Nutella Brownie Cake
This decadent Nutella Brownie Cake is layers of rich chocolate brownies, creamy Nutella frosting, toasted hazelnuts, and a smooth chocolate ganache.
- 2 boxes Brownie mix + ingredients on back of package the mix should be the size for making in 9x13 inch pan
- 2 cup Unsalted butter softened to room temperature
- 4 cups Confectioners' sugar
- 1 cup Nutella
- 2 cups Chocolate Morsels
- 2 cups Dark chocolate finely chopped
- 1 cup Heavy cream
Toppings (All Optional):
- ½ cup Caramel syrup
- 1 cup Hazelnuts chopped
- 10 Pepperidge Farm Pirouette Crème Filled Wafers
Mix the brownie batter according to package instructions and pour into 3 greased and parchment lined 9-inch round pans.
Bake brownies following the instructions on the packaging for 8x8" brownie pan.
While the brownies bake and cool make the nutella frosting.
Place the chopped chocolate in a bowl.
Heat the heavy cream in the microwave until it begins to boil, approximately 1 minute depending on the microwave.
Pour the hot cream over the chopped chocolate stirring until completely melted and smooth.
Once the brownies are completely cooled assemble the Nutella brownie cake starting with a layer of brownie, then spreading nutella frosting over it, brownie, nutella frosting, brownie.
Pour the ganache over the top of the Nutella Brownie Cake and use a spatula to spread it over the top and make it drip down the sides slightly.
Top with chopped hazelnuts, caramel, cookies.
Serving: 1slice | Calories: 850kcal | Carbohydrates: 98g | Protein: 6g | Fat: 48g | Saturated Fat: 27g | Cholesterol: 68mg | Sodium: 198mg | Potassium: 246mg | Fiber: 3g | Sugar: 72g | Vitamin A: 795IU | Vitamin C: 0.6mg | Calcium: 73mg | Iron: 4.7mg