Nutella, ella, ella

After this past weekend, even though it was filled with delicious food and all the pastries in the world, I was craving something super chocolatey and rich! I was settled on basic brownies with my favorite peanut butter frosting when I realized how much peanut butter and overall nuts I had eaten recently so decided to switch to something with Nutella. It seemed perfect; still satisfy that nut butter craving while also accomplishing the chocolatey goodness I desperately wanted! Also, I knew last night was going to be a super late one at work so I wanted to utilize the crock pot so we’d have dinner ready as soon as we got home! I saw a recipe on (my new fav) Pinterest for a Balsamic Pot Roast type thing….and since I loooove balsamic so much, I figured I’d give it a try! Not gonna lie, the brownies turned out to be amazingly delicious however the roast, not so much! It was just so greasy and lacking something. I did use a beef brisket which I know is a fattier cut of meat, but the grease was almost inedible (although sadly didn’t stop either of us, but definitely gave us stomach aches all night)!

Nutella Cream Cheese Brownies:

Brownies:

  • 1¼ cups all-purpose flour
    1 t salt
    2 T cocoa powder (I used dark to enhance the chocolate flavor)
    11 oz dark chocolate, chopped
    1 cup butter, cut into 1-inch pieces
    1 t instant espresso powder (optional but really brings out the chocolate flavor)
    1½ cups sugar
    ½ cup brown sugar
    5 eggs, room temp
    2 t vanilla extract

Nutella Cream Cheese Layer:

  • 1 cup Nutella
  • 8 ounces cream cheese
  • 1/2 cup powdered sugar
  • 4 T butter, softened

Preheat the oven to 350 degrees. Butter the sides and bottom of a 9×13 pan. In a medium bowl, whisk the flour, salt, and cocoa powder together. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Pour the batter into the prepared pan and smooth the top.

For the Nutella Cream Cheese layer: Beat cream cheese and butter together until smooth. Beat in Nutella, until smooth and incorporated. Slowly beat in powdered sugar until no lumps and all is smooth. Pour over brownie batter. Bake in the center of the oven for 20-25 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.

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Balsamic Roast with Onions:

  • 2-3 pound beef brisket or eye of the round roast
  • seasoning salt
  • garlic powder
  • onion powder
  • pepper
  • 3 T olive oil
  • 1/2 cup balsamic vinegar
  • 1 cup beef broth
  • 1/2 cup tomato sauce
  • 2 large onions, sliced thickly

Season beef with salt, garlic, onion and pepper. Heat cast iron skillet with olive oil until hot. Sear meat on both sides. You want a really nice brown crust, so give it time to brown, at least a few minutes each side. Meanwhile, cut onions into thick slices and place in the bottom of the crock pot. Also, heat beef broth in saucepan, boiling until reduced from 1 cup to 1/2 cup liquid. Once reduced, remove from heat and add in balsamic vinegar and tomato sauce. When meat is done, transfer to crock pot, on top of sliced onions. Deglaze pan the meat was seared in with 1/4 cup water, scraping all the flavor crystals from the bottom of the pan. Add pan drippings to balsamic mixture. Pour over beef and onions in the crock pot. Cook on low 7-8 hours. Serve over mashed potatoes if you like!

As I mentioned, this was not my favorite recipe. If I ever make it again, I would definitely use a leaner meat and add in more veggies to soak up some of the juices.  The mashed potatoes helped, but not all that much! I plan on using the leftovers for a sandwich, melting some cheese on the top and using some of the caramelized onions….I am hoping that this might be the way to eat this, rather than over potatoes! We shall see!

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About valuptuousvittles

I am a chiropractor with a passion for eating, baking and wine! It seems that my life is consumed by food, whereas most people eat to live, I live to eat!

Posted on September 7, 2012, in Bakery/Dessert Recipes, Beef, Brownies, Non-Bakery Items, Sandwiches. Bookmark the permalink. Leave a comment.

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