Foodie Fridays: Easy Almond Flour Nutella Brownies

There are many slight variations of the recipe for Nutella Brownies, including a couple which substitute almond flour for regular all-purpose flour.  Since I need to reduce my carbohydrate intake whenever possible, I decided to use up a jar of Nutella spread I had in my pantry with this lower-carb version.  I am happy to report that these brownies are every bit as tasty as those made with wheat flour.  I was even able to keep myself from over-baking them, which is what usually happens to brownies that I make, so they turned out moist and tender just the way brownies are supposed to be!  If you do not have almond flour, feel free to use an equal amount of regular flour and I am sure they will be just as good.  You can leave out the cocoa powder and salt, but the cocoa powder gives these bars and extra punch of chocolatey bitterness that I rather like, and salt will complement their sweetness.  This recipe is so easy and so delicious that I see no reason to ever make a traditional brownie recipe again!

Easy Almond Flour Nutella Brownies

1 jar (13 oz.) Nutella spread

2 eggs

1/2 C. almond flour

2 T. cocoa powder (optional)
pinch of salt, up to 1/4 tsp. (optional)

Remove the lid and foil cover from the Nutella spread jar.  Microwave the jar, loosely covered, for 15 seconds on HIGH to soften.  Stir the Nutella spread and microwave for 15 more seconds on HIGH if needed.  Place in a large bowl and beat in the eggs until smooth and fluffy.  Add the almond flour, plus the cocoa powder and salt if using.  Stir until well combined (mixture will be thick but pourable and very sticky).

Grease a 9x5-inch loaf pan and line with two pieces of parchment paper or foil so that the ends overhang the two long sides (grease the foil if using).  Pour in the brownie mixture and spread evenly in the pan.  Tap the bottom of the pan on the counter a few times to remove any air bubbles in the batter.

Bake at 325 degrees for about 50 minutes, until the center is firm to the touch (a toothpick inserted in the center will have moist crumbs attached).  Remove from the oven, place on a wire rack, and cool to room temperature in the pan.  Remove the brownies from the pan using the parchment paper or foil overhangs.  Slice into 8 equal portions with a sharp knife (lightly grease the knife to keep the bars from sticking).  Serves 8.

Notes: Recipes for Nutella brownies call for an oven temperature ranging from 325-375 degrees.  Since I tend to over-bake brownies, I went with the lowest suggested oven setting, but they did take quite a long time to bake.  If you trust yourself to keep an eye on them, you can try baking these brownies at 350 or 375 degrees for a shorter period of time.

The almond flour makes these brownies very rich, so eat them sparingly.  Almond flour baked goods also spoil quickly if kept at room temperature, so be sure to refrigerate any leftovers (they do freeze well).