I bake a lot. And I end up freezing a lot of my baked goods to preserve them and dig into at a later time. But these suckers never even think about going into the freezer at my house. They get utterly devoured in a matter of days. I think I’m requested to make these at least every 2 weeks. Make them, and you’ll know what I mean.
9 Big brownies SERVES
Ingredients
- 5 tablespoons unsalted butter softened
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups Nutella divided
- 1/2 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 1 teaspoon instant espresso powder
- 1/2 cup butterscotch chips
- Flaky sea salt for finishing
Method
- Preheat oven to 350°F.
- In a large mixing bowl, beat butter and brown sugar until light and fluffy.
- Add eggs, vanilla extract, and 1 cup Nutella. Mix until smooth.
- Add kosher salt, flour, and espresso powder. Mix until just combined.
- Fold in butterscotch chips gently by hand.
- Grease an 8-inch or 9-inch square baking dish.
- Line baking dish with parchment paper, leaving overhang on the sides.
- Spread batter evenly into the prepared baking dish.
- Spoon remaining 1/4 cup Nutella over the batter and swirl with a knife.
- Sprinkle top with flaky sea salt.
- Bake for 32 to 36 minutes or until edges are set.
- Cool completely in the pan before removing and slicing.
- Do not overmix the batter to keep brownie soft and chewy.
- Espresso powder enhances the Nutella flavor without tasting like coffee.
- Use parchment paper for easy brownie removal.
- Store brownies in an airtight container for up to 4 days.
Ingredients
- 5 tablespoons unsalted butter softened
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups Nutella divided
- 1/2 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 1 teaspoon instant espresso powder
- 1/2 cup butterscotch chips
- Flaky sea salt for finishing
Method
- Preheat oven to 350°F.
- In a large mixing bowl, beat butter and brown sugar until light and fluffy.
- Add eggs, vanilla extract, and 1 cup Nutella. Mix until smooth.
- Add kosher salt, flour, and espresso powder. Mix until just combined.
- Fold in butterscotch chips gently by hand.
- Grease an 8-inch or 9-inch square baking dish.
- Line baking dish with parchment paper, leaving overhang on the sides.
- Spread batter evenly into the prepared baking dish.
- Spoon remaining 1/4 cup Nutella over the batter and swirl with a knife.
- Sprinkle top with flaky sea salt.
- Bake for 32 to 36 minutes or until edges are set.
- Cool completely in the pan before removing and slicing.
- Do not overmix the batter to keep brownie soft and chewy.
- Espresso powder enhances the Nutella flavor without tasting like coffee.
- Use parchment paper for easy brownie removal.
- Store brownies in an airtight container for up to 4 days.