Whoever first thought of putting Nutella into brownies deserves some sort of award. Because it’s genius. Chocolate and hazelnut is a winning combination anyway, put those flavors into a brownie and you’ve got yourself a blue ribbon winner. Add some hazelnuts and you may discover that you’ll never need another brownie recipe again.
Adapted from The Gourmet Cookbook
Makes 24 brownies
- 8 ounces (225 grams) bittersweet chocolate, chopped
- 3/4 cup (170 grams) unsalted butter, cubed
- 1 1/4 cup (250 grams) sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 3/4 teaspoon (3 grams) salt
- 1 cup (125 grams) all-purpose flour
- 1 cup (120 grams) hazelnuts, chopped
- Approximately 1/2 cup chocolate hazelnut spread, such as Nutella
- Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.
- Melt the chocolate and butter together in a heat proof bowl set over a saucepan of simmering water, stirring often. When chocolate is melted and smooth, remove from heat and let cool for a few minutes. Add the sugar and vanilla extract and combine with a wooden spoon. Add the eggs one at a time, mixing after each. Add the salt and flour and stir until combined. Fold in the hazelnuts.
- Pour the batter into the prepared baking dish and use a spatula to spread it evenly. Drop the chocolate hazelnut spread by the tablespoon onto the brownie batter, about 1 inch apart. Use a toothpick or knife to swirl the chocolate hazelnut spread into the brownie batter. Do not completely combine them, you want visible swirls of the spread in the batter.
- Bake for 25 to 30 minutes, or until the edges appear crispy but a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool to room temperature. For best results, chill completely before slicing and serving.
- Store the brownies in an airtight container at room temperature for several days, in the fridge for 1 week, or tightly wrapped in the freezer for a few months.