Sometimes, the inspiration for a recipe comes from the most bizarre of places. The other day, I was reading a free novel I’d downloaded to my Kindle (I adore my Kindle!) and the baker in the book was brainstorming recipe ideas. One of the recipes the author played around with involved cashews and a chocolate base cookie, but I thought I could take it one step further, turning cookies into brownies, and adding nutella into the mix.
I realized as I was thinking out the recipe that I haven’t posted a brownie recipe to this blog since I started it. In fact, Butterscotch Brownies were the first recipe I posted to my blog, back on May 20th, 2008.
I can’t believe it’s been nearly 3 years since I started this blog, but it’s actually kind of nice to see how my photography has improved, and hopefully, my recipe development! Blogging has brought so much joy to my life, and friends that I never would have met otherwise. I didn’t intend for this entry to turn into one giant Kumbaya moment, but well.. there it is. I love you guys!
These brownies are super delicious, and strangely, were like 4 times as delicious on the second day. So I recommend allowing them to sit overnight before tasting.
Nutella Cashew Brownies
fills one 9 x 13″ cake pan
2 c. flour
1 c. cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. kosher salt
1 c. butter (2 sticks)
1 3/4 c. sugar
2 tsp. vanilla
1 jar regular sized jar of Nutella
1 c. crushed cashew pieces
Preheat oven to 350F. In a medium bowl, mix flour, cocoa powder, baking powder, and salt and set aside. Melt the butter and allow to cool. In a mixing bowl, combine butter, sugar, eggs, and vanilla extract. Mix thoroughly until well combined. Slowly add dry ingredients to wet using a spatula and hand mixing.
Spray a 9×13 metal or glass cake pan with cooking spray for baking or grease with butter or shortening and give a light sprinkle of flour. Pour batter into pan. It will be thick. Empty Nutella on to the top of batter and spread as well as you can. You might also want to warm Nutella so that it’s easier to spread, but it is not required.
Empty salted cashews into a bowl and use a potato masher to crush into smaller chunks. It’s not necessary for them to be tiny, just small enough to be easily sprinkled. Pour cashew pieces over the spread Nutella.
Bake for 30 minutes or slightly longer if you prefer a less fudgy brownie. Allow to cool for at least an hour, or overnight.