rooting for the underdog

Nocciolata brownies. Sometimes it's good to see an upset.

As long as it's not my team being beaten by the little guy, I'm all for it. It's exciting and shakes things up. Nutella is clearly the top seed of the hazelnut-chocolate spread world, but there's another player you should consider: Nocciolata.

"Soft, fragrant, and with all the flavor of Italian hazelnuts, Nocciolata is almost a sin of gluttony." Doesn't that sound wonderful? It's the creamiest chocolate spread I've ever used and since it's made of an organically farmed hazelnut paste (16%!), sweetened with organic cane sugar, and free of palm oil, hydrogenated fat, and artificial flavors or colorings, I feel pretty darn good about eating it too!

It tastes very similar to Nutella, but they differ very much in their spreadability. Nocciolata is SO soft, there's absolutely no risk of ripping up your piece of bread as you slather it on. It also happens to be a dynamite ingredient in brownies.

These brownies are sturdy yet moist, and my husband (the biggest brownie aficionado I know) said they were "good...really good, actually", which is high praise from him. He didn't know what I did differently in making these, and when he said they were less chocolatey and more nutty, he was pretty spot on! There's no deceiving his finely-tuned brownie taste buds.

I also like the subtle ombre effect created by the swirls of Nocciolata. It's not blatant like a cream cheese swirl, but it's just as lovely! Nocciolata is a bit more costly than Nutella, but I do believe it's worth the extra expense and I urge you to try it!

Alotta Nocciolata Brownies
(printable recipe)

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

Directions:
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.