This decadent Nutella Brownie Cake is layers of rich chocolate brownies, creamy Nutella frosting, toasted hazelnuts, and a smooth chocolate ganache.
Servings 20
Calories 850kcal
Author Kat Jeter & Melinda Caldwell
Ingredients
Brownie
2boxesBrownie mix + ingredients on back of packagethe mix should be the size for making in 9x13 inch pan
Nutella Frosting
2cupUnsalted buttersoftened to room temperature
4cupsConfectioners' sugar
1cupNutella
Chocolate Ganache
2cupsChocolate Morsels
2cupsDark chocolatefinely chopped
1cupHeavy cream
Toppings (All Optional):
½cupCaramel syrup
1cupHazelnutschopped
10Pepperidge Farm Pirouette Crème Filled Wafers
Instructions
Brownie
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.
Nutella Frosting
Cream together the butter and confectioners’ sugar. Add Nutella and continue mixing until fully incorporated.
Chocolate Ganache
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.
Assembly
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.