Ok I am feeling really naughty today and have this terrible craving for Nutella! and …. as a good cook, I went to the Nutella website to find out if Nutella is gluten free… and… IT IS! and what is more fascinating is they are having a sweepstakes contest to win a case of Nutella! Oh my word… now this is a great Sunday… so I registered for the contest and decided to make these brownies… fudgey and gluten free! (note: these do contain milk and nuts…)
Adapted from: The Nobel Pig
Ingredients:
- 1 cup butter (2 sticks), melted
- 2 cups granulated organic sugar
- 2 tsp pure rodelle madagascar vanilla extract
- 4 large eggs, room temperature
- 1 cup Tom Sawyer Gluten Free All-Purpose Flour (or your favorite Gluten Free All Purpose Flour Mix)
- 3/4 cup Hershey’s Unsweetened Cocoa
- 1/8 tsp sea salt
- 1/2 tsp gluten free baking powder
- 1/2 cup Nutella
- 1/2 cup Jif peanut butter
- 1/2 cup organic powdered sugar
Directions:
Note: Preheat oven to 350 degrees.
1. In a large bowl sift and combine Tom Sawyer Gluten Free all-purpose flour, cocoa, baking powder and salt. Set aside.
2. Over low heat, melt butter and stir in sugar and vanilla extract until well combined.
3. To the butter-sugar mixture add eggs, one at a time. With a spoon vigorously mix in each egg until well-combined.
4. To the butter-egg mixture whisk in the cocoa mixture until fully combined.
5. In a microwave safe bowl add Nutella and peanut butter. The Nutella will be a little hard to scoop out…Heat in the microwave in 20 second intervals until it reaches a runny consistency. Gently stir this mixture into the batter.
6. Pour the batter into a glass 9 x 13 pan that has been sprayed with cooking spray. (I used grape seed oil spray with a little Tom Sawyer Flour dusted in pan.) (another suggestion:
7. Let batter rest for 10 minutes.
8. Bake for 30 minutes in a 350 degree oven.
9. Let brownies cool completely.
10. Sift powdered sugar on top of brownies.
Enjoy!
