Posted by: twolittlebumpkins | January 4, 2010

Recipe: The Ultimate Brownie

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


  • 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


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.



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