5 Ingredients Fudgy Nutella Brownies with Raspberries: They are fudgy, rich with nutella flavor and a perfect treat to bake for that someone special. This recipe makes about 12 brownies and takes 25 minutes to bake. You can freeze them for up to a month.
These ‘5 Ingredients Fudgy Nutella Brownies with Raspberries’ are definitely my all-time favorite Valentines dessert recipe. There’s always something extra special about brownies and when you add nutella and raspberries to it – It’s like Love All Over Again! (haha…atleast for me)
Long time back I read a quote somewhere – True love is when there are ONLY two brownies left and he takes the smaller one – and that’s it, this quote till date is stuck in my mind and everytime we have a similar situation, he always takes the smaller one ….Aweee right 😉 Now, these ‘5 Ingredients Fudgy Nutella Brownies with Raspberries’ didn’t happen just like that, infact, it took us 3-4 nutella jars + 1 year to get this one perfected or rather just the way we like it – FUDGY (my dear friend is the answer to all the brownie situation for us). Don’t get me wrong, I would never say ‘NO’ to a brownie but yes my favorite is the fudi…e..r types. And to discuss that further, let’s talk about what is the basic difference?
We have 3 Main categories of brownies:
Fudgy – dense, rich in texture+flavor and you usually get this effect by adding more butter + chocolate (saturated fat makes them dense and you can use normal butter or flavored ones).
Chewy – slightly sticky brownies and you get that effect from adding more flour + oil (unsaturated fat) and also taking out the brownies from the oven slightly before time or undone. They get that chewy effect while cooling outside.
Cakey – they are airier, lighter and a mix between a brownie & a cake. You get this by adding a leavening agent like baking soda and reducing the butter.By now, you must have already found your kind of brownie and no matter which brownie you choose, the procedure to make then remains the same. You just add or subtract the ratio of ingredients to give them a fudgy / chewy or cakey taste. Once, that is sorted, let’s come to a very important point in baking perfect bownies everytime – Adding a parchment paper (or foil) to the bottom of the baking tray and keeping the paper hang loose over both sides (almost like a pull-on tray). This particular addition actually results in taking out the brownies perfectly or without any of it being stuck in the pan. Cause, trust me, no matter how much grease/spray you add towards the bottom of the baking tray, the brownies WILL STICK to the BOTTOM of the PAN! I must have omitted this step number of times due to sheer laziness and regretted it every minute while scraping out the brownies – So Please, add that extra paper towards the bottom.
While we nosh on these brownies…which I’m going to make again for Valentines, here’s the recipe for you’ll to try at home. If you want to be generous or adventurous, you may add vodka/rum to make it a slightly adult version or just for the two of you. Another thing, these brownies freeze really well and I kept them for a month in the freezer. Just thaw them in the fridge a night before and slightly warm them in the oven for that extra fudgy luxurious taste.
Until Next Time ~ XoXo