[this post is in partnership with my favorites, DeLallo Foods! I’m created some delicious recipes and videos that you’ll see over the next few months. xo]
These are what my Nutella dreams are made of.
Look at that fudginess! Check out that crunch! Look at that coffee!
Okay, maybe we can’t SEE the coffee, but trust me, it’s in there. So is the Nutella. Nutella coffee crunch brownies sound like they should definitely be a thing, so let’s make them one. K?
This recipe comes highly borrowed from these super-old school crunchy topped better-than-crack brownies I shared here on the site AGES ago. One of the most popular recipes ever, something insanely rich and indulgent. I mean, making one pan of those? You really can’t even EAT more than one, so you better have somewhere to take it!
When I first came up with this recipe, I was missing those brownies and really craving a fudgy, chocolate coffee brownie. Something to put other rich desserts to shame. And of course, it had to include Nutella because ever since Max was born, I can’t get enough. Something so odd to stick around.
Most of you know that I didn’t even care for Nutella until I was pregnant with Max, so there’s that. The love has not gone away yet. Two point five years and running.
These babies are filled with the instant espresso baking powder from DeLallo’s. Oh my WORD – is this stuff incredible. It packs the perfect coffee punch and I love throwing it in all my chocolate desserts. A little bit will just enhance the chocolate flavor, but a good bit will give you some coffee lovin’ that you can’t ignore. I can’t even tell you how many jars I have used up in the last two years.
Since Eddie is a coffee hater, he knows nothing about me adding this to brownies and is probably reading this and very, very sad over all my brownie secrets. Seriously, add a teaspoon of this stuff to your chocolate goods and wait for your mind to be BLOWN.
In these brownies, I add a bit more of the instant espresso so we can really taste that coffee flavor. And there is also Nutella IN the brownies, which is heaven sent. The topping is melted chocolate, Nutella and crisped rice cereal, but you let it set completely so it’s super crunchy and crispy. A texture lover’s best friend. I live for that crunch!
Nutella Coffee Crunch Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons DeLallo instant espresso powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup Nutella, melted and cooled
Nutella crunch topping
- 1 cup chocolate chips
- ¾ cup Nutella
- 1 ½ cups crisped rice cereal
Preheat oven to 350 degrees F. Grease an 8×8 baking pan with butter or nonstick spray.
In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg one at a time, stirring until a smooth batter forms. Add in flour, cocoa powder, espresso powder, baking soda and salt, stirring until combined. Stir in the Nutella.
Spread batter in the 8×8 baking dish and bake for 25-30 minutes until set. Remove and let cool.
Nutella crunch topping
In a bowl, melt together the chocolate chips and Nutella. I do this at 50% power for 30 seconds in the microwave and repeat, stirring after each, until melted. Fold in the cereal until it’s coated. Spread the topping on the brownies and refrigerate them for 1 to 2 hours, until set. Slice and serve!
Maybe just a little sea salt on top too. Juuuust a bit.