Before I start to wax poetic about how amazing these brownies are, I must first give the disclaimer that I could probably eat Nutella off of a piece of cardboard and be happy. I love the stuff. So these are right up my alley, but I honestly think anyone else would say the same – they’re fudgy and rich and offset by that delicious hint of hazelnut. In other words, there’s a lot to love about them.
You know what else I love about these brownies? They’re cocoa powder based. I always appreciate a brownie that doesn’t involve melting down bars of chocolate. This one doesn’t, but there is a little bit of stove top work which is just melting the butter and stirring the sugar into it until it’s dissolved.
1 cup (2 sticks) butter
2 1/4 cups granulated sugar
1/2 cup nutella
4 large eggs
1 1/4 cups cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
Preheat oven to 350°F and grease a 9×13-inch baking dish with butter.
In a small saucepan over low heat, melt butter completely. Add sugar and continue cooking 1-2 minutes, stirring constantly, but do not allow to boil.
Remove from heat and stir in Nutella until smooth. Pour mixture into a large bowl.
Add cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla and beat with an electric mixer until well combined.
Add flour and beat until just combined.
Spread into prepared pan and bake until a toothpick inserted into the center comes out mostly clean, 30-35 minutes.
The edges will be set and the center will be a little moist. Let cool on wire rack before slicing and serving.