Good grief, I’ve been gone for a while. Apparently Real Work sometimes has to come before Blogging Work, as I’ve spent the past few weeks learning – which is why these brownies, which would ordinarily have been posted a week or so ago, are only making their appearance now.
I do really hope you forgive me, because they involve a graham cracker crust and a layer of Nutella below some rich chocolate brownies, and I wouldn’t want something as silly as a busy schedule and a reliable source of income to come between the two of you.
As good as that sounds, though, here’s the thing. Nutella approaches, well, perfection on its own, but in things like brownies, it tends to camouflage itself. Sometimes, that’s okay, but not here. I tried to remedy that by spreading a nice layer between the graham cracker crust and the brownies themselves, but I am a lover of all things chocolate and hazelnut, and that still didn’t quite do it for me. Next time, I’m spending the extra time and money to acquire some hazelnut extract.
That’s what I’m recommending that you do too, actually, unless you want a vaguely hazelnutty version of graham cracker brownie bars. And if you’re lazy or cheap – or, let’s be honest, even if you’re neither of those things – that’s pretty damn good too.
Nutella Graham Cracker Brownie Bars
3 cups graham cracker crumbs (you can make these by just crushing them in a food processor – or, failing that, just put the crackers in a large bowl and give them a good beating)
½ cup brown sugar
½ cup flour
1 teaspoon salt
1 1/4 stick butter, melted
1 stick butter
8 oz. semisweet chocolate
1 ¾ cups brown sugar
1 teaspoon salt
3 teaspoons vanilla extract [Alli’s note: If you’re using hazelnut extract, use 2 teaspoons hazelnut and 1 teaspoon vanilla]
3 large eggs
1 ½ cups flour
¼ cup cocoa powder
1 jar Nutella
Preheat oven to 350 degrees Fahrenheit. Grease a 13×9-inch pan.
Mix dry ingredients for crust. Stir in butter until mixture forms small crumbs. Press into pan. Bake 15 minutes and set aside to cool.
Melt butter and chocolate together. Stir in sugar, salt, and vanilla. Beat in eggs one at a time until blended, then add flour and cocoa. Beat until batter is just smooth.
Spread Nutella (yes, all of it) onto cooled crust. Top with brownie batter. Bake 35-40 minutes, or until a toothpick inserted in the center of the pan comes out clean. Cool on a rack, then slice.