Photo: Thomas J. Story; Styling: Randy Mon
Total Time
1 Hour 5 Mins
Makes 8 oversize brownies

Chewy, and big enough to share–though you may want every bite. For the richest flavor, use dark chocolate and cocoa such as Scharffen Berger.

How to Make It

Step 1

Preheat oven to 350°. Generously butter 8 muffin cups.

Step 2

Microwave 1/2 cup butter in a heatproof bowl to melt. Add chocolate, stirring until melted, then add sugar and cocoa and stir to blend. Whisk in eggs, vanilla, and salt. Add flour and stir until smooth. Spoon batter evenly into muffin cups.

Step 3

Using a small spoon, make a depression in each portion of batter 1 in. wide and 1/2 in. deep. Spoon 1 tbsp. chocolate hazelnut spread into each.

Step 4

Bake until a toothpick inserted into brownie part comes out with just a few moist crumbs, 20 to 24 minutes. Let cool on a rack about 10 minutes. Using a small metal spatula, loosen brownies from pans, move to rack, and cool completely.

Step 5

Make ahead: Up to 1 day.

Step 6

Note: Nutritional analysis is per brownie.

Ratings & Reviews

sparke's Review

June 16, 2010
Delicious! I used Hershey's brand chocolate/cocoa because that's what I had, but I'd definitely try them again with higher quality stuff. As soon as I pulled these from the oven, I set them in a cake pan and we hit the road for the weekend. They were still great three days later.

smargr's Review

August 02, 2012
Great recipe. I use mini muffin tins which work out perfectly.

Angelawhocooks's Review

June 20, 2010
So delicious, have made them several times. Recently my 12 year cousin made them start to finish as I looked on. He was justifiably proud of his results.

KKsMomma's Review

March 08, 2012, decadent and worth every calorie-laden bite!

High Altitude Adjustments?

May 11, 2017
Has anyone made these at high altitude? They look so good and I have some hazelnut spread I need to use up.