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fudgy nutella brownies

4.0

(450)

cooking.nytimes.com
Your Recipes

Total: 45 minutes

Servings: 4.5

Cost: $7.35 /serving

Ingredients

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Instructions

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Step 1

Heat oven to 350 degrees. Butter and line an 8x8-inch baking dish with parchment paper.

Step 2

Combine the chopped chocolate and butter in a heat-safe bowl set over a pan of simmering water. Stir the mixture occasionally until melted. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, combine 3/4 cup/222 grams chocolate-hazelnut spread, sugar and eggs. Mix on medium-high for 5 minutes, scraping down the bowl a couple of times. Add espresso powder and vanilla and mix briefly to combine.

Step 4

Turn the mixer to low and stream in the chocolate-butter mixture. Mix until well combined, then fold in the flour and salt.

Step 5

Pour the mixture into the prepared pan, spread evenly with a knife or offset spatula and spoon several dollops of the remaining 1/4 cup/74 grams chocolate-hazelnut spread evenly over the top. Use a toothpick or skewer to swirl the spread and brownie batter a few times, leaving big streaks of the spread on the surface.

Step 6

Bake the brownies for 25 to 30 minutes, or until just set in the middle. A toothpick inserted into the center should pull out some moist crumbs.

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