There are not many store-bought products I have a never-ending craving for, but Nutella has consistently been my Achilles' heal. If I buy a jar, and there is a spoon somewhere nearby, the velvety, chocolaty hazelnuty spread never stands a chance. If every piece of cutlery in my kitchen disappeared, I would just use my fingers, and if those happened to have disappeared too, I'm pretty sure I would go as low as using my lips alone. Safe to say, I have a little bit of an obsession which is why I stay far, far away from the Nutella shelf when I head to the grocery store.
Exceptions do occur though, and World Nutella Day - on February 5th - is just as good of an excuse as any to indulge. These fudgy brownies use Nutella instead of chocolate, are topped with a thin layer of nutella and sprinkled with toasted coconut. The deliciously toasty smell of shredded coconut is heavenly and as each flake slowly turns golden brown, I always remember how much I enjoy cooking with coconut. And in case you were wondering, my Nutella jar has been licked clean.
Nutella and Toasted Coconut Brownies
1 batch of Nutella brownies (I used this recipe, and cut down the sugar to 1/2 cup instead of 1 cup)
1/2 cup shredded unsweetened coconut
1/3 cup Nutella
Cut brownies into squares once completely cool. In a nonstick pan, cook coconut over medium heat, stirring often until coconut turns golden; set aside. Top each brownie square with Nutella and top with sprinkling of coconut. Enjoy!