If you like chocolate and aren't allergic to nuts I'm going out on a limb here and assuming that you've tried Nutella a time or two.
What, more? Like multiple times? Like me!
And if you don't like it, perhaps you know someone who does?
Well I'm a big, BIG fan of spreadable deliciousness—may it be peanut butter, almond butter, hazelnut spread, chestnut spread, if you can spread it I will eat it. I've actually had a thing for Nutella since I first visited Europe at age 16 but didn't eat it on a regular basis until moving to Switzerland. And then, after a few months of eating it I began to question Nutella's ingredients and wondered if, like its cousin peanut butter, it might also contain hydrogenated oil. So I researched, read a few labels and even tried a few bio Nutella-esque spreads. I learned that off-brand hazelnut spreads are just as pleasing to me as the real Nutella and that, while the Nutella sold in Europe does not contain hydrogenated oil (yippee!), the spread available in Canada, the US and Mexico does. Interesting...
So you can imagine my excitement today when I learned that February 5th was World Nutella Day, a day encouraging fans to bake, cook and eat Nutella. And that is exactly what I did.
adapted from Smitten Kitchen
8 tablespoons butter, melted
1 cup brown sugar
1 tsp vanilla
1 cup flour
- Mix melted butter with brown sugar and beat until smooth. Beat in egg and then vanilla.
- Add salt, stir in flour. Mix in any additions, such as chopped nuts, chocolate chips, espresso powder or dried fruit.
- Fill cupcake papers or buttered tins half full with batter. Place a dollop of Nutella in the center of each and then cover with additional batter. Bake at 350°F / 175°C for 20-25 minutes, or until set in the middle.