I keep thinking that I’m over my nutella kick, but the fact is that I have so much lost time to make up for that I know I’m just going to keep experimenting with new recipes every chance I get. So, when I saw these over at Crustabakes, I knew I’d be making them as soon as I could get my hands on some chocolate rice cereal. I adapted the recipe somewhat, including using 2 eggs for the brownie base rather than 3 because I’m not a huge fan of “cakey” brownies – and what I discovered was that after a few days in the refrigerator (hubby doesn’t like nutella, or I’m sure they wouldn’t have lasted that long!) the brownie part basically solidified into fudge. I found it glorious, but after they’ve chilled, I don’t think these even need to be stored in the refrigerator if you don’t want them to be THAT fudgey. If you’re going to store them in the refrigerator like I did though, I’d recommend letting them sit out on the counter for 15 minutes or so before eating. And make sure you cut a small slice because they’re very rich. Enjoy!
Adapted from here.
For the brownies:
- 5 ounces dark chocolate
- 1 1/2 sticks unsalted butter, softened
- 1 cups sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 cup flour
For the topping:
- 1 1/2 cups semisweet chocolate chips
- 1 cup Nutella
- 1 Tbsp unsalted butter
- 1 3/4 cups chocolate rice cereal
Preheat the oven to 350 degrees and spray an 8×8″ pan with cooking spray. In a microwave-safe bowl, microwave the chocolate and butter until melted.
Pour the batter into the prepared pan and bake 30-40 minutes or until the edges are set.
While the brownies are baking, make the topping. Combine the chocolate chips, nutella, and butter in a medium sauce pan. Cook over low heat until melted and the mixture is smooth. Remove from the heat and stir in the cereal.
Spread the cereal mixture evenly over the top of the brownies, if you haven’t eaten half of it yet like I almost did.
Refrigerate until set before cutting. (As you can see, I couldn’t wait that long. Worth it.)