My parents have a lot of food around (definitely enough to last the recommended 3 days for an emergency. In fact, it’s probably enough to last months). Unfortunately, this makes it easy for things to get lost or forgotten. We’ve had the same jar of Nutella for years (it expired years ago too, and the lid was used in a past automobile repair project by my dad). I was searching for a way to use it up before it goes rancid, and decided on brownies! The recipe I found uses almond meal and instant coffee, other remnant ingredients we have.
The recipe doesn’t actually call for Nutella. It calls for cookie butter swirled into the top of the brownie batter, but I figured I could sub in Nutella. I also used about 2/3 cup Nutella in the batter, as a replacement for the chocolate chips (I decreased the butter and sugar by about 25% each to attempt to accommodate the Nutella. I also added an extra ~1/4 cup almond meal ’cause the batter seemed too wet).
The recipe calls for baking at 325°F for 20-25 minutes. This was completely insufficient, unless you like uncooked brownie batter. I cooked the brownies for an additional 15 minutes, for a total of 40 minutes. Even then, the brownies were wet and fudgy, and incredibly tender. They needed to be eaten with a spoon. However, they had great flavor! Next time, I’d bake these at 350°F for about 30 minutes.
