Nutella Heart Brownie with Frangelico Hot Fudge Sauce4 eggs
1 cup Nutella
Frangelico Hot Fudge Sauce recipe follows
Dipped Fresh Strawberries
Preheat oven to 350 degrees
Heavily grease the pan of choice (I used heart shaped small tins.) The recipe calls for an 8x8 greased pan.
In a medium size bowl beat the eggs for 8 minutes or until tripled in volume.
Heat the Nutella in a microwave proof dish then place in the microwave for 60 seconds, stir.
Slowly pour the Nutella into the eggs and beat until well blended. Bake on 350 degrees for 30 minutes or until toothpick comes out clean.
I wait around 4 minutes and turn onto a wax paper lined cutting board. When cooled cut into squares if using 8x8 pan.
For the heart shaped version:
Place brownie on a pretty plate. Drizzle with the hot fudge that's still warm and topped with a freshly dipped strawberry. Dust with powdered sugar.
Frangelico Hot Fudge Topping:
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, chopped
1/8 teaspoon salt
1/3 cup water
1/2 teaspoon pure vanilla
1 tablespoon of Frangelico (hazelnut liqueur)
Combine condensed milk, chocolate and salt in top of double
boiler over rapidly boiling
water. Stir and cook until chocolate melts and mixture
thickens, about 10 minutes.
Remove from heat and stir in water, a little at a time, until
sauce reaches desired
Cool slightly and stir in vanilla add Frangelico.
Store leftovers in a glass mason jar will keep 3 months in the