Crunchy Nutella Brownies

Oh Nutella, you sweet temptress. The rich hazelnut and chocolate flavour is beyond addicting. I vowed to only buy one jar to dabble in some dessert recipes. Unfortunately, I found myself putting this delicious spread on toast quite often, which went against my baking vow.  I had to do something drastic. I needed to get rid of the remaining Nutella before I ingested it all on my own. I scoured the internet and found this unbelievable recipe from La Casa de Sweets. I shared these crunchy, rich brownies with some of my girlfriends and they agreed that this recipe was indeed blog worthy.

You will need:

For the Brownie Layer
1 cup dark chocolate chips
1/2 cup unsalted butter, cut into pieces
1-3/4 cups sugar
3 eggs
1 tsp vanilla
1 cup flour

For the Nutella Crunch Layer
1-1/2 cups dark chocolate chips
1 cup Nutella
1 tbsp unsalted butter
1-1/2 cups rice cereal

Using a double boiler, melt chocolate chips and butter.

Stir until smooth.

Add in sugar, stirring until combined before adding the next ingredient.

Add in your eggs and vanilla. Stir until combined.

Finally, stir in your flour.

Mix well.

Pour into a 9 x 13 inch baking pan that is lined with foil and lightly greased.

Bake at 350 degrees fahrenheit for 35-40 minutes, or until the edges are completely set.

Do not overbake (the middle will not be completely set).

After you take the brownies out of the oven, while they are cooling in their pan, make the frosting.

Using a double boiler, melt the chocolate chips, Nutella, and butter.

Stir until smooth.  Let cool for 2-3 minutes.

Stir in the rice cereal.

Immediately spread the frosting over the brownies.

Cool brownies completely before enjoying.

You can put them in the refrigerator to speed this up if you can’t wait to eat them!

Cut them into squares and share with your friends.

Chocolate and hazelnut goodness.

Enjoy!