What is bar none the best chocolate-containing substance, treat, snack, dessert, or food on this planet?? : nutella! I wish I was merely exaggerating on how good this stuff really is but I'm not...And believe me the fact that I'm a food-obsessed foodie (I guess that would be a double negative(positive) of sorts) does not mean that the average chocoholic would not love this spread. It is sold in over 75 countries and the estimated Italian production of Nutella averages 179,000 tons per year!
The recipe for this concoction was developed by the Italian Ferero Company (Yes all great things are Italian! Like me ;)...that was a joke btw) in 1949 and began its production in 1963. Because this is not an American condiment product, the ingredient list is not as unhealthy or freakishly long as that of the modern condiment. In fact..that is if you take out the sugar and fat from the chocolate..this stuff really isn't that bad for you!!
Sugar, vegetable oil, hazelnuts, cocoa powder, skimmed milk powder, lecithin,and vanilla. That's it!!! (By the way lecithin isn't as scary as it sounds. It just acts as an emulsifier to keep the ingredients mixed despite a long shelf life.)Nutella is a modified form of gianduja. Gianduja is a type of chocolate containing approximately fifty percent almond and hazelnut paste. It was developed in Piedmont, Italy after taxes on cocoa beans hindered the trade of conventional chocolate. Pietro Ferrero owned a patisserie in Alba, in the Langhe district of Piedmont, an area known for the production of hazelnuts. He sold an initial batch of 660 pounds of "Pasta Gianduja" in 1946. This was originally a solid block, but in 1949 Pietro developed his first spread, which he started to sell in 1951 as "Supercrema". The name "Nutella" and logo were added in 63' as previously mentioned.
Nutella even has its own website @ www.nutella.it
After a bit of research I found this very appealing Nutella-containing recipe that I just may have to try out.
Nutella & Peanut Butter Brownies
(adapted from OvenHaven)
½ cup butter, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
½ cup all-purpose flour
¼ cup cocoa powder
¼ teaspoon baking powder
Pinch of salt
4 tbsp (¼ cup) peanut butter (chunky, smooth, whatever you have on hand)
4 tbsp (¼ cup) Nutella
Preheat oven to 350°F. Line 8×8 inch or 7×11 inch pan with baking parchment paper.
Measure the flour, cocoa powder, baking powder and salt into a small bowl and whisk to combine.
Stir the sugar into the melted butter. Beat in the eggs one at a time, then stir in the vanilla. Add the dry ingredients and mix until combined.
Put the Nutella and peanut butter in a small bowl and microwave until runny. Fold into brownie mix. It may help to not mix too well so that you are left with streaks of peanut butter and nutella. Pour batter into pan and bake for 20-25 minutes, until top forms a crust.
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