Ingredients
Units
Scale
- 2 sticks of butter (1 cup)
- 2–1/4 cups sugar
- 1/2 cup Nutella (imported from Italy is best)
- 4 large eggs
- 1–1/4 cups sifted cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 Tablespoon vanilla extract
- 1–1/2 cups sifted all-purpose flour
- 10 oz. semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Butter and line parchment paper onto a 9 X 13″ light metal baking pan.
- In a small saucepan over low heat on the stove, melt butter completely.
- Stir in sugar and stir consistently for 2 minutes on low heat. Do not boil.
- Remove sugar-butter mixture from the heat and stir in the Nutella until well blended.
- Using a kitchen stand mixer or by hand, pour the mixture into a large mixing bowl and blend in the cocoa powder, eggs, salt, baking powder, and vanilla extract. Stop immediately when all ingredients are just combined.
- Stir in the flour and chocolate chips until just combined and no more.
- Spread the batter into the prepared baking pan. It is supposed to be thick and sticky.
- Bake for 35 minutes and no more. A tester should come out clean. The edges will be firm and the center and top of the brownie will be shiny and look moist.
- Remove immediately from the oven and cool on a wire rack for about 10 minutes and then place in the fridge for a half-hour to an hour to completely chill the brownie.
- With a sharp, serrated knife, with one smooth cut, slice the brownies, using a damp cloth to wipe the knife between slices.
