9.25.15 Chocolate Hazelnut Brownies
Yikes - it’s nearly October already. How did that happen? I must admit, I’ve been trying to fit in so much in these last few months before baby boy Woolworth makes his appearance, I’ve hardly had time to think. Really, though, I can think of worse problems. Between a lovely, long Labor Day weekend (thankfully labor free), a fantastic ladies weekend in Charleston SC, and throwing Forrest one spectacularly over-the-top 30th birthday bash (yes, a backyard pig roast was involved), cooking has fallen a bit by the wayside. Not to worry though. With all of these activities behind us, and many more relaxing weekends ahead, I’m looking forward to spending much more quality time with my kitchen.
And thank goodness too, because it would be a near tragedy not to share these with brownies with you. Who doesn’t love a good brownie? Whether eaten warm with a cold glass of milk on the side, or topped with a generous scoop of ice cream, a good brownie is always delicious. Especially, as I recently found out, if you add Nutella.
Of course, if you’re going to add Nutella, you may as well really embrace the whole hazelnut thing and add some toasted hazelnuts into the batter as well. I mean, it’d be silly not to.
Chocolate Hazelnut Brownies
makes about 9 brownies
- ¾ c flour
- 2 tablespoon cocoa powder
- ½ teaspoon salt
- 5 oz dark chocolate, roughly chopped
- ⅔ cup Nutella
- 4 Tbsp butter, cut into pieces
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup toasted, chopped hazelnuts (Note: to toast hazelnuts, spread in a single layer on a baking sheet and bake at 350 until golden brown and fragrant, about 12 minutes).
1. Preheat the oven to 350 degrees F and grease a 9 x 9 baking pan.
2. In a medium bowl, whisk the flour, cocoa powder, and salt.
3. In a larger, microwave-safe bowl, combine the chocolate, Nutella and butter. Heat in the microwave for 30 second intervals, stirring after each interval, until the chocolate, Nutella, and butter are completely melted and smooth. Add the sugars, whisking until fully incorporated, then add the eggs and vanilla.
4. Fold in the flour mixture until just combined, followed by the hazelnuts.
5. Spread the batter evenly into the prepared pan and bake until cooked through, about 30 minutes. Let the brownies cool, then cut them into squares and serve.
