extra crinkly nutella fudge brownies
Gooey, wrinkly, and just plain divine, these fudgy brownies traverse all seasons and are a tried and true crowd pleaser.
Ingredients
- 10 tbsl butter
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup sugar
- 1/4 cup brown sugar
- 1 tbsp instant espresso (optional)
- 2 tsp vanilla extract
- 3 eggs, at room temperature
- 3/4 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1/2 cup Nutella, or any chocolate hazelnut spread
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch square cake pan with parchment so some overhangs the side.
- In a microwave-safe bowl, heat the butter and 1 cup of chocolate chips in 30 second increments, stirring in between each, until melted. Whisk in the sugar, brown sugar, instant espresso (if using), and vanilla extract until combined.
- In a separate bowl, whisk the eggs vigorously for 2-3 minutes until very frothy and bubbly. Gently stream in the butter mixture until just combined.
- Add the flour, cocoa powder, and salt. Stir until just combined. Fold in the remaining 1/2 cup of chocolate chips.
- Pour half of the batter into the prepared cake pan and spread to the edges. Dollop the Nutella across the batter, then pour over the remaining brownie batter and spread to the edges. It's okay if some of the Nutella pokes through the surface.
- Bake at 350 for 35-40 minutes until the center is just set and an inserted toothpick emerges with just a few moist crumbs.
- Place the pan on a wire rack and cool for at least 30 minutes, then slice and enjoy!
Notes
*For quicker cooling: Cool the brownies for 5 minutes after taking out of the oven, then transfer the pan to the fridge for 20 minutes. Remove from the pan and serve as normal.
*For more brownies: Use a 9 x 13 inch baking pan and decrease bake time to 30-35 minutes.