For sure there’s nothing better than chocolate and espresso… unless it’s chocolate and hazelnut. We’re talking flavor triple-threat to send us straight to decadent-fudgey-brownie heaven.
I’ve been sneaking “just half a brownie” bites all day long. Somehow – totally unrelated, for sure – the pan is already mostly empty.
People can be very particular about their brownies. Me, I want a brownie so rich and dense that it could be fudge. (If I wanted cakey, I’d bake a chocolate cake, thanks.) Between the nutella and cocoa powder and dark chocolate chips, this recipe would be fudge if it weren’t for a little flour and baking powder.
But here’s the real question: edges or center?
The right answer is center. Aaaaall the way fudgey center. But if you’re wrong, there’s all-edges brownie pans to help make everything perfect.
Instant espresso powder is one of those essential inessentials in your baking arsenal. Even in small amounts, it amplifies the flavor of chocolate in pretty much everything baked. We’re dumping a full tablespoon in because that’s just how we roll.
Cold milk is a necessity, napkins are optional.
Nutella Espresso Brownies
- 1 cup butter
- 1 cup brown sugar
- 1 cup sugar
- 3/4 cup nutella
- 4 eggs
- 1 T. vanilla extract
- 1 T. instant espresso
- 1 t. baking powder
- 1 t. salt
- 1 cup cocoa powder
- 1½ cups flour
- 10 oz. dark chocolate chips
- Preheat oven to 350°.
- Melt butter in a medium pan over low heat. Add sugars and stir constantly until sugar is completely dissolved. Remove from heat and stir in nutella.
- Pour the nutella mixture into a large bowl and add eggs, vanilla, espresso, baking powder, and salt. Beat until smooth, then slowly add cocoa powder and flour until just combined. Fold in chocolate chips.
- Pour into a greased 9x13 pan and bake at 350° for 30-35 minutes, until a knife stuck in the middle comes out clean.
- Let brownies cool completely on a rack before cutting.
Ignorance can be bliss… nutrition info listed below at your own risk.