Celebrate Every Holiday- Big or Small

Heeeeey Yoooooou Guuuuuuuuys!  I did that in my very best Rita Moreno voice from Electric Company.  I sounded *just* like her.  

In my head.  

My impression skills are impeccable in there.

Anyway, now that I have your attention, You should pay attention to these.  

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They are Nutella and chocolate-topped bourbon pecan brownies, because the other day was National Nutella Day!  I know. Too decadent, you say?  Over the top, you say?

Probably.  But it’s a HOLIDAY!  And that calls for throwing caution to the wind, right?  If you’re not adventurous enough, just carefully set caution aside in a safe place for now, and make these brownies.  We simply can’t let National Nutella Day pass without acknowledgement.  

If you’re worried about the decadence, you can do what I’m planning to do.  I’m saving a few for my family and taking the rest to my co-workers.  I’m new, so I’m trying to make friends.  And I’m not above good old-fashioned bribery.  At least for the first couple of weeks.

So here’s the recipe and let me officially wish you a Happy Nutella Day!  

 

Nutella Topped Bourbon Pecan Brownies

Preheat the oven to 350.

Spray an 11 x 8 or 8 x 8 pan with cooking spray. 

5 oz. (approximately 3/4 cup) Semisweet chocolate, chopped

1/2 c. Vegetable oil

1 1/4 c. packed Brown sugar

2 Eggs

1 t. Vanilla extract

2 T. Bourbon

2/3 c. Self-rising flour

4 T. Cocoa powder

1 cup chopped, toasted Pecans, divided

6 T. Milk chocolate chips, divided

1/3 c. Nutella

 

Melt the semisweet chocolate chips in a microwave safe bowl or in a heatproof bowl over a saucepan of simmering water.  If you use the microwave, be sure to heat the chips in small time increments, so the chocolate won’t scorch.  Set aside.

In a medium bowl, combine oil, sugar, eggs, vanilla and bourbon until well combined.  Stir in the melted chocolate.

Sift the flour and cocoa powder into the bowl and fold in.  Add 3/4 cup of the toasted pecans and 4 t. of the milk chocolate chips, and fold in.  Set aside remaining 1/4 cup of pecans and 2 T. milk chocolate chips.

Spread the batter evenly in the prepared pan and bake for 30 minutes or until the top is crackly and the edges are slightly pulled away from the pan.  If using an 8 x 8 pan, they may need to bake a little longer since these brownies will be thicker.  Check for doneness using a wooden skewer or a butter knife.

Cool completely.  Cut into bars or squares and frost with Nutella to your heart’s content.  Top with remaining pecans and chocolate chips.  These are perfect with a cup of coffee.  Or Milk.  Or Tea. Or another Nutella brownie.  We’ll look the other way.  You do you.  

 

 

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