6 Recipes for People Addicted to Nutella (Like We Are)
Now that we know Nutella isn’t killing the environment, enjoy these 6 recipes you can make with our favorite chocolate spread.
Pear and Chocolate Brioche Bread Pudding
In place of brioche, you can use a rustic white bread or challah.
Ingredients:
Unsalted butter, room temperature, for baking dish
3 ounces bittersweet chocolate, coarsely chopped
7 ounces brioche, cut into eight ½-inch slices, halved diagonally
1 ½ pounds firm but ripe pears, such as Anjou or Bartlett (about 3), cored and very thinly sliced
3 large eggs, plus 3 large egg yolks
1 ½ cups whole milk
1 ¼ cups heavy cream
½ cup packed light-brown sugar
1 teaspoon ground cinnamon
¼ teaspoon fine salt
1 tablespoon sanding or other coarse sugar
How-To:
1. Preheat oven to 325 degrees. Butter a shallow 2-quart baking dish and sprinkle bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.
2. In a large bowl, gently whisk together eggs and egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears and let sit 5 minutes. Sprinkle with sanding sugar.
3. Bake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly. Serve warm or at room temperature.
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Ingredients:
2 cups heavy cream
1 cup Nutella
How-To:
1. In a small saucepan, bring heavy cream to a boil over medium-high heat. Remove from heat and whisk in Nutella until smooth. Transfer mixture to the bowl of an electric mixer; refrigerate until chilled.
2. Attach bowl to electric mixer fitted with the paddle attachment; beat until creamy and smooth. Use immediately.
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Hazelnut and Chocolate Nut Butter Smoothie
If you are a fan of Nutella then you will absolutely swoon over Shira Bocar’s Hazelnut & Chocolate Nut Butter Smoothie. It’s a better for you dessert in a glass, enjoy!
Learn How To Make Nut Butters!
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Hazelnut Blondies
A dollop of chocolate-hazelnut spread lends unexpected decadence to a hazelnut blondie.
Ingredients:
½ stick (4 tablespoons) unsalted butter, plus more for pan
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 ¾ cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup hazelnuts, toasted, skins rubbed off with a kitchen towel, and chopped
1 heaping tablespoon chocolate-hazelnut spread, such as Nutella, plus more for serving
How-To:
1. Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment.
2. Whisk flour, baking powder, and salt.
3. Melt butter. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and Nutella.
4. Press dough into pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella.
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How to Make a Nutella and Banana Panini
Nutella is one of those things that I can just eat on its own, it’s so delicious – but paired with bananas and pressed into a warm sandwich between two slices of buttered brioche – that’s what I call a next-level no-bake dessert.
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Nutella Hot Chocolate
For hot chocolate with a taste of hazelnut, use Nutella instead of cocoa.
More from Martha Stewart:
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait
DIY Dried Fruit Granola Bites
Very Green Cucumber and Pear Juice
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