texture. And the frosting… ohhhh the frosting! Together, they are Chocolate Nutella heaven!

I hope you enjoyed learning how to make them, now go out there and try it yourself (or come to my house and I’ll make them for you)! I promise, they’re not hard to make, and they are worth it! I do suggest a nice cold glass of milk, or some vanilla ice cream to go with these babies! And of course, a nice long run afterwards! And remember, even if you’re not a brownie lover, I think you’ll really enjoy these! If a brownie skeptic like me loves these, I think you will too!

If you have any questions/comments/suggestions, leave them for me!!! Enjoy!

Love,

Katie

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Here’s the full recipe…

Fudgy Nutella Brownies

Ingredients

Cake:

1 cup unsalted butter

2 cups granulated sugar

2 tsp vanilla

4 eggs

1 cup all purpose flour

½ cup unsweetened cocoa powder

¼ tsp salt

½ tsp baking powder

1 cup Nutella

½ cup hazelnuts

¼ cup semi-sweet chocolate chips

Frosting:

6 oz cream cheese, room temperature

2 tbsp unsalted butter, room temperature

½ cup Nutella

2 ½ – 3 ½ cups powdered sugar

1 tbsp whipping cream

1 tsp vanilla

You’ll need to…

Cake:

  1. Pre-heat your oven to 350°. Line a 9×9 baking pan with parchment paper.
  2. In a saucepan on low heat, melt your butter and stir in sugar and vanilla until it is smooth. Remove from heat and let cool to room temperature.
  3. In a small bowl, sift together you flour, cocoa powder, salt and baking powder and set aside for later.
  4. In the bowl of your stand mixer (or a large bowl), add your sugar. Add one egg at a time, mixing each one well after you add it.
  5. Add in the flour mixture slowly, and mix well.
  6. Add in the Nutella, and mix well. Add in the hazelnuts and chocolate chips and mix until evenly distributed.
  7. Pour the batter into your baking pan, and bake for about 35 minutes. *Note- these are VERY fudgy brownies; the toothpick test is not accurate for this! When the crust looks nice and flaky, they are ready!
  8. Set on a wire rack to cool completely.

Frosting:

  1. In the bowl of your stand mixer (or a large bowl), cream together your butter and cream cheese.
  2. Add the Nutella and vanilla, and continue to mix until smooth.
  3. Add in your powdered sugar slowly, until you have reached the consistency you like.
  4. Add in the whipping cream, and mix well.
  5. Once your brownies have cooled completely, frost the brownies!

Red Velvet Cupcakes with Cream Cheese Frosting

Howdy yall!

So I know I was taking a temporary break since I baked so much last week, but I couldn’t stay out of the kitchen for too long… what can I say, it’s my weakness and I can’t help myself! And besides, I am a firm believer in doing what you love, so bake I shall! I also know I said my next recipe would have chocolate and hazelnut, but this was a special request 🙂

One my best friends in the world, Marina (check out her blog, it’s so fantastic), threw a Gender Reveal party for our friend, Jessica, who is having a baby girl! Let me just tell you– Marina is the BEST party hostess there ever was, so I felt pretty honored to be able to help! And since Jessica’s favorite cupcakes are red velvet, I jumped at the chance to make them for the party! The great thing about this recipe is how SIMPLE it is… really! This is quite possibly the easiest recipe I have posted so far, and they are YUMMY! So let’s get to it:

Cupcakes:

You’ll need…

Red Velvet Cupcake Ingredients **Salt not pictured, oopsies!

You’ll need to…

Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan and set it aside for later. In a medium bowl, sift together all of the dry ingredients.

In a large bowl, beat together the oil, buttermilk, eggs, vinegar, and vanilla with a mixer until they are well blended. Then add the food coloring and the dry ingredients to the wet mixture and mix until well combined.

Scoop the batter into each cup, filling them about 2/3 full.

I was a little messy 🙂

Bake for about 20 minutes, or until a toothpick comes out clean. Cool for 10 minutes in the pan, then move to a wire rack to cool completely.

Frosting:

You’ll need…

Cream Cheese Frosting Ingredients

You’ll need to…
Cream the butter and cream cheese until smooth. Add the vanilla and mix until well blended.
Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best!)
Frost your cupcakes once they are COMPLETELY cooled!
YUMMERS!!!! Seriously… they are tasty!

Ok guys, don’t you agree, easiest recipe I’ve posted?! I think so 🙂 And they are so tasty… people will think they were a lot harder to make because they are too yummy, and you can go ahead and let them! They definitely satisfied my sweet tooth for the day, and I got great reviews from everyone at the party too! I doubled the recipe because we needed 24 for the party (which means the actual recipe makes 24) so if the pictures look like there’s a lot more than you have when you make them, don’t worry! I made twice as much as you’ll be making! But seriously guys, MAKE THEM! They’re great 🙂

I hope you all had an amazing weekend, and now I think you should go make yourself some cupcakes! I will be heading out for a run to burn off these delicious babies, but I’ll see you when I post my next recipe!

Love,

Katie

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Here’s the full recipe…

Ingredients

Cake

1 ¼ cups all-purpose flour

¾ cups sugar

½ tsp baking soda

½ tsp salt

½ tbsp cocoa powder

¾ cups vegetable oil

½ cup buttermilk

1 large egg

1 tbsp red food coloring

½ tsp distilled white vinegar

¾ tsp vanilla

Frosting

8 oz cream cheese

½ cup butter

3-4 cups powdered sugar

1 ½ tsp vanilla

You’ll need to…

Cake…

  1. Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan.
  2. In a medium bowl, sift together all of the dry ingredients.
  3. In a large bowl, beat together the oil, buttermilk, eggs, vinegar, and vanilla with a mixer.
  4. Add the food coloring and the dry ingredients to the wet mixture and mix until well combined.
  5. Scoop the batter into each cup, filling them about 2/3 full.
  6. Bake for about 20 minutes, or until a toothpick comes out clean.
  7. Cool for 10 minutes in the pan, then move to a wire rack to cool completely.

Frosting…

  1. Cream the butter and cream cheese until smooth.
  2. Add the vanilla and mix until well blended.
  3. Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best!)
  4. Frost your cupcakes once they are COMPLETELY cooled!