Chocolate Hazelnut Brownies with Sea Salt

There is a photo of me at age six, sitting at the kitchen table with my fingers and face covered in chocolate brownie batter. I am also wearing blue fuzzy earmuffs, simply because I liked them. Or maybe I was wearing them so I wouldn’t be able to hear my father telling me to stop eating raw batter. Of course, this raw batter was created from a boxed mix, full of sugars and magical ingredients. After adding a tube of Hershey liquid chocolate and some eggs, brownies appeared.

These Chocolate Hazelnut Brownies with Sea Salt are not from a box. But, for some reason, the Nutella flavor is subtle enough that these treats could be discerned as from-the-box. The crackly crust, with a gooey interior is what makes these brownies so addictive. This is lick-the-bowl worthy batter, with a finished product guaranteed to please.

Chocolate Hazelnut Brownies with Sea Salt

Adapted from Mother Thyme

3/4 cup all-purpose flour

1/4 tsp salt

1/3 cup unsalted butter, melted

1 cup sugar

2 large eggs

1 tsp vanilla

1 cup Nutella

Sea salt

Preheat oven to 350 degrees. In a small bowl, mix flour and salt. Separately, mix butter with sugar, eggs, and vanilla. Stir in Nutella until well mixed. Stir in flour and salt mixture. Pour batter into a greased 8″x8″ pan. Sprinkle sea salt on top of batter. Bake for 33-36 minutes. Cool pan before cutting into squares.

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