Nutella Brownies

To make Nutella brownies from scratch, start by preheating your oven to 350°F (180°C). In a large mixing bowl, combine 2.33 cups of Nutella with 4 eggs and beat until smooth. Gradually fold in 1 cup of self-rising flour, then mix in 0.75 cup of chopped nuts and 1 cup of roughly chopped semi-sweet dark chocolate. Pour the batter into a greased 8-inch square cake pan lined with non-stick baking paper and bake for 40 minutes. Let them cool for 15 minutes before slicing.

Nutella brownies made with self-rising flour are not gluten-free. However, you can substitute the self-rising flour with a gluten-free flour blend to make them suitable for a gluten-free diet. Just ensure that the flour blend you choose has a leavening agent included, or add baking powder to achieve the right texture.

If you're looking for an egg substitute in Nutella brownies, you can use unsweetened applesauce or mashed bananas. Typically, 1/4 cup of applesauce or mashed banana can replace one egg. This will help maintain moisture and binding in the brownies while keeping them delicious.

To store leftover Nutella brownies, allow them to cool completely, then place them in an airtight container. You can keep them at room temperature for up to 3 days or refrigerate them for up to a week. For longer storage, consider freezing them; wrap individual brownies in plastic wrap and place them in a freezer-safe bag for up to 3 months.

Nutella brownies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. You can also serve them with fresh berries or a drizzle of chocolate sauce for added flavor. A cup of coffee or a glass of milk complements the rich chocolate taste perfectly!