Fudgy Nutella Brownies

 

• ½ cup/113 grams unsalted butter (1 stick), plus more for greasing the baking dish
• 4 ounces/113 grams bittersweet chocolate, chopped
• 1 cup/296 grams chocolate-hazelnut spread, like Nutella
• ⅔ cup/134 grams granulated sugar
• 2 large eggs
• ½ teaspoon espresso powder
• 1 teaspoon vanilla extract
• ¾ cup/96 grams all-purpose flour
• ½ teaspoon kosher salt

1. Heat oven to 350 degrees. Butter and line an 8x8-inch baking dish with parchment paper.
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.
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.
4. Turn the mixer to low and stream in the chocolate-butter mixture. Mix until well combined, then fold in the flour and salt.
5. 1. 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.
   2. 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.