Continuing on with our Nutella Recipe Week.
The following recipe is completely amazing! It tastes pretty much like you’ve just stirred a heaping spoonful of Nutella into a batch of gooey and unbaked brownies. Who could resist something like that? Except maybe people who don’t like brownie batter… Is there even such a thing as a person who doesn’t like brownie batter?
Maybe I don’t want to know 😕
If you’re willing to share, this recipe is highly recommended as a good dessert for any potluck, barbecue, or party, as it is quick to make, easy to transport, and always well-received by guests. But it’s pretty hard to share!
In any case, I’ve had a lot of fun with Nutella week and hope you all have too. There are more Nutella recipes still to come (Nutella Ice Cream, Nutella Frosting, Nutella Fudge Brownies…), so I’ll try to incorporate these into future theme weeks. In the meantime, I hope you enjoy the brownie batter dip!
(Adapted from the Cookie Dough Dip and Black Bean Brownies.)
Nutella Brownie Batter Dip
- 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
- 1/8 tsp baking soda
- 1/4 tsp salt
- 2/3 cup granulated sugar of choice or xylitol
- 1/16 tsp stevia (see chart) OR 2 additional tbsp sugar of choice
- 1/4 cup rolled oats
- 1/3 cup chocolate-hazelnut spread or Healthy Nutella
- 1/4 cup milk of choice
- 2 tsp pure vanilla extract
- 1/2 cup chocolate chips, plus extra for the top if desired
In a high-quality food processor, process all ingredients except the chips until smooth. (Use a blender if you must, but I cannot vouch for the results.) Stir in the chips, then serve with sliced fruit, graham crackers, gingersnaps, or anything else you wish. Or just eat with a spoon! Store leftovers in the refrigerator for up to 5 days.
—> View Nutella Brownie Batter Dip Nutrition Facts <—
Question of the Day:
What would you like to see as the next theme week?
Ice Cream week? Chocolate Chip Cookie Dough week? Cupcake week? Sweet Potato week? Avocado week? Single-Serving week? I’m starting to plan the next theme week now, so feel free to leave a comment with anything you’d like to see next!
Link of the Day: Chocolate Chip Zucchini Muffins – the healthy breakfast muffin
Katie, I love all your recipes and this one looks especially delicious! Do you approximately how many this recipe serves? I know for something like a dip it is hard to estimate, but I would love to see “makes a big bowl” or “double for a party-sized portion” with the recipes!
It looks like it serves as much as her regular cookie dough dip, which calls for the same amount of beans. I’ve made that many times before and it serves enough for a party. About 2 cups maybe.
As MUCH as I love your dessert recipes .. can we do a “Savory Week”? (:
OMG CHOCOLATE CHIP COOKIE DOUGH WEEK WOULD MAKE MY LIFE!!! That would be SOOO AMAZING!!
Katie, I think you’ve outdone yourself with this one! How could anyone not want to make and eat this?
As for theme weeks, I like your idea of sweet potato week, and quinoa week is another possibility. Also anything with unusual veggies (yeah, I know they’re not chocolate, but…).
Ice cream week!!! Especially ones with coconut milk!
I don’t own a food processor and know nothing about them, so was wondering what constitutes a high quality vs low quality food processor?
Go with a Cuisinart! That’s high quality.
Thanks. =)
Looks amazing!! Zucchini week would be great, due to the abundance of the fruit right now.
I could eat Nutella straight out of the jar, but this recipe would make it last longer – a good thing!
Sugar-free week! Like recipes where there’s no sugar and also no sweeteners like xylitol or stevia… Just cause they’re not so easy to get some places!
This looks so good although I’m probably one of the only people who don’t like hazlenuts but I figure a chocolate almond spread would work just as nicely:) I love your website and have tried so many of your recipes and even though I’m not vegan I’ve really enjoyed so many and I love feeling guilt free while indulging!:) my vote for next week is single serving. Thanks again for all your wonderful recipes!