Description
These moist, fudgy brownies started out as an impromptu experiment when I realized too late I was out of baking chocolate. Now it’s one of my favorite brownie recipes! The Nutella® and Frangelico® give them a distinctly nutty flavor without interrupting the smooth texture. I love these brownies with cold milk or hot coffee.
Ingredients
- ½ cup butter
- ¼ cup hazelnut liqueur (such as Frangelico®)
- ¼ cup chocolate-hazelnut spread (such as Nutella®), or more to taste
- 1 cup all-purpose flour, sifted
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ⅔ cup white sugar
- ⅓ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper.
- Melt butter
- hazelnut liqueur
- and chocolate-hazelnut spread together in a small saucepan over medium heat
- stirring occasionally
- until starting to bubble
- about 5 minutes. Remove saucepan from heat and cool slightly.
- Whisk flour
- cocoa powder
- and salt together in a bowl.
- Beat white sugar
- brown sugar
- eggs
- and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips
- if using. Pour batter into the prepared pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan
- 20 to 25 minutes. Cool brownies in pan for at least 2 hours before cutting.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 2 hrs 40 mins
Servings: 16