Nutella Brownie Cake with a Nutella Cream Cheese Frosting (using spelt, GF or regular flour)
This Nutella brownie cake was first featured on my original blog, The Culinary Jumble, where regular flour was used.
It’s not a secret that I am keen on brownies. My version, anyway.
Not meaning to sound big headed but I am very particular about how I like my brownies and my own recipe is perfect. Okay, now I am sounding big headed; however, my inflated ego doesn’t make it any less true.
I am no stranger to chocolate cake, either. So, as birthday celebrations loomed once more in my family, it was time to go way OTT, as is the family tradition.
This time, in honour of my littlest boy turning 11, we have a Nutella brownie cake with a Nutella cream cheese frosting. And if that wasn’t quite decadent enough, a ton of Maltesers to finish it off.
It is a very rich cake. Very, very, very rich. Treat yourself to a slither at a time (go back for more at a later date, naturally) as you really don’t need much to satisfy your sugar and chocolate cravings. Believe me.
The Nutella brownie cake was dense (it is a brownie, after all) so no springy, light, tall sponge. Just how I planned it. The frosting was rich, fluffy but not overly sweet and had a faint hint of hazelnuts, courtesy of the Nutella.
The Maltesers are not necessary and can be omitted if you
don’t know what’s good for you prefer.
If you like the look of this delicious cake, check out our other Sweet Treats.
Caramel Fudge Spelt Brownies
- 200g dark chocolate
- 200g butter
- 75ml brewed coffee (or milk)
- 120g brown sugar
- 120g white sugar
- 3 eggs
- 80g spelt flour (see notes)
- 30g cocoa
- around 100g caramel (or dulce de leche)
- Pre-heat the oven to 170°C (325ºF) and prepare a large square/rectangle baking tin by lining it with baking paper or by greasing.
- Slowly heat the chocolate and butter in a pan until just melted then add in the coffee (or milk)
- In a large bowl, whisk sugars together with the eggs, then add in the cooled chocolate mixture.
- Sift the vanilla sugar, flour and cocoa and stir into the wet ingredients until just combined.
- Pour half of the batter into the prepared pan then splodge over spoonfuls of caramel (it doesn't have to be exact but try to get an even coverage. Top with the remaining batter.
- Bake for around 20-22 minutes for a gooey brownie and 25-30 minutes for a firmer one (if you want it to be ultra gooey, keep checking every minute or so from 17 minutes). The brownie's top should be JUST set if baking it gooey (with a wobble) and for a firmer brownie, an inserted skewer will come out clean.
- Remove from the oven and either allow it to cool completely or serve it warm with ice-cream. Enjoy!
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
- You can substitute spelt flour for the same amount of regular or gluten free flour.