February is a National Chocolate Lovers Month, according to Foodimentary.com, and today is a World Nutella Day. This recipe is adapted from Kirbie Cravings, and it is one of many dessert recipes that use Nutella as a main ingredient. I was first introduced to Nutella chocolate spread in Italy, way before it crossed the ocean and took America by storm. You should’ve heard my son, a six-year-old, walking around Rome, begging for it on every corner! There is nothing yummier than Nutella, granted, but – it is dairy! Are you ready to monitor your kids’ time that elapsed since that hot dog they had grabbed at school, as required by kosher rules? Now, Pillsbury Chocolate Fudge frosting is Pareve (non-dairy), so I adjusted the recipe accordingly.
I also prefer to use white organic whole wheat flour instead of regular all-purpose flour most recipes call for. It adds more texture and more fiber.
A spoon full of sugar, as everybody knows, makes the medicine goes down, and a teaspoon of rum makes a dessert taste rich, even though there are only two eggs and no additional fat, other than what’s in the frosting. A pinch of baking powder will make your brownies fluffier, like a cake.
If you like, you can add some chopped walnuts, or any other nuts of your choice. I have a little cute cupcake baking machine that I also use to bake muffins and brownies. It takes about 7 – 8 minutes to bake a batch of 7, but if you don’t want to patchke (bother), just oil an 8 x 8 baking pan and stick it in the oven for about 40 minutes.
A word of warning: those cute little baking machines get pretty hot, even though they look like toys rather than real kitchen appliances. Don’t let little hands near them!
Remember my Rule #2, The more chocolate, the better? I just put a little pat of that same frosting on top of each brownie and plopped a blueberry on it. I hear what you are saying – yes, raspberries would be better, but I am fresh out of raspberries. So there!
- 1 1/4 cup (12 oz, a European cup) of pareve Chocolate Fudge frosting
- 2 large eggs
- 1/2 cup organic whole wheat flour
- 1 tablespoon of rum
- 1/2 teaspoon of baking soda cut with a splash of vinegar
- 1/2 cup chopped walnuts or other nuts (optional)
- Lightly whip eggs with whisk.
- Add frosting, flour, rum, nuts. Mix.
- Add baking powder and mix well until smooth.
- Bake at 350 F in an oiled 8 x 8 pan for 40 minutes or until toothpick inserted in the middle comes out dry. Be careful not to overbake, as brownies tend to harden when cooling.
- Cool in pan before cutting. Makes about 10 – 12 servings.
A gentle reminder: my book is only a click away at amazon.com/author/koolkosherkitchen