Nutella Cashew Brownies

Sometimes, the inspiration for a recipe comes from the most bizarre of places. The other day, I was reading a free novel I’d downloaded to my Kindle (I adore my Kindle!) and the baker in the book was brainstorming recipe ideas. One of the recipes the author played around with involved cashews and a chocolate base cookie, but I thought I could take it one step further, turning cookies into brownies, and adding nutella into the mix.

I realized as I was thinking out the recipe that I haven’t posted a brownie recipe to this blog since I started it. In fact, Butterscotch Brownies were the first recipe I posted to my blog, back on May 20th, 2008.

I can’t believe it’s been nearly 3 years since I started this blog, but it’s actually kind of nice to see how my photography has improved, and hopefully, my recipe development! Blogging has brought so much joy to my life, and friends that I never would have met otherwise. I didn’t intend for this entry to turn into one giant Kumbaya moment, but well.. there it is. I love you guys!

These brownies are super delicious, and strangely, were like 4 times as delicious on the second day. So I recommend allowing them to sit overnight before tasting.

Nutella Cashew Brownies
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Nutella Cashew Brownies
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Comments

  1. says

    We love you too, man!!! :-)

    These look really delicious, and nice and dark and fudgy which is how I like ’em. And I agree – 2nd day brownies are way better than first day brownies.

  2. Charlotte says

    I just found your blog and being a fellow Texan thought I should subscribe right away! I love my kindle too and have been reading some of the “cozy” mysteries about baking. Sounds like thats what you were reading too. 😀

    • says

      Hi Colleen – that Kristan sure is a doll. Thanks for clicking over and checking out the recipe.

      I used the normal sized jar, not the massive one. I’ve since corrected the recipe to note that. Thank you for pointing it out.

    • says

      Kimberly, you can use regular, but you should probably only use a teaspoon. Kosher salt is less strong than table salt, and it also is bigger crystals, so you use more in a recipe like this. With the cashews already being salted, you don’t want to oversalt the batter too.

  3. Paula B. says

    Oh boy, just when I thought I had found the perfect brownie recipe you go and create these. What to do… bake ’em and see how much I love them, I guess. Can anything simply be better by adding Nutella, YES!!!

  4. says

    Aww,thanks Amber, love ya too, you’re so sweet. I love that you made brownies with cashews, it’s one of my favorite nuts but so underused in baking! And you know what, I always think brownies taste better on the second day.

  5. says

    Brownies are definitely better on the second day (I like my brownies COLD…not a warm brownie person) and I have no doubt these are even awesomer than the normal brownie!!

    I have loved Nutella since childhood…mmmmmm

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