Fudgy Chocolate Hazelnut Brownies
Dense, fudgy brownies made with butter, dark chocolate, and chocolate hazelnut spread, ready in about an hour including cooling.
Equipment
- 9 inch square baking pan
- Parchment paper
- Large saucepan
- Spatula
- Fine mesh sieve
Ingredients
Main Ingredients
- 14 tbsp unsalted butter 1 3/4 sticks, cut into pieces
- 14 oz chocolate hazelnut spread about 1 1/3 cups
- 7 oz dark chocolate chips semi sweet also works, about 1 1/4 cups
- 1 cup brown sugar loosely packed
- 3 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup all purpose flour plus 1 tbsp, spooned and leveled
- ¼ cup unsweetened cocoa powder sifted
- 1 pinch salt
Instructions
Cooking
- Prepare the pan. Heat the oven to 350 degrees F and line a 9 inch square pan with parchment paper, leaving an overhang for lifting.
- Melt the base. Melt the butter and chocolate chips in a large pot over low heat for 3 to 4 minutes, stirring until glossy, then remove from the heat.
- Add the spread and sugar. Stir in the chocolate hazelnut spread until smooth, then mix in the brown sugar. Cool for 5 minutes.
- Add eggs and vanilla. Beat in the eggs one at a time, then the vanilla, until the batter is shiny and smooth.
- Fold in the dry mix. Sift the flour, cocoa, and salt over the pot and fold until no streaks remain.
- Bake and cool. Scrape the batter into the pan and bake 25 to 30 minutes, until a toothpick shows a few moist crumbs. Cool completely in the pan, about 30 minutes, then cut into 12 squares.
Notes
Substitutions: Semi sweet chips can replace the dark chocolate.
Tips: Do not taste the batter because it contains raw eggs. Chill the cooled pan for one hour for cleaner slices.
Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.