Name: Chocolate-Hazelnut Brownies (The Best)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 serving(s)
Ingredients: ½ cup (75 g) unbleached all-purpose flour; ¼ tsp salt; 2 eggs; 1 cup (250 ml) Nutella or other chocolate–hazelnut spread; ½ cup (105 g) brown sugar; 1 tsp (5 ml) vanilla extract; ½ cup (115 g) melted unsalted butter, cooled

Ingredients

- ½ cup (75 g) unbleached all-purpose flour
- ¼ tsp salt
- 2 eggs
- 1 cup (250 ml) Nutella or other chocolate–hazelnut spread
- ½ cup (105 g) brown sugar
- 1 tsp (5 ml) vanilla extract
- ½ cup (115 g) melted unsalted butter, cooled

Preparation

- With the rack in the middle position, preheat the oven to 325°F (165°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour and salt.
- In another bowl, beat the eggs, hazelnut spread, brown sugar and vanilla extract with an electric mixer until smooth, about 2 minutes. With the mixer on low speed, add the flour mixture alternately with the melted butter. Spread the batter out in the prepared pan.
- Bake for 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out with a few crumbs attached and not completely clean. Let cool completely in the pan, about 2 hours, before unmoulding.
- On a work surface, cut the brownies into 16 pieces. The brownies will keep for 5 days in an airtight container at room temperature.

Chocolate-Hazelnut Brownies (The Best)

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Ingredients

Preparation

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