Stuffed Nutella Brownies Food

STUFFED NUTELLA BROWNIES

Steps:

• Preheat oven to 350 degrees F. and line an 8 x 8 inch baking dish with parchment paper.
• Place flour, cocoa powder and salt in a large mixing bowl, stir to combine. Place hot melted butter, oil, and sugars into a medium mixing bowl. Whisk until well combined, a good minute. Stir in eggs and vanilla, whisking another 2 minutes. Slowly stir wet ingredients into the dry ingredient bowl, gently stirring just until batter forms. Fold in chocolate chips and transfer half of the batter to baking dish. Spread evenly and top with cookie scoop fulls of Nutella evenly over top. Take an offset spatula and spread evenly. Top with remaining brownie batter, spreading evenly. Bake for 28-30 minutes, until baked through. Remove from oven and let cool for at least 1 hour before cutting into squares. Serve room temperature or warmed with a scoop of ice cream.

NUTELLA-STUFFED BROWNIES

Steps:

• Preheat oven to 350°.
• In a medium-sized saucepan over medium heat, melt butter. Add sugar, stirring until combined. Remove from heat and add salt, flour, and cocoa powder, stirring to combine. Whisk in eggs, stirring just until the mixture is combined into a batter. Set aside.
• Spray an 8"-x-8" pan with cooking spray. Pour half of the batter into the pan. Spoon or lightly drizzle most of the Nutella on top of the batter, forming an even layer over the brownie batter. Use a spoon or silicone spatula to cover the Nutella with the remaining brownie batter. (If you pour the batter straight on top of the Nutella, it will sink into the Nutella and combine into one marbled-yet delicious-mess.)
• Bake until the top layer of brownies has browned and set, 28 to 30 minutes. It shouldn't jiggle when you remove it from the oven. (The toothpick test doesn't work here, since the toothpick will hit the Nutella layer, making the brownies seem uncooked.)
• Let cool for 15 to 20 minutes, then top with a drizzle of Nutella and crumbled Ferrero Rocher chocolates. Cut into squares and serve.

NUTELLA®-STUFFED BROWNIES

Steps:

• Line a baking sheet with parchment paper. Place tablespoon-sized mounds of chocolate-hazelnut spread on the parchment paper. Freeze completely, 2 to 3 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch-square baking pan with cooking spray.
• Combine butter and chocolate chips in a saucepan over medium heat. Cook and stir until mixture is completely melted, 3 to 5 minutes.
• Pour chocolate mixture into a bowl and let cool for 5 minutes. Add sugar; mix until dissolved. Add eggs 1 at a time, mixing fully after each addition. Add cream, vanilla extract, baking powder, and salt; mix well. Add flour by spoonfuls, mixing fully after each addition. Pour half the batter into the prepared baking pan. Arrange frozen chocolate-hazelnut mounds on top; cover with remaining batter.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Slide a spatula around edges to release sides and let pan cool fully on a rack or countertop, at least 30 minutes. Cover with plastic wrap and refrigerate until set, about 2 hours. Cut into squares.

BEST NUTELLA BROWNIES

Steps:

• Put rack in center of the oven. Preheat oven at 325°F Put parchment paper in the bottom of a 9 inch square pan (but taking care to let exceed a strip of parchment paper on each side (2 sides) and butter the two other sides). Sorry for this sentence, I had so much trouble translating it LOL.
• In a bowl, mix flour and salt. Set aside.
• In another bowl, with an electric mixer, beat eggs, nutella, brown sugar and vanilla until the mixture is creamy and homogeneous, about 2 minutes. At low speed, add dry ingredients alternating with melted butter.
• Spread in the pan. Cook 35 to 40 minutes or until a toothpick inserted in the center of cake comes out with lumps and not completely clean.
• Let cool in the pan about 2 hours. Remove from pan and cut in squares.