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Ingredients
- 1/2 cups All-purpose Flour
- 1/3 cups Cocoa Powder
- 1/4 teaspoons Baking Powder
- 1 pinch Salt
- 1 cup Sugar
- 1/2 sticks Unsalted Butter (Room Temperature)
- 2 whole Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/4 cups Caramel Sauce, Room Temperature
- 1/4 cups Nutella, Melted (More If Desired)
- 1 bag (8 Oz.) Small Bag Of Hazelnuts, Or More If Desired
Details
Adapted from bettycrocker.com
Preparation
Step 1
Note: This recipe is baked in a 10×7 baking pan. They make 6 large brownies.
1. Preheat your oven to 350 degrees. Into a mixing bowl, add flour, baking powder, salt and cocoa powder. Using a whisk, mix together and set aside.
2. Into your stand mixer, add sugar and butter; cream together. Add in eggs one at a time and mix well. Add in vanilla. GRADUALLY add in your flour mixture until it’s well combined. Batter should be thick and sticky.
3. Spray an ovenproof dish {10 x 7} with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for easy removal) inside. It will adhere to the bottom of the dish. Spray the top of parchment paper with cooking spray also. Take HALF of your brownie batter and smooth it on top of the parchment paper.
4. Take your caramel sauce and pour it over the brownie mixture {be careful not to place too close to edges}. With a spoon gently spread. Place the remaining brownie batter on top, smoothing it out.
5. Bake for approximately 30-40 minutes or until sides are firm and center is no longer giggly.
6. Allow brownies to cool completely before slicing. Cut your brownies using a serrated knife.
7. Make a small indentation with your finger into each brownie. Take your melted Nutella {I melt for approx 15 seconds in the microwave} and drizzle over the tops of the brownies. Garnish with the hazelnuts.
Expert Tips
To keep the edges moist and chewy, watch carefully to be sure you don’t overbake the brownies.
To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
To ensure recipe success, do not use self-rising flour in this recipe.
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