Ahhh…the wonders of Nutella. Every since it exploded into the American consciousness some two decades ago (due to the popularity of Fererro Rocher), no one could get enough of that smooth, chocolately hazelnut spread that quickly replaced the standard PB&J (strangely enough, PB&J is now making a comeback – take THAT, Nutella!!). Every bakery, pastry shop, cafe and ice cream shop now offers a dish that includes this scrumptious ingredient, and it’s hard to escape it…especially if you love milk chocolate and hazelnuts…
Even before my macro-nutrient diet days, I had created my own version of Nutella cheesecake, and it was so divine – obviously, this recipe will now have to be tweaked since traditional cheesecake is SOOOOOO not good for you – but now, I figured that it was high-time for me to incorporate this ingredient in macros so I can still enjoy the taste of Nutella without feeling guilty! 🙂
This is one of those recipes that uses less than 10 ingredients. Plus, the fat and most of the sugar comes ENTIRELY from the Nutella itself – I wanted to take advantage to try to get as much Nutella goodness into every bite, so it would be ridiculous to skimp on the main ingredient. The rest of the ingredients are pretty must standard for my typical brownie, but the end goal is clear – YOU GET TO EAT NUTELLA IN MACROS!!!
(makes 24 brownies)
5 scoops vanilla protein powder (Quest-brand recommended)
1/3 cup Truvia Baking Blend
1/2 cup + 1 tbsp. Nutella spread
1/2 cup unsweetened apple sauce
1/4 cup liquid egg replacement (Egg Beaters-brand recommended)
1 cup water
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. vanilla extract
- Preheat oven to 350 degrees F.
- In a large bowl, sift protein powder, Truvia, baking powder and salt until well-combined.
- Add apple sauce, water, egg replacement, and vanilla extract into bowl with dry ingredients and mix until smooth with no lumps.
- To melt Nutella – place Nutella in a microwave-safe bowl and heat in 10-15 second intervals until Nutella has a liquid consistency and has not burned.
- Pour Nutella into mixture and combine until Nutella has been evenly distributed.
- In a 9″ x 13″ pan, spray with cooking oil and pour mixture into the pan.
- Bake for 25-30 minutes or until baked thoroughly (test for doneness with a toothpick – it’s cooked completely if a toothpick comes out clean with minimal crumbs).
- Let cool for 15-20 minutes before serving.