Nutella®-Stuffed Brownies

Name: Nutella®-Stuffed Brownies
Ingredients: 2 (13 ounce) jars chocolate-hazelnut spread (such as Nutella(R)); cooking spray; 1 1/2 cups unsalted butter; 1 cup dark chocolate chips (such as Ghirardelli(R) 60% Cacao); 1/4 cup white sugar; 4 eggs; 1 tablespoon heavy whipping cream; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 pinch salt; 1 cup all-purpose flour

11 ingredients

5 steps

Ingredients

2 (13 ounce) jars chocolate-hazelnut spread (such as Nutella(R))
cooking spray
1 1/2 cups unsalted butter
1 cup dark chocolate chips (such as Ghirardelli(R) 60% Cacao)
1/4 cup white sugar
4 eggs
1 tablespoon heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1 pinch salt
1 cup all-purpose flour

Directions

1

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

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch-square baking pan with cooking spray.
3

Combine butter and chocolate chips in a saucepan over medium heat. Cook and stir until mixture is completely melted, 3 to 5 minutes.
4

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

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.