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

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.