Sunken Chocolate Chunk Nutella Bread

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If you make 1 thing new this week – this should be it.  I found this recipe a few months ago, and I’ve made it at least a dozen times since.  It’s so good!

It’s chocolaty, moist, dense, fudgy,  slightly sweet, and cold.  It’s an insane combination.  And because it naturally sinks in the center, I felt it was only right to adorn it with chocolate chunks and mini chocolate chips, and I’m not sorry.  Believe me, the chocolates on top totally make this – so don’t skimp!

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And if there’s not enough to love about it already, it’s a one bowl recipe.  I mix everything together in my food processor, pour it into a baking pan, douse it with copious amounts of chocolate, and bake it off.  So easy!  And extra bonus, it’s naturally gluten free and it has a few yummy secret ingredients in it – I’m looking at you pumpkin puree and cinnamon.

*Just a few notes that have been brought to my attention.  Thanks Gina!  The chocolate chips, chunks, and minis can be dark, milk, or semisweet!  It’s your choice!  Whatever chocolate you like to eat, you’ll love on top of this sweet bread.  Also, if the loaf domes – yay you!  Maybe it’s the altitude??  Or maybe I don’t bake it long enough – I like the fudgy texture.  Also, lining with parchment can be a challenge, so I like to use metal clips to hold down the sides of the parchment of my baking pan while I’m filling it with batter to help minimize parchment shifting.    

Sunken Chocolate Chunk Nutella Bread Adapted from Kirbie’s Cravings

1 (13 ounce jar) Nutella

1/3 cup dark cocoa powder (I used Cacao Barry Brute)

2/3 cup pumpkin puree

2 eggs

1 teaspoon baking powder

pinch of coarse kosher salt

pinch of cinnamon

1/2 teaspoon vanilla

1/2 cup chocolate chunks

1/2 cup mini chocolate chips

Preheat the oven to 350 degrees.  Line an 8 x 4 inch bread pan with parchment; set aside.

In the bowl of a food processor, add the first 8 ingredients.  Pulse, then scrape the sides of the bowl, and then puree for about 1-2 minutes, until nice and smooth.  If needed, scrape the sides again, and pulse as needed.

Pour the batter into the prepared baking pan.  Top with the chocolate chunks and mini chocolate chips.  Bake in the oven for about 50 minutes.  A toothpick inserted in the center should come out with a few wet crumbs on it when done.

Let cool for about 5 minutes in the pan, and then carefully remove the bread from the pan and let it cool on a wire rack.  Once cool, wrap with the bread with plastic wrap and place it in the refrigerator for at least 6 hours (preferably overnight, if you can wait) before serving.

Serve slices cold.  Yum!

*Any leftovers should keep for 4-5 days wrapped in plastic wrap in the refrigerator.

Enjoy!

 

 

 

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Peanut Butter Cup Brownies

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I love baking pans of brownies, because they’re not too fussy.  I will admit that while this recipe isn’t difficult or time consuming, it does take some forward thinking since it requires an overnight rest in the refrigerator.  No instant gratification here!

I love that the brownie is dense and chewy, and you get contrast from the crunchy salted peanuts and the chocolate chips on top, and then of course, a bite of yummy peanut butter cup in the middle.  It’s perfection!

Peanut Butter Cup Brownies Adapted from Extreme Brownies

1 (12 ounce) bag mini peanut butter cups, unwrapped and set aside

3 sticks of unsalted butter

4.5 ounces unsweetened Baker’s baking chocolate

1 1/2 cups Ghiradelli 60% bittersweet chocolate chips

1 teaspoon coarse kosher salt

6 large eggs, room temperature

1 1/2 cups sugar

1 1/2 cups light brown sugar, packed

1 teaspoon vanilla

3/4 teaspoon baking powder

1 1/3 cups flour

1/4 cup of salted peanuts, chopped

1/2 cup Ghiradelli milk chocolate chips

Preheat oven to 350 degrees.  Line a 9 x 13 baking pan with foil, and spray with nonstick spray.  Set aside.

In a medium pot on low heat, melt the butter, unsweetened baking chocolate, bittersweet chocolate chips, and salt just until melted.  Be sure to stir constantly to prevent burning.  When the butter and chocolates are completely melted, turn off the burner and allow the chocolate to remain on the stove until needed.

In a large mixing bowl, beat the eggs with the sugars until incorporated.  Add the vanilla, and the melted chocolate mixture – whisking continuously while combining.  Whisk in the baking powder, and the flour just until combined.  Scrape the bowl to make sure all the flour is incorporated.  Pour the batter into the prepared pan.

Press mini peanut butter cups into the batter – be sure to start 1/2 inch from the edges (since those will be removed later).  Use an icing spatula to press down peanut butter cups and cover with brownie batter.  Sprinkle on chopped peanuts and milk chocolate chips.

Bake in the oven for  about 35 minutes – check for doneness by shaking the pan, the batter should be firm in the center like set up Jello.  Take brownies out of the oven, and let them cool in the pan.  Once cool, cover the pan with plastic wrap and place them in the refrigerator to set up overnight.

Once completely cooled overnight, cut off the outer edges and slice brownies.  Store in a covered container at room temperature for 3-4 days, or in the freezer for 1 month.

Enjoy!

Triple Berry Cream Cheese Pastry

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Sometimes I think Unique Sweets is going to be the death of me.  I mean, come on!  All those amazing treats.  This is my replica of the Brooklyn Kolache Company’s Berry Sweet Cheese (I think that was the name of their pastry).  Of course I’ve never eaten one of theirs, but I just couldn’t resist throwing a similar one together since the flavors sounded so amazing.

Whew!  As you can tell, this is one of those recipes that has a lot of components.  Perfect for the holidays – how can anyone resist the jewel color of those gorgeous berries?!

These are soft (almost like a chewy pretzel at the mall, but sweet) with a pocket of sweet berries and gooey cheesecake, and a slight crunch from the streusel.  Just make these!

I know I’m probably just about the only person talking about berries right now – it’s pumpkin season!  But I couldn’t resist.  I figure I can’t possibly be the only person that spends the summer picking so I can enjoy fresh berries in the winter.  Anyone else out there?!

Triple Berry Filling Adapted from Better Homes and Gardens

3/4 cup sugar

2 Tablespoons cornstarch

pinch of coarse kosher salt

1 cup frozen unsweetened strawberries

1 cup frozen unsweetened blueberries

1 cup frozen unsweetened blackberries

1 lemon juiced (zest before juicing and save for the cheesecake filling)

In a large pot, whisk together the sugar, cornstarch, and salt.

TIP!: Whisking the granulated sugar and salt with the cornstarch will buff out all the lumps so you have a clear lump-free filling!

Add in the berries and the lemon juice.  Stir to wet everything.  Cook on medium heat on the stove until the mixture starts to boil, being sure to stir constantly once it starts bubbling.  Cook for another 3 minutes, or until nice and thick.

If the berries are still too big, mash them a few times with a potato masher.  Set aside to cool.  Once the filling is cool, place it in a covered storage container and refrigerate until ready to use.

Sugar Streusel Adapted from Clinton St. Baking Company

1/2 cup flour

1/2 cup sugar

1/2 stick of salted butter

Pulse all of the ingredients in the food processor until crumbly – like sand.  Pour into a covered storage container and refrigerate until ready to use.

It will last a few weeks in the refrigerator – use the leftovers on muffins!

Cheesecake Filling Adapted from Momofuku Milk Bar

1 – 8 ounce package of cream cheese

1 Tablespoon cornstarch

pinch of coarse kosher salt

3/4 cup sugar

1 egg

zest of 1 lemon (reserved from the berry filling)

With a hand mixer on medium speed; beat together the cream cheese, cornstarch, salt and sugar until creamy (about 2 minutes).  Add the egg and zest – beat on low until combined.

Store in a covered container in the refrigerator until ready to use.

Sour Cream Dough Adapted from Better Homes and Gardens

1 package of active dry yeast

1/4 cup warm water

1 teaspoon sugar

1 cup of sour cream

2 Tablespoons shortening

3 Tablespoon sugar

1 teaspoon coarse kosher salt

1/8 teaspoon baking soda

1 egg

3 cups flour, plus extra for kneading

In a large mixing bowl, whisk the yeast, water, and sugar together.  Let sit to proof.

In a small pot, whisk together the sour cream, shortening, sugar, and salt.  Heat on low whisking constantly until the shortening is completely melted (there won’t be any lumps) – do not let it boil!  Whisk in the baking soda.

Whisk the sour cream mixture into the yeast, then whisk in the egg.  Stir in the flour until the dough comes together.  Turn out onto a lightly floured surface and knead until the dough is soft, and slightly tacky, but not sticking to the counter.

Cover the dough for 5 minutes to rest.  Then divide the dough into 9 equal pieces.  Roll each piece into a ball, and place them on a quarter sheet pan (that’s lined with parchment and sprayed with nonstick spray); gently press them flat.  Cover with a damp towel, and let rise for about 45 minutes. While the dough is rising, preheat the oven to 400 degrees.

Once they have risen, gently stretch out the dough (with your fingers) in the center to make a well.  Spoon about 1 Tablespoon of berry filling into the well, pipe (or spoon) in about 1/2 Tablespoon of cheesecake filling, and dust the pastries with the streusel (be generous as most of it will melt, or dissolve into the filling).  Bake for 12-15 minutes at 400 degrees.

Let cool in the pan for about 5 minutes.  Then carefully remove each pastry from the pan and let them finish cooling on a wire baking rack.

TIP!: you can gently press into the dough to see if it’s done – if it springs back, it’s baked, if the dough sinks in – it’s not done baking yet!

And since these have cream cheese in them, I recommend refrigerating them in a covered container after they’ve cooled, and reheating on defrost in the microwave before serving.  You can also freeze these in a gallon zip bag for up to 3 weeks.  Reheat in the microwave on defrost as well.

 

Peach Topped Ricotta Toast with Honey

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I can’t believe it’s October – yikes!  Where has the year gone?  I was in Walmart this weekend and I found some huge peaches from California.  They were truly too beautiful, and fragrant, to pass up.  I hate to admit it, but I’ve been back twice to replenish my dwindling supply.

In all honesty, I have never seen peaches like this for sale so late in the year.  I’ve been thinking about canning a few peaches, but I haven’t made up my mind what I’d do with them once they’re canned.  Hm maybe I’ll make some peach barbecue sauce – it’s so good on ribs!

But for now, I’ve been eating them fresh.  One of my favorite ways to eat fresh peaches is with ricotta cheese and honey on toast.  It’s so good!

But please, please, please, please, please, promise me that you’ll make your own ricotta if you try this!  You’ll be sorely disappointed in the ricotta at the supermarket.

For the toast you’ll need: toast, honey, and fresh peeled (and sliced) peaches.  You can also serve toast slathered with ricotta and topped with seasonal preserves or jam – that’s the way I used to eat it growing up.

Easy Ricotta Cheese Adapted from Barefoot Contessa

4 cups whole milk

2 cups heavy cream

1 teaspoon coarse kosher salt

3 Tablespoons white wine vinegar

Place a large sieve over a large bowl, and line the sieve with 2 layers of cheesecloth.  Set aside.

In a medium pot, heat the whole milk, heavy cream, and salt on medium high heat – stirring occasionally with a wooden spoon.

When the milk mixture has come to a boil, turn off the heat and add the vinegar all at once.  Stir a few times, and then let it set for about 5 minutes, while the milk mixture curdles.  The curds are not large, it just looks like spoiled milk.

Pour the mixture through the sieve.  Let it set on the counter to drain and cool, wrap the cheesecloth over the exposed cheese on top.  Once most of it has drained (about 20 minutes), pour out the liquid in the bowl and place the sieve back over the bowl.  Set it in the refrigerator to drain overnight.

In the morning, remove the cheese from the sieve and place in a covered container to store in the refrigerator.  It keeps well for about 5 days.

To make my favorite peach toast, slather a thick layer of ricotta cheese on toast, then top with peeled sliced peaches, and drizzle heavily with clover honey.

 

Spicy Pumpkin Bread

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I’ve been looking for an amazing pumpkin bread recipe for years.  But in all honesty, I’ve tried about 3 different pumpkin bread recipes in the last 3 years (all disappointing), and then I always convince myself that I’ll give it a go again the following year.  I blame this on the fact that my kids don’t like pumpkin bread, and I really don’t need a whole loaf staring at me every morning.

So this year, I decided it would be different.  Mostly because I scored 18 cans of pumpkin for 25 cents each (this summer) at my local Walmart, and I just bought 13 sugar pie pumpkins to roast.  So yeah, I have lots of pumpkin.  🙂  It’s a good problem to have.  At least, that’s my feeling on it right now, since I’m enjoying the sugar pie pumpkins as decorations for the time being.

My favorite part about this pumpkin bread (besides the spices) is the streusel.  Ugg, isn’t streusel the best?!  It’s just buttery sugary goodness.  It makes you forget (temporarily) about the kamikaze  teenage bike riders (in the neighborhood) who are just hell bent on riding into oncoming traffic.  Well, almost.  😉

Spicy Pumpkin Bread Adapted from The Pastry Queen

1 cup canola oil

3 cups sugar

4 eggs

1 (15 ounce) can pumpkin puree*

1 cup buttermilk

1 teaspoon vanilla

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground allspice

1 1/2 teaspoons cloves

1/2 teaspoon coarse kosher salt

3 cups flour

Streusel:

1/2 cup brown sugar, packed

1/4 cup salted butter, cold

pinch of ground cinnamon

1 Tablespoon flour

Preheat the oven to 350 degrees.  Line 2 tea loaf pans (or any 9 x 5 inch loaf pans) with parchment (I just stuff it in the pan until it stays put!) and spray with nonstick spray.  Set aside.

Start by making the streusel.

In the bowl of a food processor, add the cold butter, brown sugar, pinch of cinnamon, and flour.  Process until crumbs form.  It’s okay if it’s over processed, and it’s now in a ball.  No worries.  Pour the streusel into a bowl and set it in the refrigerator.

Now for the pumpkin bread.

In a large bowl, whisk the oil and sugar together.  Add the eggs, pumpkin, buttermilk, and vanilla, and whisk until incorporated.

Add in the baking soda, all of the spices, and salt.  Whisk to combine.  Then add in the flour – whisk until incorporated.  Then using a rubber scraper stir the batter to make sure there is no flour stuck to the bottom of the bowl.

Pour half the batter into each loaf pan.  Then portion half of the streusel for each loaf and place crumbs (or big pinches) of streusel on top of the batter.

Bake in the oven for about 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Remove from the pans after 5 minutes (just lift the bread out holding onto the parchment edges), and let cool on a wire rack.

Cut into slices and store in a covered container for up to 4 days.  Or wrap individually and freeze for 2 months.

Just a few notes: go wild and add chocolate chunks or roasted pecans.  Also, increase the flour by 1 – 2 Tablespoons if you want a crisper streusel topping – this one is soft, buttery, and gooey.

*Feel free to roast your own sugar pie pumpkins!  1 – 4 pound(ish) sugar pie pumpkin should yield about 15 ounces (give or take) of pumpkin puree.  Wash the pumpkin, cut off the top, scrape out the innards, and place cut-side down in the baking dish.  Fill with water (about 1/2 an inch up the pan), and place foil over the dish.

Bake at 400 degrees for about 1 hour.  Test by poking the pumpkin straight through the skin with a fork.  It should give easily.  Let the pumpkin cool with the foil off for 20 minutes, or until easy to handle.  Then scoop the roasted pumpkin out of the skin, and puree the flesh in a food processor, or blender.  Be sure to take the venting lid off if the pumpkin is still hot so the steam can escape!

Puree until smooth.  Scoop the pumpkin into a sieve placed over a large bowl, and then cover with plastic wrap and store in the refrigerator – letting it drain, covered, overnight.  Use as desired.

 

American Makers & My Favorite Shops

I can’t believe it’s already September, and with Labor Day upon us so many retailers are throwing out sales!  Woohoo!

I have put together a list of some of my favorite online shops – some American made, and some not.  I know Christmas is a few months away, but I like to start my budgeting, and buying, in August.

I know that sounds crazy, but once I have a list it makes it so much easier to buy items when they’re on sale.

So, without further ado, here is my list!  I hope you love these stores as much as I do!

Be sure to sign up for newsletters, and stalk them on Facebook to keep up with sales/promotions.

Hedley & Bennett – American Made “Proper Bad Ass LA Made Aprons”

Photo Source: Hedley & Bennett

Photo Source: Dinner At Tiffani’s

If you ever watch Dinner at Tiffani’s with Tiffani Thiessen, then you’ve seen these aprons.  I’m not sure I’ve ever seen her wear a repeat, but can we agree that they’re all fabulous?!

I’ve bought a few aprons, maybe 1/2 a dozen.  No telling for sure (or at least, I’m not telling).  But they’re all made of solid, sturdy fabric, and they wash well (they may need some ironing after coming out of the dryer, but nothing major).

They have rapid fire shipping – everything I’ve ordered has been shipped in less than 24 hours – it’s unreal.

And I love that they always have something extra in the package, like a small sample of olive oil or salt.  It’s the little things my friends.  Oh, and their mascot is a pig named Oliver!  Sigh, can it get any better than this?!

So check out their website, even their warehouse is amazing.  And hello, I got an email from them to check in with me about my purchase from the “happiness deliverer” – sign me up for that title!

Piebox – American Made “Take Pie Anywhere (and Cake Too!)”

Photo Source: Piebox

Now who can resist a cute wood box to tote pie, cake, and cookies in?  Well, not me, that’s for sure.  In fact, I use these babies to store birthday cards/stationery and pre-cut parchment sheets, as well as cupcakes and muffins.  Just so we’re clear – not at the same time.

And right now, they’re offering a special edition, “Sugarbox.”

Magnolia Market

Okay, so truth time.  I have never seen their show “Fixer Upper.”  Not even once.  But somehow I ended up on their shopping website.  I must’ve read about them in a magazine.

They have lightning fast shipping (within 24 hours of ordering), and I’ve ordered several 1/2 dozen times.  My orders have all been correct, and well packed.

A lot of people have said online that the prices of Magnolia are equal to Pottery Barn.  I personally think PB is more expensive in (both) price of goods and shipping.

Antique Olive Bucket

Antique Olive Bucket            Photo Source: Magnolia Market      Regular price $68.00

Take this Antique Olive Bucket for instance – that’s an awesome price for one of these babies!  Shipping will be more than the $5 you would spend on Decor Steals, but you don’t have to wait until they offer them again.

"Magnolia" Market Tote

“Magnolia” Market Tote       Photo Source: Magnolia Market

And these tote bags are the ones that they let you use to shop with while you’re visiting their store.  Due to the demand, they are now selling them on their website!  Yay!

Seed & Supply Sack

Photo Source: Magnolia Market       Seed & Supply Sack
 

I had to include this Seed & Supply Sack because I get asked often about where I bought it.  Right now they’re $10 each, plus shipping.  It’s made from a thick kraft paper, and it should last for awhile, as long as my son isn’t carrying it (he likes to drag all of my bags on the concrete).

Another common complaint I saw, was that a lot of the décor items at Magnolia are made in China.  Unfortunately, that’s true about a lot of reproductions (and products in general) sold in most stores these days.  However, if you go on their website and search for “vintage” they list a handful of things that are truly vintage if that’s your thing.

Vintage Mechanic's Bin

Vintage Mechanic’s Bin       Photo Source: Magnolia Market
And since vintage is totally my thing, I had to have this mechanic’s bin.  I thought of using it to set out my dinner plates for Thanksgiving, turning it over and using it as a stand for cupcakes, or setting a large jug of punch on top of it.  I have one currently holding Weck Jars.  Options are limitless, and I thought it was a steal at $24.

Weck Jars

Photo Source: Weck Jars

Since I mentioned Weck Jars – I have to include them!  They’re sold at Crate and Barrel, Williams Sonoma, and Amazon.  But I prefer to buy them directly from their website.

I especially love the mold and cylindrical jars.  These are great for anyone who is trying to get away from plastic.  When you order the jars, they come with glass lids, rubber rings, and metal clamps.

If you’re like me and don’t mind the plastic lids so much, then I suggest going to the accessories tab and purchasing some plastic lids.  They wash up really nice and many of the lids work for a number of different jars.

And since these are actually canning jars, they’re great to bake in (using mold jars 740 or 741).

Photo Source:  Weck Jars

Heirloom Cookie Sheets – American Made “An Investment in Family Traditions for Generations to Come”

Classic Heirloom Cookie Sheet

Photo Source: Heirloom Cookie Sheets

These are my favorite cookie sheets.  They’re stainless steel, dishwasher safe, and they bake beautifully.  Did I mention they’re dishwasher safe?!  😉

At $28.95, plus shipping – they are an investment.  But like their slogan, these will last for generations.  I plan to buy each of my kids a set when they move out.

These would also make a lovely wedding shower/wedding gift, and they would be a fabulous gift for any baker on your Christmas list.  Oh, and don’t forget those high school or college grads!

Sometimes during December they run a sale/promotion, so hit up their Facebook page or website.

RunRunRun  “Where Eco Meets Luxury”

Photo Source: RunRunRun

I first heard about this company when my sister gave me a bag – the Italia Shopper.  I have never seen a nicer folding, reusable, bag before.  The handles are soft and comfortable, and the bags a colorful and washable.

They’re made from recycled plastic bottles, and they’re incredibly lightweight.  Run Run Run offers deals regularly on their website and Facebook pages.  I own both the Malibu and the Italia.  The Malibu is bigger, but for most small errands I love the Italia.  These would make super cute, and functional, stocking stuffers for your young high school kids and college students!

Bonus: they ship fast!

EtuHome

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Photo Source: EtúHome; jars not sold with labels, or lids

This website is Europe 2 You, but sold to individual consumers.  I was giddy like a school girl when I stumbled onto their website, because I usually have to track down their products via another retailer.  So I was so excited to buy directly from them.

I just love Hungarian Jars (pictured above) – swoon.  They are so versatile – you can put fairy lights in them, fresh cookies, vintage dessert forks, etc.

Photo Source: EtúHome

Some items are reproductions, and some items are “found,” they usually specify in their listing/product description.

Aren’t these champagne buckets just to die for!  I think they’d make an fabulous table centerpiece all clustered (like the photo).

ColourPop – American Made

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Hands down I get asked the most about makeup while I’m out running errands.  And I love ColourPop, they have eye shadow, lip pencils, blush, highlighter, bronzer, lip glosses, brow pencils, etc.

They don’t carry foundation or powder.  I like to think of them more as icing on the cake, not the crumb coat.  Does that make sense?!

I’m really into eye shadows, and if you’re new to ColourPop you should definitely grab up one of their eye shadow collaborations, or some individual pots like: Nillionaire, I ♥ This, and On The Rocks.

But honestly, I have 25+, and I love them all.  And the eye shadows start at $5 each.  Free shipping, if you spend over $30.  It usually takes about 1-1 1/2 weeks to arrive in your mailbox, but totally worth it.

These are perfect for young girls, college girls, mothers, etc.  And their makeup is not tested on animals.

ColourPop products are super easy to apply, build up color, and they last!  All their makeup is super creamy, so make sure that you remember to put that lid on, or else your product will be sad and dry out.

Just a note – a lot of their colors are shimmery/glittery.  So look closely to the description, and reviews, if you’re looking for matte shades.

And, while the colors and formulas are totally in for the young girls in your life, the names and descriptions might be uncomfortable to explain.  So pick out a few colors without the kiddos looking over your shoulders!  Don’t say I didn’t warn you.  😉

 

 

 

 

 

 

 

TAKE PIE ANYWHERE (AND CAKE TOO!)

 

Nutella River Bar Blondies

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My family loves Nutella.  It reminds me of my favorite chocolate from Godiva – the open oyster.  Unfortunately, they don’t seem to be sold in any of their boxed chocolates.  Sigh.

This recipe is exactly like my blondie recipe, but instead of just a plain jane river of chocolate, it has a river of nutella swirled in the batter before getting baked off.

Yum.  Yum.  And Yum.  These are in fact, moist and dense, and downright “parbaked” according to my husband.  Why yes, yes they are.  Otherwise, they’ll be dry and sad.  And you don’t want your little blondies to be sad.

Nutella Swirled Blondies Adapted from Debbie Macomber’s Cookbook

2 sticks unsalted butter

1 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla

2 cups flour

1/2 teaspoon coarse kosher salt

2 cups semisweet chocolate chips

1/2 – 3/4 cup Nutella

Preheat the oven to 350 degrees.

Line a 9 x 13 inch pan with foil, and spray with nonstick spray.  Set aside.

In a large glass bowl, microwave the butter until almost completely melted.  Add the sugars and beat until incorporated (about 1 minute).

Add the eggs, vanilla, and salt – beat until light in color.  Add the flour and beat just until combined, then stir in the chocolate chips.

Pour the batter into the prepared pan and drop Tablespoons of Nutella all over the top of the dough.  Then using a knife, swirl* in Nutella until you’re happy, and bake for about 25-30 minutes.  The top will look crackly and lightly browned.  Cool completely in pan.

Enjoy!

*Keep in mind you don’t want to over swirl – you want distinct rivers of Nutella!