Nutella Brownies

How could brownies possibly be improved upon? Nutella, that's how.

Original recipe from Sally's Baking Addiction.

I had some left over Nutella after making chocolate cupcakes with Nutella buttercream (also from Sally's Baking Addiction) when I decided to whip these up. They are moist, chewy, dense, and ohhh soooo dangerously delicious.

Recipe

Ingredients

• 1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature

• 1/2 cup (100g) packed light brown sugar

• 2 large eggs, at room temperature

• 2 teaspoons vanilla extract

• 1 and 1/4 cups (370g) Nutella, divided

• 1/2 teaspoon salt

• 3/4 cup (94g) all-purpose flour

• optional: 3/4 cup (135g) semi-sweet chocolate chips and sea salt (I didn't use either and they still turned out fantastic)

Instructions

1. Preheat oven to 350°F (177°C).

2. Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. (If using a 9-inch pan, the bake time will be a few minutes less.) Set aside.

3. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for 1-2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. 

4. With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in 1 cup Nutella and salt. Mix until smooth and fluffy. Scrape down the sides and up the bottom of the bowl as needed.

5. With the mixer running on low speed, add the flour, mixing just until combined. Do not overmix.

6. If using chocolate chips, gently fold them in.Pour the batter into prepared baking pan.

7. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top. Using a knife, swirl the Nutella into the batter. Top with a sprinkle of sea salt.

8. Bake the brownies for 32-36 minutes. Keep your eye on them and test with a toothpick to determine doneness. If the toothpick comes out with only a couple moist crumbs, the brownies are done.

9. Allow the brownies to cool completely in the pan set on a wire rack. 

10. Once cool, lift the parchment out of the pan using the overhang on the sides and cut into squares.

11. You can top each with more sea salt if desired.