Filed Under: Brownie | Chocolate | Dessert | Videos

Nutella Brownies

By Tessa Arias
  |  
August 28th, 2015
4.71 from 47 votes
4.71 from 47 votes

Nutella Brownies are perfectly thick, chewy, fudgy, and slightly gooey with a hint of chocolate hazelnut goodness. One of the best brownies I've ever had!

Yield: 9 large or 16 small brownies

Prep Time: 20 minutes

Cook: 40 minutes

Tessa's Recipe Rundown...

Taste: Ultra chocolaty with a hint of Nutella. Read the recipe notes on how to get even more chocolate hazelnut flavor.
Texture: Just wow. Outrageously thick, chewy, fudgy, and slightly gooey.
Ease: Easy but there are a few extra steps involved which really make these brownies the best. Just trust me on the recipe, it’s been carefully tweaked and perfected!
Appearance: Perfect squares of heaven!
Pros: Incredible brownies worthy of any occasion.
Cons: None.
Would I make this again? Absolutely yes.

Running this blog as a full time business can often paradoxically mean a lot of time away from the kitchen. There’s a lot of behind-the-scenes work that goes into everything. That sometimes means getting relaxed time in the kitchen is like a special treat. Until I make a giant mess and am staring down a huge stack of dirty dishes.

Nutella Brownies are perfectly thick, chewy, fudgy, and slightly gooey with a hint of chocolate hazelnut goodness. One of the best brownies I've ever had!

But luckily when a recipe turns out, the dishes are a small price to pay for a taste of something delectable. There’s a special gratification that comes from a homemade kitchen success and it feels that much better when it’s a recipe you’ve written and created.

Now, Nutella Brownies aren’t all that original. But this recipe is based off my Ultimate Brownie recipe which took SIX+ batches to perfect. I tweaked that recipe slightly by adding a bunch of Nutella, of course, and some other tweaks like a bit of cocoa powder to absorb some of the extra moisture. The result is something magnificent. I hope the photos really capture just how rich, fudgy, and gooey these brownies are thanks to the jar of Nutella.

Homemade Nutella Brownies + cold glass of milk = my idea of perfect. What’s yours?

Nutella Brownies are perfectly thick, chewy, fudgy, and slightly gooey with a hint of chocolate hazelnut goodness. One of the best brownies I've ever had!

If you make this Nutella Brownies recipe, be sure to snap a picture and tag me and #handletheheat on Instagram!

How to Make Nutella Brownies

Ingredients for Fudgy Nutella Brownies:

  • Semisweet chocolate chips – you can’t forget the chocolate chips in the best Nutella brownies!
  • Butter – I always recommend using unsalted butter in baking so you’re in control of the total amount of salt used in the recipe.
  • Unsweetened chocolate, chopped – I use chopped unsweetened chocolate baking bars. You could also use more semisweet chocolate chips instead, just note they won’t melt down as easily.
  • Granulated sugar – white sugar sweetens and moistens the brownies.
  • Nutella – this chocolate hazelnut spread is the star ingredient of these brownies!
  • Eggs & an egg yolk – 3 large eggs plus 1 egg yolk provides the perfect texture.
  • Vanilla extract – rounds out the flavor perfectly.
  • All-purpose flour – measured accurately! Too much flour can result in a crumbly, dry, or dense texture instead of rich, fudgy brownies.
  • Cocoa powder – again, it’s so important to measure cocoa powder correctly to achieve the best brownie texture. More on this ingredient below.
  •  Fine sea salt – balances out the sweetness.

What’s the best cocoa powder for Nutella Brownies?

Since there’s no leavener (baking soda or baking powder) in this recipe, you can use Dutch Process OR natural unsweetened cocoa powder. But I find unsweetened cocoa powder creates the perfect chocolate flavor and really lets the Nutella shine through.

Learn more about the differences between Dutch Process Cocoa powder vs. Natural Cocoa Powder in this article.

comparison of dutch process vs natural cocoa powder

What’s the best pan for brownies?

When baking brownies, I highly recommend using a metal baking pan. I like this baking pan, or any quality metal baking pan that isn’t too dark in color. The darker the color, the more likely you are to burn the edges or have dry brownies.

Glass or ceramic baking pans will take LONGER to bake these brownies, and the texture may become more dense.

Bonus tip: I like to line my pan with parchment paper or foil, leaving an overhang so I can easily lift out the entire pan of brownies to cut and serve.

Can this brownie recipe be doubled?

You can easily double this recipe and bake in a 9 by 13-inch metal baking pan for about 35 to 40 minutes.

How to get crinkly crusts in brownies:

You know that tissue-thin shiny crust on top of brownies that we all love and want? It’s actually so easy to achieve!

The basic idea is to beat the eggs and sugar in the brownie batter extremely well to create a sort of foam. I discovered that I can short cut my way to that shiny crust by simply using a whisk to beat the the wet ingredients together extremely well, until the batter itself is ultra smooth and shiny. I’ve actually got an entire article dedicated to achieving crinkly crusts in brownies – check it out here!

overhead shot of chewy brownies, no chocolate chip brownies, powdered sugar brownies, and cooled butter brownies

How to store Nutella Brownies:

Store brownies in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.

More Brownie Recipes You’ll Love:

More Nutella Recipes:

4.71 from 47 votes

How to make
Nutella Brownies

Yield: 9 large or 16 small brownies
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Nutella Brownies are perfectly thick, chewy, fudgy, and slightly gooey with a hint of chocolate hazelnut goodness. One of the best brownies I've ever had!

Ingredients

  • 1 cup (170 grams) semisweet chocolate chips
  • 1 1/2 sticks (170 grams) unsalted butter, cut into pieces
  • 4 ounces (113 grams) unsweetened chocolate, chopped
  • 1 1/4 cups (245 grams) granulated sugar
  • 1/2 cup (150 grams) Nutella
  • 3 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 cup (96 grams) all-purpose flour
  • 1/4 cup unsweetened (25 grams) cocoa powder
  • 1/4 teaspoon fine sea salt

Directions

  1. Preheat the oven to 350°F. Line an 8x8-inch *metal* baking pan with foil or parchment, leaving an overhang, and spray with nonstick cooking spray.

  2. In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly. Stir in the Nutella.
  3. In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour, cocoa, and salt, folding gently until combined.
  4. Pour the batter into the prepared baking pan. Bake until a toothpick or tester comes out with moist crumbs still attached, 35 to 40. Do not overbake, you want to err on the side of underbaking. Let cool to room temperature. Serve at room temperature, warmed, or chilled.

  5. The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they’re chilled.

Recipe Video

Recipe Notes

The Nutella flavor is slightly muted with baking. To punch it up, feel free to add a tablespoon of Frangelico to the batter or a cup of toasted chopped hazelnuts if you want a bit of crunch.
Course : Dessert
Cuisine : American

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    Rachael — January 9, 2021 at 6:40 am

    I’ve made these brownies several times now, the best recipe ever, everyone who’s tried them says they’re the best brownie they’ve tasted!
    Thanks so much for the recipe.

    • #
      Tessa — January 11, 2021 at 1:56 pm

      So glad these brownies have been a hit!

  2. #
    Lauren Pritchard — November 29, 2020 at 2:15 pm

    The first couple of times I made these they went great, however when I made them tonight, they were more the consistency of a chocolate sponge cake. Can you help me figure out what went wrong!

  3. #
    Nikki Brown — November 10, 2020 at 1:54 pm

    I made these brownies for friends and family. they loved them! One friend said it was like biting into a fancy chocolate truffle.
    One question – can I substitute a bar of semi-sweet chocolate for the unsweetened chocolate? I wonder how using semi-sweet chocolate will affect the taste.

    • #
      Tessa — November 10, 2020 at 3:30 pm

      You should be able to do that, though the final product might be a little overly sweet! Depends on your flavor preference, though.

  4. #
    Em — October 23, 2020 at 11:32 pm

    Can I use waterbath to melt the chocolate + butter mixture?
    Don’t have a microwave at home.

  5. #
    Amanda — October 8, 2020 at 10:02 pm

    Delicious and gooey! This brownies are the best I’ve ever tried. Thank you for the recipe

  6. #
    shikha Sabharwal — September 30, 2020 at 12:26 pm

    hey.. the brownies are just amazing.. they are simply the best brownies ive had till date. ive made this recipe like 10 times in the last month for family and friends and they’ve loved them too.. I follow the recipe to the dot but i face 2 problems 1. after 50 min in the oven the batter is wobbly in the centre, so i have to bake it for a little over an hour and
    2. the brownie sinks in the middle while its cooling.
    what am i doing wrong?

  7. #
    Sheila G. — September 7, 2020 at 9:26 am

    Hi Tessa! I am excited to make these, but wanted to ask about the use of a **metal** pan VS a glass baking dish. I don’t see anything g noted as to impact if glass is used. Help! TY!

  8. #
    Erah — August 11, 2020 at 11:08 pm

    Hey , at what temperature is the brownie to be baked ? Can you please guide me with that

  9. #
    sagari — August 6, 2020 at 5:02 pm

    i made these brownies.. they are super yummm.. but the edges of my brownies were really high and the centre flat..could you please tell me what i am doing wrong..?? what should i do so that i can get the whole brownie to be the same height..??

  10. #
    Anne — July 15, 2020 at 6:24 pm

    Omg – I made them today and they are just heaven!!!! Thank you! Added some hazelnuts for extra crunch… yummo

  11. #
    Nikithaa — June 26, 2020 at 11:07 am

    I just finished making these for a special occasion and I’m 100% sure these brownies are going to be a HIT. I have been eyeing this recipe for a long time now and I finally made it! It is the gooiest recipe you can ever find online! Thank you so very much for sharing this with us!

  12. #
    Becky — June 22, 2020 at 9:26 am

    Disappointing, didn’t taste the Nutella at all. As a brownie they’re lovely and goey but flavour wise a let down

  13. #
    Jim — May 24, 2020 at 9:50 am

    I made these this week and they are definitely the fudgiest gooeyist brownies I’ve ever had….I highly recommend baking the full 40 minutes so they firm up enough…35 minutes was a bit too under baked…otherwise amazing!

  14. #
    Lina — May 21, 2020 at 7:21 am

    Superb!!!! I will definitely make it again and again!!

  15. #
    Haydee — April 24, 2020 at 6:45 pm

    For any body thinking about trying this recipe do not hesitate, just go for it , I recommend it 100%, it was so fudgy and delicious,it tastes just like the box mix but with Nutella flavor!!

  16. #
    Medha — April 7, 2020 at 8:22 am

    Really dense and fudgy brownies with the best crinkly top! Will definitely make again, they were delicious

  17. #
    Shreya Agrawal — April 2, 2020 at 6:45 pm

    Ma’am what is the substitute for eggs in this recipe?

  18. #
    Emma Hoisington — March 31, 2020 at 9:10 pm

    I don’t have any Nutella but I’m definitely in a baking mood! Do you think this recipe would work with apple butter or peanut butter instead of the Nutella?

  19. #
    Amal Masood — March 25, 2020 at 3:03 am

    Can I use more Nutella and less chocolate chips? Will that make a difference to the texture. For example can I double the Nutella and use half as much of the chocolate chips listed in the recipe?

  20. #
    Dipti Verma — February 6, 2020 at 4:48 am

    Any replacement for eggs ?

  21. #
    Holly — January 19, 2020 at 2:47 pm

    I will never, ever, ever buy a box mix again. This is it. Perfection! I had to hide the middle piece so it could be all mine.

  22. #
    Tabasam — December 11, 2019 at 6:07 pm

    Omg literally the best brownie recipe ever
    My family loves them

  23. #
    Jocelyn — November 23, 2019 at 8:20 pm

    Will the textile recipe be any different if I omit the unsweetened chocolate? Can I substitute anything for that ingredient?

  24. #
    Pam — November 10, 2019 at 9:50 pm

    Game changer!!! Easy to follow recipe

  25. #
    Sarah — October 26, 2019 at 2:54 pm

    My go to for brownies

  26. #
    Pat Taljaard — October 18, 2019 at 7:11 am

    I’ve made this recipe a few times and it’s a great hit with my kids and their families. However, the past few times I’ve made it, whilst it looked divine when I took it out, as it cooled, it sank in the entire middle, with only the outer edges being at their original height.
    I looked this up online and it seems they’re saying that it’s being caused by air bubbles (over beating sugar and butter). In your recipe, I guess it would be over beating the eggs and sugar? They also explained that the ratio of flour to liquid is very small which also plays a role.
    Would be interested in your comments.
    Thank you all the way from Cape Town :-).

  27. #
    Shannon McGinley — October 16, 2019 at 5:33 pm

    Rich and decadent

  28. #
    Wendy — October 3, 2019 at 11:36 am

    Hi Tessa, I made these Nutella brownies twice already. They came out perfectly! I love the thin crust, the thickness and the texture of the brownie. I brought them to work. Everyone goes wild. I get the compliment from people. They said I am such a good baker.

  29. #
    Sehar Sajjad — October 1, 2019 at 1:50 pm

    Hi, the first time I made the brownies, everyone loved it. The next time I made it, my oven was different and the brownies came out more gooey and dense.what do you think could be reason? Could it be oven temperature?

  30. #
    Laila Talat — September 23, 2019 at 6:43 pm

    Love these brownies. I used 100 grams caster sugar and 100 grams dark brown sugar and half tbsp espresso too. Turned out great. So fudgy , gooey and chocolatey.
    Thank you for such an incredible recipe.

  31. #
    LouAnn Gadsby — August 29, 2019 at 5:39 pm

    Can a glass pan be used or does it have to be metal?? Thank you

    • #
      Megha — September 24, 2019 at 12:30 am

      Hi.. have made these and are jusr awesome. Out of the world.
      Want to bake them again without nutella.
      Kindly advise

  32. #
    Alexa — August 25, 2019 at 5:11 pm

    I made the brownies and they where really good, but the edges came out really high and the middle flat. Do you have any tips to make the whole brownie pan come put the same height?

  33. #
    Sara — July 22, 2019 at 6:51 pm

    Hello! I tried these brownies 2x and both times the consistency was super runny and cake like instead of fudgey. I was hoping to gain insight on what I am doing wrong so I can please get it right. Thank you!

  34. #
    Kelly Ludlow — July 7, 2019 at 8:40 am

    Easy to follow recipe. Mine took 55 mins in the oven but I know my fan oven is a bit of a maverick now at 10+ years old and needs a little longer with thicker bakes and regular checking. Nice and soft though, knife came out clean. Will see what my Nutella crazed BFF thinks of them tomorrow…

  35. #
    Christine — June 12, 2019 at 11:36 am

    Can a glass baking dish be used? If so, any changes?

    • #
      Tessa — June 13, 2019 at 12:34 pm

      Hi Christine! I highly recommend a metal pan for this recipe otherwise you risk the center never cooking through completely. If you only have glass, increase the baking time.

  36. #
    Marsha — May 31, 2019 at 7:22 am

    I love to cook and I am very good at it, however, I know that baking is a different ballgame altogether. I don’t have a metal baking pan, so why do I need to use metal vs a glass one that I already do have? Is it that critical that I need to buy one for this recipe?

  37. #
    Erika — April 7, 2019 at 9:29 pm

    Hi,
    I’m wondering about the cocoa solids in % in the chocolate you are using for this recipe? How much in % is semisweet and unsweetend chocolate? Thank you! /Erika

  38. #
    Anna — March 25, 2019 at 8:02 am

    Very nice and easy

  39. #
    Dawn — March 19, 2019 at 6:45 pm

    We have these in the oven right now and I cannot wait to try them 🙂 I have a question tho. One of my children didn’t read the instructions all the way and combined all dry ingredients (yup sugar too) in a small bowl. I know that it was important to cream the eggs and sugar first so we started over but I put the flour, cocoa, salt and sugar mix in a storage bag. Is there anything you recommend we can do with that mix or should we just toss it?

  40. #
    Jean — March 4, 2019 at 2:30 pm

    Hi.. It looks so yumm. And I want to make this Nutella Brownies. My question, Is this brownies so sweet?

    Thank you

    Jean

  41. #
    Debbie — February 4, 2019 at 12:30 pm

    I was so excited to make these – I love Nutella! I followed the recipe exactly – even bought an 8×8 metal baking pan. I baked them for 35 minutes, checked the middle with my cake tester, which came out clean. However, they were still very raw-looking when I cut into them! So I put them back in the oven for 6 more minutes and they still weren’t done. The top was beautiful with the tissue-paper layer, and the edges were lovely, but the middle was still raw. Very confused and sad….I think next time I’ll use a bigger pan.

  42. #
    Rohit — January 23, 2019 at 6:19 am

    Awesome recipe, one of the best brownies I’ve ever had!!
    Do check this out, Secret Nutella brownies Recipes: Thickest Fudgiest Brownies Ever!- https://softiview.com/secret-nutella-brownies-recipes-thickest-fudgiest-brownies-ever/

  43. #
    Bre — January 13, 2019 at 9:37 am

    Always love your brownie recipes. Can’t wait to try these!!

  44. #
    Marcie — December 24, 2018 at 10:24 am

    I have just made these beauties for the second time, previously my work colleagues ate them in seconds, two people said they were the best brownies they had ever tasted. I am now making some for my daughter for Christmas. Only change I made was, less sugar (used 205mg instead of 250mg, as I used caster instead of granulated). Baked for 50-60 mins on 160 fan.
    I might sneak one when they are on the cooling rack…well she can’t eat them all.

  45. #
    Beth — December 11, 2018 at 1:52 pm

    Made these and i must say, they are the absolute best brownies i have ever had!!! Even better after being refrigerated overnight.

  46. #
    Jay — November 5, 2018 at 9:48 am

    Oh ok….I’m impressed here!!!! I am not into thick brownies (I’m a true brownie snob haha) but I had so much nutella I needed to use up…so I figured the kiddos will down them. ILL BE DAMNED IF I SHARE!!!!!!! All mine!!! Not cakey,,,super fudgy and DOWN RIGHT BEYOND DELICIOUS YUMMMMMMMM THANK YOU

  47. #
    Anita Bloch — September 29, 2018 at 4:18 pm

    Can this recipe be doubled in a 9 x 13 pan?
    And how long should it be baked?

  48. #
    Kaitlyn — June 16, 2018 at 12:26 pm

    Ya what Lulu said about putting more Nutella
    Can I do that?

  49. #
    Lulu — June 16, 2018 at 12:22 pm

    Tessa,
    I LOVE your recipes! (they are so good)

    These brownies look sooooo good! (especially on your video on YouTube)
    Reading the reviews, people have mentioned that there is not much of a Nutella taste, I am a really big fan of Nutella, so can I add 3/4cup or 1 cup of Nutella instead of 1/2 cup?

    Thx sooo much, Tessa!!!

  50. #
    Judith — June 13, 2018 at 2:54 pm

    Hello! These looks delicious but I was asking myself if I could use some unsweetened cocoa instead of cjopped chocolate, and wich proportion I should change. I’m still a newbie of cooking, so any advice would be awesome, thank you 🙂

  51. #
    Anna — May 23, 2018 at 12:15 am

    Wow… these are like the best brownies ever! And all i was trying to find was a nutella recipe and this has changed my life forever! Can’t wait to start exploring with variations of it. Amazing!!!!

  52. #
    Lisa FD — May 20, 2018 at 2:11 pm

    I made these today, they were still wet at the 35 mins mark, so went for the whole 40 mins. I think that might have been a mistake, they were kinda dry and didn’t hold together well. I did use Dutch process cocoa, could that have been the problem? The flavor was still awesome! I also added 1 tsp of espresso powder, which I do with all chocolate recipes, so I doubt that impacted the texture. I may try again and go for 37 mins, and see what happens.

    • #
      Tessa — May 23, 2018 at 12:06 pm

      Hi Lisa! Yes, I would take them out of the oven even if they look a little wet. The residual heat will continue to cook and they’ll set as they cool. Also using Dutch process cocoa when it’s not called for can change the chemistry of a recipe. You can learn more about that here: https://handletheheat.com/natural-cocoa-vs-dutch-process-cocoa-powder/

  53. #
    Kendall — April 5, 2018 at 3:26 pm

    Tessa,

    This is my favorite every brownie recipe. I love how thick they turn out, and the texture is perfect!

    However, I recently moved from California to the mountains of Colorado, so I now live at 7,000ft altitude.
    Much to my dismay, it has had an effect on many of my favorite recipes, including this one. Now every time
    I bake them they fall flat in the middle, and the edges get overcooked and crumbly, while the center stays flat and undercooked. I’m sure the altitude is the culprit here, as these used to turn out perfectly for me. I’ve tried lowering the temp of my oven, but this yielded the same results. Any tips on how I can get around this issue?

    Thanks!!
    -Kendall

    • #
      Tessa — April 9, 2018 at 9:14 am

      Hi Kendall! Argh high altitude baking seems very frustrating. I’ve never baked at a HA so I’m not familiar with it! What kind of baking pan are you using?

  54. #
    Stuart — February 14, 2018 at 8:12 am

    received reviews of Oh My God from my wife’s colleagues. Best brownies I’ve ever made. Will try to ramp up the hazelnut flavour next time.

  55. #
    Mary — January 23, 2018 at 3:35 pm

    Hi Tessa!! I’ve made your ultimate brownie recipe endless times and was so excited to try this one out… what better way to demo Nutella brownies than for a crowd of 200+?! It was a HUGE hit at the event and I’m making them again now – I put them in the oven 5 minutes ago actually haha!!

    • #
      Tessa — January 23, 2018 at 4:20 pm

      Oh my goodness!! That’s so amazing!! Thanks for sharing this, Mary 🙂 🙂 🙂

  56. #
    Ann — December 20, 2017 at 5:54 pm

    Hi Tessa, l have tried this recipe ample of time and my family and friends loves it. But i thought of doubling the recipe. Should i double the time of whisking the eggs as well? Don’t want ended up with fluffy brownie as i love dense chewy brownie.

  57. #
    senda — December 13, 2017 at 9:41 pm

    Wow, very delicious. Thanks for the recipe. That good for new event 🙂

  58. #
    Sana — November 26, 2017 at 1:52 am

    I tried these brownies and they turn out exactly how shown in these pics. Just make sure to use good quality chocolates and these will be the best brownies youve ever made.

  59. #
    jayess99 — November 18, 2017 at 7:36 pm

    When I make a new recipe, I follow it by the letter because I fell that the creator has made changes and adjustments to get it right and I should honor those efforts. I did that with this recipe. I have made a lot of brownies in my life, I am not a trained chef/cook, but I have to say that this recipe needs work. Tessa says that the Nutella flavor is slightly muted. Actually, it disappeared completely. The amount of butter is overwhelming. A day later, just picking up a small chunk results in a hand wet with butter. I have never ever thrown brownies away before, there is always some redeeming factor, but these are coming close to the waste basket. I cant imagine that a strict interpretation of this recipe would turn out any different in someone else’s hands. Sorry, I love to cook and I love to eat, I do not criticize for the fun of it.

  60. #
    Kelli — November 16, 2017 at 7:24 pm

    NEVER in my wildest dreams did i ever think there would be a day a Chocolate Cure would come to pass. Love & probably eat too much of it. 1 small bite of these did the trick, believe i’ve been cured for life. Sounded great, awesome texture. Wish i hadn’t wasted my good nutella, liqueur or roasted hazelnuts. NO Nutella flavor or even a hint of it is detectable. They are over the top chocolate. Maybe ice cream would cut some of it. Love your other bar recipes, thank you for sharing those. Would never make these again however, sickeningly rich. Wanted to love ’em & be proud to share, least fav recipe.

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