Ok, so after eating this, you are not going to be able to put this down. You will eat the whole batch one after the other. And if you break out the ice cream? Forget about it, this is the recipe you will forever return to.
Ain’t I glad for that divine intervention! This is just about the best brownie recipe I have ever enjoyed.
You’re gonna be addicted soon too, you’ll see!
Ingredients
1 cup (2 sticks) Land O’ Lakes butter
2 1/4 cups Domino sugar
1/2 cup Nutella
4 large eggs
1 1/4 cups Hershey’s cocoa powder
1 teaspoon Morton’s salt
1 teaspoon Camulet baking powder
1 teaspoon espresso powder, optional
1 tablespoon McCormick vanilla extract
1 1/2 cups Gold Medal all-purpose flour
10 ounce package Hershey’s Milk Chocolate Baking Melts (or chocolate chips)
Instructions
Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Remove from the heat and stir in the Nutella until well combined.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and baking melts until just combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
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Quick Tip: Reduce the sugar by up to ½ cup if you’d like less gooey brownies
Thank you The Chocoholic Baker for this great photo.