1/2 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp baking powder
1 pinch salt
1 cup sugar
1/2 stick unsalted butter
2 whole eggs
1 tsp vanilla extract
1/4 cup Nutella - melted
1/4 cup caramel sauce - melted
1 bag (8 oz) small bag of hazelnuts, or more if desired
1. Preheat oven to 350*.
2. In a mixing bowl, add your flour, baking powder, salt and cocoa powder. Using a whisk, mix together and set aside. Into your stand mixer, add the sugar and butter; cream together. Add in eggs one at a time and mix well. Add in your vanilla. Gradually add in your flour mixture until it's well combined. Batter should be thick and sticky.
3. Spray an ovenproof dish with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside. It will adhere to the bottom of the dish.
4. Take half of your brownie batter and smooth it on top of the parchment paper. Take your caramel sauce and spoon it on top of the brownie mixture, covering the entire layer of brownie. Place the remaining brownie batter on top, smoothing it out. Place in the oven and bake for 30-40 minutes until sides are firm and center is no longer jiggly.
5. Allow brownies to cool completely before removing. Cut your brownies to your desired size using a serrated knife. Make a small indention with your finger into each brownie. Take your melted Nutella and drizzle over the tops of the brownies. Garnish with the hazelnuts.
I was very, very disappointed in these. They tasted a lot like frosted brownies, except with a helluva mess. I didn't use a stand mixer, just a hand mixer. The brownies looked overcooked after 30 minutes, yet they were still moist and gooey. I had a hard time finding hazelnuts, and when I finally found some they had to be toasted, and they just didn't taste right. So I didn't use the nuts. I was really looking forward to trying this and was disappointed enough, that I seriously doubt, I will ever make them again.
