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Nutella Brownies

Take a deep dive into chocolate. Not only do these have chocolate but they also have Nutella. Why is it with just the mention of Nutella, your mouth automatically waters. As much as I hate to admit, it really isn't the highest quality of chocolate, but there is something about it.

Nutella Brownies (Adapted from Handle the Heat)

1 c semisweet chocolate chips
4 oz bittersweet chocolate, chopped
12 T butter, cut into pieces
1 c Nutella
1 1/4 c sugar
3 eggs
1 t vanilla
1 t Frangelica
3/4 c flour
1/4 c cocoa powder
1/2 t salt

Line a 8x8 pan with foil. Set aside. In a large bowl, combine chocolate chips, bittersweet chocolate, and butter. Microwave in 15 second bursts until melted. Stirring until mixture is smooth. Stir in Nutella and set aside to slightly cool.

In a large bowl beat eggs and sugar until light and thick (about 3 minutes). Beat in vanilla and Frangelica. Stir in chocolate mixture. Gently fold in flour, cocoa, and salt. Pour into pan and bake at 350 for about 35-40 minutes until toothpick inserted comes out with moist crumbs. Do not overbake. Cool and cut into 16 pieces.

The original recipe added an egg yolk. You know my feelings on having those pesky egg whites left over.  I left out the yolk and these were moist, risen, and rich enough without the additional yolk.  Do not think about making these without the Frangelica (or other hazelnut liqueur). The Nutella flavor gets a little lost but the Frangelica revives it.


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