Makes 9
Ingredients:
- 1/4 cup unsalted butter, softened to room temperature
- 1/2 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 and 1/4 cups chocolate hazelnut spread (I used Nocciolata), divided use
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
Preheat oven to 350 degrees F. Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Spray with nonstick spray and set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.
Add the brown sugar and beat on high speed for another minute, until creamed.
Add the eggs and vanilla extract and beat on medium-high speed until combined.
Beat in 1 cup Nocciolata and mix until smooth and fluffy.
Add the flour and salt, mixing just until combined.
Pour the batter into prepared baking pan.
Drop teaspoonfuls of the remaining 1/4 cup Nocciolata on top and using a knife, swirl it into the batter.
Bake the brownies for 30-35 minutes. If the toothpick comes out with only a couple moist crumbs, the brownies are done.
Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift the foil out of the pan using the overhang on the sides and cut into squares.
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