Name: Nutella-Stuffed Brownies
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: Chocolate-hazelnut spread (such as Nutella®) - 2 (13 ounce) jars; Cooking spray - 2 (13 ounce) jars; Unsalted butter - 1 ½ cups; Dark chocolate chips (such as Ghirardelli® 60% Cacao) - 1 cup; White sugar - ¼ cup; Eggs - 4; Heavy whipping cream - 1 tablespoon; Vanilla extract - 1 teaspoon; Baking powder - 1 teaspoon; Salt - 1 pinch; All-purpose flour - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Nutella-Stuffed Brownies

1. Chocolate-hazelnut spread (such as Nutella®) - 2 (13 ounce) jars

2. Cooking spray - 2 (13 ounce) jars

3. Unsalted butter - 1 ½ cups

4. Dark chocolate chips (such as Ghirardelli® 60% Cacao) - 1 cup

5. White sugar - ¼ cup

6. Eggs - 4

7. Heavy whipping cream - 1 tablespoon

8. Vanilla extract - 1 teaspoon

9. Baking powder - 1 teaspoon

10. Salt - 1 pinch

11. All-purpose flour - 1 cup

How to cook deliciously - Nutella-Stuffed Brownies

1. Stage

Line a baking sheet with parchment paper. Place tablespoon-sized mounds of chocolate-hazelnut spread on the parchment paper. Freeze completely, 2 to 3 hours.

2. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch-square baking pan with cooking spray.

3. Stage

Combine butter and chocolate chips in a saucepan over medium heat. Cook and stir until mixture is completely melted, 3 to 5 minutes.

4. Stage

Pour chocolate mixture into a bowl and let cool for 5 minutes. Add sugar; mix until dissolved. Add eggs 1 at a time, mixing fully after each addition. Add cream, vanilla extract, baking powder, and salt; mix well. Add flour by spoonfuls, mixing fully after each addition. Pour half the batter into the prepared baking pan. Arrange frozen chocolate-hazelnut mounds on top; cover with remaining batter.

5. Stage

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Slide a spatula around edges to release sides and let pan cool fully on a rack or countertop, at least 30 minutes. Cover with plastic wrap and refrigerate until set, about 2 hours. Cut into squares.