Jeff and I had the pleasure of spending this past weekend with great friends on ““! What made this occasion even more special was the celebration of our friend’s new home along with the announcement of baby number 3 on the way.
With all these wonderful reasons to celebrate, I had to make something extra special for her. The stars couldn’t have aligned any more perfect than they had that evening, well, because she Loves Nutella and known to crave it on more than one occasion. Making this the perfect time to create a new recipe.
Here’s what you need… cupcake pan, baking cups, sauce pan, blender, thermometer, prep time 1 hour, cook time 25 minutes, Serves 24
1 Cup of Butter (2 sticks)
4 oz Unsweetened Chocolate
2 Eggs (beaten)
1 ½ teaspoon of Vanilla Extract
1 Cup Chocolate Chips
1 Cup Flour
Filling & Topping
Nutella (13 oz jar)
Hazelnuts (3 oz bag chopped)
1 1/3 Cups Sugar
7 large Egg whites
Dash of salt
2 1/2 Cups of Unsalted Butter (5 sticks) keep at room temperature & tablespoon pieces
2 Teaspoons pure Vanilla extract
2 Tablespoons pure Caramel extract
Preheat oven to 325. Line cupcake pan with baking cups set pan aside.
Melt butter and chocolate together in a 2 quart saucepan over low heat, stirring consistently with a wooden spoon. Remove pan from heat and stir in the sugar, allow to cool prior to adding eggs. Once cooled to room temperature add the eggs and vanilla; stir until the batter is smooth. Add chocolate chips and flour mixing all the ingredients well together.
Pour batter into baking cups filling 1/8 full. Bake for 25 minutes or until a toothpick comes out of brownie clear. Let brownies cool for an hour prior to scooping center and filling.
Once brownie cupcakes have cooled, scoop the center of the brownie with a teaspoon, removing a small circular spoonful. Fill the brownie center with a teaspoon of Nutella, sprinkle with a few hazelnuts.
Let brownies continue to cool. In the meantime prepare the frosting by combining sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on a thermometer.
Return bowl to mixer and beat on medium speed until stiff peaks form, let mixture cool, about 10 minutes. Mix again on medium speed, add butter, 1 tablespoons at a time, mixing well after each addition. Be sure to scrape down the sides of bowl as needed, until mixture is smooth. Mix in vanilla and caramel extract. Frost brownies, sprinkle with hazelnuts, drizzle with caramel sauce and devour immediately – you worked hard for these!