Fudgey Nutella Banana Brownies

This brownie recipe was the first time I ever tasted Nutella. Now I am hooked; I only bought a tiny little container to use for this recipe and now I need to go back to the store and buy a huge tub of it because it is SO GOOD!

In this recipe, I took a traditional brownie recipe from Kosher By Design: Kids in the Kitchen by Susie Fishbein, a cookbook my aunt gave me when I was like eleven. I replaced half the butter called for in the original recipe with Nutella. The other half of the butter was replaced with banana. If anything, it tastes better than a high-fat brownie choc-full of butter.

Fudgey Nutella Banana Brownies

makes about 16 small servings

Ingredients:

  • 12 ounces high-quality semi-sweet chocolate bars (I used 1 1/2 cups semisweet chocolate chips)
  • 3 tbsps Nutella
  • 2/3 cup brown sugar
  • 2 tbsps water
  • 1 large slightly overripe banana, mashed
  • 6 tbsps egg beaters egg substitute (or two large eggs, or another egg substitute for two eggs)
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions:

Preheat oven to 325 degrees Fahrenheit. Spray an 8 by 12 inch brownie pan with cooking spray. (I used a round pie pan, for lack of a brownie pan anywhere in sight.)

Break chocolate bars into small pieces (if not using chocolate chips.) Place the Nutella, sugar and water in a medium pot. Cook over medium heat until the ingredients are mixed thoroughly.

Turn off heat. Add in the chocolate and use a spoon or a whisk to melt it into the mixture. Mix in the mashed banana. Then whisk in the eggs or egg substitute.

Add the flour, baking soda and salt. Mix until mixture is thick, and all ingredients are well-combined. It’s all right if there are still banana chunks in the batter.

Pout batter into the prepared pan. Bake for 19-30 minutes. (I know that’s a weird time range, but the original recipe says to bake for half an hour, and I only did it for 19 minutes. The recipe also warns against overbaking, saying the brownie will have a cakey texture if it is baked too long. I just baked until a cake tester inserted in the center came out clean.)

Brownies are best served cold. I did have one right away, but this morning when I had one after it’d been refrigerated all night it was much better. It tasted more like homemade fudge. I think being in the fridge also helped it firm up so it was easier to cut.

2 responses

  1. I think they’re best served warm! Addition of banana to brownie is a good idea, plus makes it healthy, right?

  2. The banana provided the same soft texture as butter without all the fat, so I’d say it did make it healthy. Also, you’d think they would be best served warm, but for these particular brownies the refrigeration made them a better texture and taste, in my opinion.

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