“For the richest flavor, use dark chocolate and cocoa such as Scharffen Berger. Clipped from the May, 2010 issue of Sunset magazine.”
READY IN:
35mins
SERVES:
8
YIELD:
8 oversize brownies
UNITS:
US

Ingredients Nutrition

  • 12 cup butter
  • 1 ounce unsweetened chocolate, finely chopped
  • 1 cup sugar
  • 14 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla
  • 12 teaspoon salt
  • 34 cup flour
  • 12 cup chocolate hazelnut spread (Nutella)

Directions

  1. Preheat oven to 350 degrees F. Generously butter 8 muffin cups.
  2. Microwave 1/2 cup butter in a heatproof bowl to melt. Add chocolate, stirring until melted, then add sugar and cocoa and stir to blend. Whisk in eggs, vanilla and salt. Add flour and stir until smooth. Spoon batter evenly into muffin cups.
  3. Using a small spoon, make a depression in each portion of batter one inch wide and 1/2-inch deep. Spoon a tablespoon Nutella into each.
  4. Bake until a toothpick inserted into brownie part comes out with just a few moist crumbs, 20 to 24 minutes. let cool on a rack about 10 minutes. Using a small metal spatula, loosen brownies from pans, move to rack and cool completely.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: