We all love brownies, and it seems the more ooey and gooey they are, the better we like them. These brownies definitely fit the bill of being ooey and gooey and they are most definitely delicious. These are eat with a fork or spoon brownies. Counting calories is completely obsolete so don’t even bother. All I can say is I am glad I am having salad for dinner tonight. I think I blew my calorie count for the day, or maybe even possibly the week, with my first bite. Oh well. Life is short. Eat the brownies, walk on the wild side.
I cannot take credit for creating these decadent treats, but I would most definitely like to meet Ms. Candace Braun Davison, the creator of these treats and thank her. I found the recipe on delish.
Before baking, I layered the brownies, starting with the brownie mix, then the hazelnut spread, and topped them off with more brownie mix.
The finished, melt-in-your-mouth brownie. They are both Heaven sent and decadent at the same time.
Hazelnut Brownies
1 cup butter (2 sticks)
2 cups sugar
1/2 tsp salt
1 cup flour
1 cup cocoa powder
4 large eggs
1 13 oz jar of hazelnut spread or Nutella
Ferrero Rocher candies, crumbled
Preheat oven to 350*F.
In a medium saucepan, melt the butter and the sugar. Remove from the heat and add the flour, salt, cocoa powder and mix together. Then whisk in the eggs.
Spray your baking pan with cooking spray. I used a 9×13 pan, but if you want them even more decadent, use a smaller pan. That will make them thicker. Spoon 1/2 the brownie mix into the pan, then add your hazelnut spread with a spoon and gently spread over the chocolate mixture. Gently spoon the rest of the chocolate mixture over the hazelnut layer and bake for about 25-30 minutes. You do not want to over bake the brownies. The desired result is to have them soft and ooey-gooey.
Let them cool for at least 20 or so minutes before adding another layer of hazelnut spread. Crumble some Ferrero Rocher candies on top, and be prepared for a few bites of pure bliss.
A Jeanne in the Kitchen 