Tuesday, November 12, 2013

Nutella Cheesecake Brownies Sprinkled with Pink Himalayan Sea Salt

 I made these for the, girls only crafty retreat, my mom and I usually go to twice a year. It is always a perfect combination of girl talk, crafting, relaxation, bad chick flicks, mostly from the 80s and tons of food. These brownies are based from my favorite brownie recipe, from Nigella Lawson's How To Be A Domestic Goddess, which also happens to be one of my favorite cookbooks. This recipes makes a large amount of brownies, not only do you use a 13x9 pan but they're thick too, so don't freak out when you realize you need 3 sticks of butter and half a dozen eggs. I usually cut them fairly small because they're so rich and fudgy this time I cut them larger than normal and got about two dozens brownies. I also made the "Elvis Blondies" that have been rolling around in my head but I think they need some serious tweaking before I commit to a recipe just yet. 

   We had a few brownies left since we had a massive amount of food as usual. In sweets alone we had these brownies and my blondies along with some butter pecan cookies that were delicious and addictive, a sinful chocolate cake with coffee filling, chocolate butter cream and chocolate ganache, banana pudding that was so light and creamy, grabbed that recipe up, some chocolate chip oatmeal cookies, stole that recipe too, and guava and cream cheese empanadas that were redonkulously good. That was just the sweets, don't even get me started on the hearty stew, chips, onion dip, AREPAS, got that recipe too, HOLLA, muffins, bagels, veggies and Mediterranean salad that I need that recipe for, so good! Its amazing we weren't sick from gorging ourselves. So needless to say I had some brownie leftovers that I sent to work the mister, mostly to keep me from eating them ALL. According to what I heard back, his employees LOVED them too, like rolled their eyes back in their head and started muttering things, that kind of good. I highly recommend you make these for someone with a sweet tooth or for a chocoholic, they will be indebted to you for life! 

Adapted from: Nigella Lawson's Birthday Brownies
1/4 cup Nutella
1 1/2 cup butter (3 sticks)
14 oz super dark (but not unsweetened) chocolate, chopped
6 eggs
1 1/2 cups sugar
1 tablespoon vanilla
1 1/2 cup flour
1/2 cup semi sweet mini chips or chopped hazelnuts
8 ounces cream cheese, softened
1 cup Nutella
1 egg
1/2 cup sugar
1/2 teaspoon Pink Himalayan Sea Salt (or any type of Sea Salt, preferably a coarse grain)

Preheat over to 350° F. Butter and 9x13 baking pan and line with parchment paper. In a medium to large sauce pan, melt, Nutella, butter and chocolate over medium heat. Once melted remove from heat. In a separate bowl whisk together vanilla, eggs and sugar. Stir egg mixture, flour and chocolate chips or nuts into sauce pan. Pour batter into prepared pan and set aside. In another bowl, (I would recommend using a mixer here) whisk, cream cheese, Nutella and sugar together until smooth. Spoon medium sized dollops over the surface of the brownie batter and swirl with a knife and sprinkle on sea salt. Bake for 25-30 minutes or until mostly firm but not totally set.Allow to cool before slicing. Makes a maximum of 48 small brownies or 24 large brownies.

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