Are you a chocoholic?
If you answered, yes…then this recipe is the one for you! Loaded with so.much.chocolate, this recipe is just in time for National Chocolate Day this Wednesday. It’s super easy, too, which is a huge plus in my book.
Look at that nice, quintessentially crinkled top. Like I said, these are so easy. So lets get into the breakdown. I use brown sugar in this recipe instead of white. Why? Due to the molasses, the end product is chewier. In my other brownie recipes, I use a combination of white and brown, but here I opted for all light brown. It resulted in a chewy brownie, but not necessarily fudgy. They’re more on the cake side of brownies. Contributing to the chewiness is the cornstarch. It is technically optional, but I think it really helps the texture. I’ve tried this recipe both with and without it, so either way works. If you prefer fudgy brownies, check out this recipe. Just follow that, then add the Nutella in between two layers of batter.
Yes, Nutella in between the layers of brownie batter. We don’t mix in the Nutella here. Instead, it gets soaked up and the brownie bursts with chocolate hazelnut goodness. If you want to go one step further, click here to make your own Nutella!
Top with ice cream and a drizzle of extra Nutella. It’s best served warm, of course.
If you don’t make this on national chocolate day, then what are you doing with your life? 😉