These brownies are packed with Nutella. There is one entire cup of Nutella in the batter and then some is piped on the top of the brownies and swirled into the batter before baking. The brownies turn out rich and fudgy, as long as you do not over bake them.
Typically with brownies you stick a toothpick in the center to see if a few moist crumbs come out with the toothpick. If you were to do that with these brownies they would be dry, especially on the outer edges.
These brownies will come out of the oven with a gooey center. If you were to try and cut them to serve while they were still warm the center would be a gooey mess and not hold together. However, if you have patience and let them cool completely you will end up with perfectly fudgy brownies.
1 cup unsalted butter, melted
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla extract
1 cup all purpose flour
3/4 unsweetened cocoa powder
1/2 teaspoon baking powder
1 cup + 1/4 cup Nutella, divided
Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray.
In a large bowl with an electric mixer, combine butter, both sugars and vanilla. Add the eggs in one at a time, mixing well after each addition.
In a separate bowl whisk together the flour, cocoa powder and baking powder. Gradually add the flour mixture to the wet mixture and mix well.
Microwave 1 cup Nutella for 30-60 seconds or until softened. Add the Nutella to the batter and mix well. Pour the batter into the prepared baking dish.
Microwave 1/4 cup Nutella and transfer to piping bag or resealable bag and cut the corner off. Pipe line of Nutella over top of the batter. Drag a knife back and forth through the batter to create swirls with the Nutella.
Bake for 40 minutes. Inserted a toothpick halfway between the edge of the brownies and the middle of the brownies. If the batter is still wet bake for 3-5 more minutes, but no more than 5. Allow to cool completely before serving.
Yields: 24 brownies
*Adapted from Something Swanky.