I’m addicted to everything that’s bad for me when it comes to food (I’m pretty straight-edge when it comes to everything else, but any fried, salty, cheesy, chocolately goodness that will clog my arteries is my crack.) Tony and I had a few friends over for dinner last weekend, and I decided to make something deliciously indulgent. Averie Cooks is my go-to for dessert, and I trolled her recipes until I found one that made my heart and stomach sing: Fudgy Nutella brownies with Cream Cheese Frosting. She was kind enough to let me share the recipe here, and I guarantee your money back if you do not dream about it. (*This is an easy guarantee to make, since you’re reading this blog for free! But no joke, these brownies will haunt your dreams in the most magical way.) I’ll leave you with this: Our lactose-intolerant friend, who peeled the cheese off his pizza at this very same dinner party, ate three and took a container to go. BON APPETIT LOVERS!

{My husband, doing his best “Annie pose”}

Averie Cooks’ Fudgy Nutella Brownies with Cream Cheese Frosting

6 oz semi-sweet baking chocolate chips
3/4 cup butter (I used salted because I LOVE SALT)
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla extract
OPTIONAL: 2 tablespoons espresso or brewed coffee (*I did not opt in for this but I’m sure it’s delish)
1 cup all-purpose flour
1/2 cup to 2/3 cup Nutella (*I ended up using 1 cup because I LOVE NUTELLA)

Line a 9×13” pan with foil and spray with cooking spray. Preheat the oven to 350F.

Microwave chocolate and butter in a large microwaveable bowl for 90 seconds (or until the butter is melted). As soon as you take it out of the microwave, stir that sh*t until the chocolate is thoroughly smooth and melty. Stir in both sugars. Then mix in the eggs and vanilla. This is the point where you would add the espresso or coffee if you’re going that route (I did not). Don’t freak if the batter is a bit granular, it’s supposed to be. Stir in flour until just combined – DO NOT OVERMIX. Pour into that pan you sprayed in Step 1.

Drizzle the Nutella over the top of the brownie mixture, then take a knife to swirl it around in a zig zag pattern (fancy baker chefs call this marbling).

Bake for 25-28 minutes, or until the edges start to pull away from the side of the pan and the top and center have just set. They’re supposed to be gooey, so don’t overbake! They’ll firm up as they cool. (That said, we ended up cooking ours for 31 minutes, probably because I used extra Nutella.)

Allow to cool before frosting. OK NOW THE FROSTING!

Cream Cheese Frosting

8 oz softened whipped cream cheese
1/2 cup butter, softened
1 teaspoon vanilla extract
4 1/2 cups powdered sugar

Use an electric mixer to whip the cream cheese and butter together. Once this bit of heaven is smooth, add in the vanilla extract and whip some more. Slowly add in the sugar, whipping it until you have the best cream cheese frosting you’ve ever tasted.

Once the brownies have cooled, slather them in frosting, slice ‘em up and ENJOY. Refrigerate any leftovers (Averie, the genius who came up with this, actually prefers them chilled anyway, and Tony and I can second that emotion, as we ate the chilly leftovers daily for the rest of the long weekend). If you have some semblance of self-control and have leftovers you’re not going to eat, they freeze well and can last in the freezer for up to 3 months. Thank you, Averie!!!!

{Me, with what was left the night I made them}

{Tony, the next morning}