Chocolate Hazelnut Brownies
Photo: Thomas J. Story; Styling: Randy Mon
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.
smargr's Review
Great recipe. I use mini muffin tins which work out perfectly.
Angelawhocooks's Review
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
Excellent....rich, decadent and worth every calorie-laden bite!
High Altitude Adjustments?
Has anyone made these at high altitude? They look so good and I have some hazelnut spread I need to use up.
sparke's Review