Salted Dark Chocolate Nutella Brownies
The key to these brownies is the solid layer of Nutella frozen into a disc; this creates a distinct, gooey center that doesn't just get lost in the batter. The brownie itself is super fudgy and gets a salty kick to balance the sweetness of the Nutella. Whipping the eggs until they're pale and foamy is what helps create that classic paper-thin, crackly top.
Ingredients
- 1 heaping cup Nutella
- 1 1/4 cups unsalted butter 2 1/2 sticks
- 2 1/2 cups powdered sugar
- 4 large eggs at room temperature
- 2 tsp vanilla extract
- 1 1/2 tsp instant espresso powder
- 3/4 cup all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 1/4 tsp kosher salt
- 4 oz dark chocolate 60-70% cacao, coarsely chopped
Instructions
- Line 8x8 pan with parchment. Warm Nutella, spread in pan, freeze until solid.
- Remove frozen Nutella, set aside. Re-line pan with fresh parchment. Preheat oven to 350°F.
- Microwave butter and powdered sugar in 30-second intervals until smooth, whisking between each.
- Beat eggs until pale and foamy, 3-5 minutes. Pour in hot butter mixture while mixing. Add vanilla and espresso powder.
- Whisk together flour, cocoa powder, and salt. Fold into wet ingredients. Stir in half the chopped chocolate.
- Pour half the batter in pan. Place frozen Nutella sheet on top. Cover with remaining batter.
- Sprinkle remaining chocolate on top. Bake 55-70 minutes until edges are set and center barely jiggles.
- Cool completely in pan for 1 hour before slicing.
Notes
For clean cuts, run knife under hot water and wipe between slices.
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