Alas, my search continued. But then, then I found these. These glorious, wonderful, amazing squares of rich, fudgy goodness and the incessant lust for chocolate was finally quashed!
I have Sugar Plum to thank for this; her spectacular Cinnamon Hazelnut Brownie recipe combines two of my very favorite chocolatey things: brownies and Nutella. Need I say more? No, probably not, but I will.
These brownies are chewy and dense with a slight spice from the cinnamon and a whole lotta crunch from the hazelnuts. They’re pretty close to the best brownies around, in my humble opinion (and I have made some pretty magnificent brownies like these Mascarpone Brownies with a Chocolate Honey Sauce or these Cheesecake Brownies). I implore you, run to your kitchen and bake these immediately!
Yield: 16 amazing brownies
- 1 cup all-purpose flour
- 3 tbsp Dutch-processed unsweetened cocoa powder
- 1 and 1/4 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup (1 stick) unsalted butter
- 4 ounces semisweet chocolate chips, plus more for sprinkling on top
- 1 cup granulated sugar
- 1/3 cup Nutella (I actually used a different brand, Loacker, because that was what was at my grocery store, but the taste is the same)
- 2 large eggs
- 1 tsp vanilla paste (or extract)
- 1/4 cup finely chopped hazelnuts
- Preheat oven to 375 degrees. Grease an 8x8 inch square baking dish and line with parchment paper; grease paper. Set aside.
- In a medium-sized bowl, combine the flour, cocoa powder, cinnamon, baking powder, and salt. Set aside.
- In a small sauce pan, melt the butter over medium heat. Remove from heat and stir in the chocolate until melted.
- In the bowl of an electric mixer fitted with a paddle attachment, beat together the melted chocolate and sugar for a few minutes. Add in the Nutella, eggs, and vanilla and beat for a couple more minutes until fully combined. Reduce the mixer speed to low and add in the flour mixture. Beat until just combined.
- Scrape the batter into the prepared baking dish. Sprinkle the hazelnuts and chocolate chips over the top (I used a heavy hand when "sprinkling").
- Bake for about 30 minutes, or until the edges are puffed and the center is set (mine baked 33 minutes). Don't overbake or they won't have that wonderful fudgy texture; it's honestly better to underbake them by a bit than overbake them!
- Cool completely before slicing. It's easiest to refrigerate them before slicing and removing from the baking dish- plus they taste awesome nice and cold!
recipe slightly adapted from here