How to Make Nutella Coconut Brownies

Rich, creamery Nutella spread on top of pancakes was a staple of my New England childhood. Jars of the chocolate-hazelnut spread could always be found in our pantry.

Nutella is one of those ingredients that is delicious on just about anything; spread quickly on toast as I’m walking out the door, on crêpes on a lazy Saturday morning, or even guiltily consumed by the spoonful right out of the jar.

The stuff is easier than ever to find. As a child we’d only find it in specialty grocery stores, but today it’s on the shelves every major supermarket chain. Brands like Jif and Skippy have their own versions. There’s even a World Nutella Day in February. American blogger, Sara Rosso, created the day back in 2007 as a way to appreciate Nutella. And then there’s always a jar in my kitchen.

The original Nutella, created as early as the 1940s in Italy by bakery owner Pietro Ferrero became widely available in Europe in the 1960s. Ferrero, was from the Piedmont region of Italy where hazelnuts are plentiful. During World War II, cocoa rationing meant less chocolate, so Ferrero added hazelnuts to his chocolate spread as a way to use less chocolate. The chocolate-hazelnut spread is made mainly of sugar, palm oil, hazelnuts and cocoa and skimmed milk. It’s not remotely good for you but it is delicious.

So, when I’m looking for something to do with Nutella besides just spread it on my toast or eat it straight out of the jar I bake with it. Nutella adds an extra bit of moist richness to baked goods such as cookies, brownies or cakes. In these coconut Nutella brownies, the main ingredient is what else but Nutella. The chocolate-hazelnut spread makes these brownies rich, moist and decedent. The shaved coconut blends with the chocolate-hazelnut flavor to give them an extra punch. They are always the star or any party.

Here’s What You Need:

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • ¼ teaspoon cinnamon
  • 3/4 cup Nutella
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 cup chocolate chips
  • 1/4 cup coconut

Here’s What To Do:
Preheat the oven to 350 degrees. Mix together the sugar and butter. Add the eggs and vanilla. Then mix in the salt, cinnamon, cocoa powder and Nutella. Add in the floor, chocolate chips and coconut. Mix thoroughly. Place the mixture in an 8×8-greased pan. Cook for 25 to 30 minutes.


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