0.5cupchocolate hazelnut spreadJustin's, Nutella, or Noccialata
1cupsemi-sweet chocolate chipsI used Ghirardelli
.25cupchopped hazelnuts
Instructions
Preheat oven to 350°F oven. Line an 8 x 8 square baking pan with parchment paper or foil and spray with cooking spray.
In a small bowl, combine butter and unsweetened chocolate. Heat on HIGH in the microwave for 1 minute.* Stir until chocolate is melted
In a large bowl, beat chocolate mixture and sugar together with a hand mixer. Add the eggs and egg yolk, beating until incorporated.
Add flour, salt, and vanilla. Beat just until combined. Add the hazelnut spread and beat just until combined.
Stir in the chocolate chips.
Spread brownie batter in prepared pan and sprinkle the top of the brownies with chopped hazelnuts.
Bake for 30 to 40 minutes, until a toothpick inserted into the center comes out slightly sticky.
Cool brownies in the pan on a wire rack.
Slice and serve these fudgy brownies with a big glass of milk, or top warm brownies with a scoop of vanilla ice cream.
Notes
I have a 1000 watt microwave* and one minute was perfect. Add additional 15 seconds increments and stir between until chocolate is melted.
I used Justin’s to make these brownies lactose-free. Nutella and Nocciolata both contain dairy.
This recipe can easily be doubled and baked in a 9 x 13-inch baking pan for 30 to 40 minutes.
All ovens cook differently so baking time may vary. Check at the lowest time and adjust accordingly.
Allow the hazelnut brownies to cool completely in the baking pan, then transfer to an airtight container. Place a piece of parchment paper or plastic wrap between layers of brownies to prevent them from sticking together. Store at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Bring up to room temperature before serving.