I adore Nutella. It just make the world a better place. I’m pretty sure it is good on anything, but in an already heavenly chocolate brownie, AMAZING!
To be honest, I really wasn’t sure what I was doing when I started this recipe. I was just playing around and hoping for a good outcome. I added in hazelnut extract and Nutella to a pretty basic recipe. I also baked them in a round 9 inch cake pan. I was going for brownie wedges, but after tasting them I decided brownie mini squares would be more appropriate. They are REALLY rich, in a good way of course!
Our friends came over and devoured the brownies. They were gone in seconds. I guess the little squares kept people coming back for more. So cut them however you wish, either way these brownies are out of this world!
⅓ cup bittersweet chocolate, (2 ounces) coarsely chopped
½ cup unsweetened cocoa powder, sifted
¼ tsp baking powder
¼ tsp table salt
⅓ cup canola oil
2 large eggs
½ tsp hazelnut extract
¼-⅓ cup of Nutella
Position an oven rack on the middle rung. Heat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake or pie pan.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt. Add in the chocolate chunks. Whisk until blended.
In a separate bowl, mix together the oil, eggs, and extract with a fork until just blended.
Pour the liquid over the flour mixture and mix with a rubber spatula until just blended. The batter will be kind of dry, don’t worry. Add in the nutella and stir until combined.
Scrape the mixture in to the pan and spread evenly. You might have to press the mixture in to the sides if you are having trouble spreading with a spatula.
Bake for 25 minutes or until a toothpick or cake tester inserted in to the center comes out with only a few gooey pieces clinging to it. Transfer the baking dish to a cooling rack and let cool. Cut into wedges, squares, or just eat from the pan:)