Let me introduce you to one of the chewiest, fudgiest, softest, most moist and decadent brownies I have ever made. And the best part is everything is stirred together in one bowl, or the bowl of your stand mixer. You might already be dreaming about plopping a scoop of ice cream on top, I don't blame you. But I insist you eat the first one, sans topping. Then start slow. Like with pink salt. Trust.
"If you can't find Dutch-processed cocoa powder, use regular unsweetened, but add an additional tablespoon into the batter."
Notes: Butter is unsalted. Cocoa powder is Dutch-processed.
NUTELLA BROWNIES
Ingredients: 1 stick butter-melted, 3/4 cup sugar, 2 eggs at room temperature, 1 tsp. vanilla, 1 tbsp. strong coffee, 1/2 cup unsweetened cocoa powder, 1/2 cup + 2 tbsp. all-purpose flour, pinch of salt, 1/2 cup semi-sweet chocolate- chopped finely, 6-8 tsp. Nutella.
Makes about 9 good-sized brownies.
1. Preheat oven to 350*. Line an 8x8 baking dish with parchment paper in one direction then spritz with cooking spray.
2. In a large bowl or the bowl of your stand mixer, whisk the melted butter and sugar together, then add the eggs, vanilla and coffee. Beat until very creamy.
3. Holding a sieve over your bowl, sift in flour, cocoa powder, and salt. Stir gently only until just combined. (If you mix to much, you'll develop the gluten and have cake-y brownies instead of fudgy ones.) Fold in chopped chocolate.
4. Pour batter into baking dish. Drop tablespoons of Nutella over the top, then swirl in with a knife. Drop the baking dish on the counter a few times to release air bubbles.
5. Bake for 25 minutes, until sides are firm and pulling away, but center is not completely done. It will finish cooking as it cools, and likely will sink a tad. That's OK for these moist babies. Sprinkle with sea salt or pink salt if you like.
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