Ingredients
12 cup all-purpose flour
13 cup cocoa powder
14 teaspoon baking powder
1 pinch salt
14 cup unsalted butter, room temp
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
14 cup caramel sauce, melted
14 cup nutella, melted
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Preheat your oven to 350 degrees. In a mixing bowl add your flour, baking powder, salt and cocoa powder. Using a whisk, mix together and set aside. In your stand mixer add the sugar and butter, mix together until creamy. Add in eggs one at a time & mix well. Add in your vanilla. Gradually add in your flour mixture until its well combined. Batter should be thick & sticky. Spray an ovenproof 8 x 8 dish with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside. It will adhere to bottom of dish. Take HALF of your brownie batter & smooth it on top of the parchment paper. Take your caramel sauce and spoon it on top of brownie mixture covering entire layer of brownie. Place the remaining brownie batter on top smoothing it out. Place in oven and bake for 30-40 mins until sides are firm and center is no longer jiggly. Allow brownies to cool completely before removing. Cut your brownies to your desired size. Make a small indentation with your finger into each brownie. Take your melted Nutella and drizzle over the tops of the brownies. Garnish with the hazelnuts.
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Iconic hazelnut-cocoa spread — crepes, baking, filling
Blanched hazelnuts — praline, gianduja, dacquoise, frangelico
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
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Iconic hazelnut-cocoa spread — crepes, baking, filling
Blanched hazelnuts — praline, gianduja, dacquoise, frangelico
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes