NUTELLA BROWNIES
- Lenie smit
- Apr 27, 2016
- 1 min read
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.
INGREDIENTS:
1 cup (6 ounces) semisweet chocolate chips 1 1/2 sticks (6 ounces) (185g) unsalted butter, cut into pieces 4 ounces (125g) unsweetened chocolate, chopped 1 1/4 cups granulated sugar 1/2 cup Nutella 3 large eggs plus 1 egg yolk 1 teaspoon vanilla extract 3/4 cup (3.4 ounces) all-purpose flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon fine sea salt
DIRECTIONS:
Preheat the oven to 350°F/180C. Line an 8x8-inch baking pan with foil and spray with nonstick cooking spray.
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.
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.
Pour the batter into the prepared baking pan. Bake until a 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.
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