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.
About 1/2 cup butter
1 ounce unsweetened chocolate, finely chopped
1 cup sugar
1/4 cup unsweetened cocoa powder
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
3/4 cup flour
1/2 cup chocolate hazelnut spread (Nutella)
How to Make It
Preheat oven to 350°. Generously butter 8 muffin cups.
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.
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.
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.
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.