I saw these brownies on Vittles and Bits and swooned. These are the type of brownie that dreams are made of – deep, gooey chocolate covered in rich caramel and sprinkled with salt.
Of course, I picked the morning I was leaving for Italy for 2 weeks with my bestie to make these. Insane? Completely. But, I hate to fly, the world had just turned on its ear again, I am terrified to fly, and needed to be occupied.
And besides – how can you sit on a plane for 8 hours without something wonderful to nibble on!
- 1/2 C. flour
- 1/2 C. unsweeteend cocoa powder
- pinch salt
- 1/4 t. baking powder
- 1 stick (8 T.) butter, melted
- 3/4 C. + 2 T. sugar
- 1 t. pure vanilla extract
- 2 eggs
- 1/2 C. Nutella spread
- 1/4 C. heavy cream
- 1 C. sugar
- 1/4 C. water
- 2 T. butter, cut in pieces
- 1/2 t. kosher salt, divided
Preheat oven 350 degrees. Grease an 8×8 square pan (or you may line with foil & grease, if desired – will make it easier to serve later after glazed).
In small bowl, combine flour, cocoa, baking powder, and salt. Set aside.
In large microwavable bowl, melt butter in 20 second intervals, stirring after each until smooth.
Add sugar & vanilla, and whisk until well-combined. Add eggs one at a time, whisking well after each addition. Add cocoa mixture and whisk until fully combined.
NOTE: I added 1/2 teaspoon of instant espresso. I love the little added ooomph espresso gives to chocolate!
In glass measuring cup or other microwave-safe bowl, melt Nutella in 20-second intervals, stirring after each, until smooth and pourable consistency. Stir into batter. Pour into prepared pan and bake 27-30 minutes or until toothpick inserted in center comes out clean.
NOTE: Here comes my stupidity. I was all set and pleased with what was going on. I was up early. Mixed up easily, poured into pan. And what did I do? I FORGOT THE NUTELLA!! Back into the bowl, scrape off the foil, melt the Nutella. Sigh. I. Am. My. Mother.
Allow to cool completely, then make glaze: in small saucepan over low heat, warm heavy cream – do not boil. In separate medium saucepan, combine sugar and water but DO NOT STIR. Place over medium-high heat & bring to a boil. Cook until mixture turns an amber color, but not too dark that it looks like the sugar is burning. (For me this took 5-7 minutes, but keep an eye on it.)
Remove from heat and add warm cream, butter, and 1/2 t. kosher salt. Stir gently until smooth & well combined.
Pour over cooked brownies, tilting the pan to coat. Sprinkle with remaining 1/2 t. kosher salt. Allow glaze to set before cutting/serving.
NOTE: I used a lovely Himalayan Pink Salt that I was given as a gift. Very pretty!
Lotso Adapting and Adopting here – but credit where credit is due – Brownie Recipe adapted from Vittles & Bits who adapted it from the Noble Pig with the Caramel Glaze Slightly Adapted from Pioneer Woman